Healthy Butter Chicken

Healthy Butter Chicken

Serves 4

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 1 tablespoon + 2 teaspoons ghee (Plain Jane or Brown Butter)
• 2 chicken breasts, chopped into 2-inch pieces
• ½ red onion, diced
• 4 cloves garlic, minced
• 2-inch piece of ginger, minced
• 2 teaspoons ground coriander
• 1½ teaspoons chili powder
• 1½ teaspoons garam masala
• 1½ teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon red chili flakes
• ¼ teaspoon ground ginger
• ¼ teaspoon cardamom
• 1 cup canned crushed tomatoes 
• 1 can (400 mL) full-fat coconut milk
• 2 cups baby spinach (optional)
• Sea salt and pepper, to taste

To Serve

• Basmati or cauliflower rice
• 1/4 cup chopped, fresh cilantro (optional)

Directions

1. In a large saucepan over medium-high heat, heat 1 teaspoon of ghee until shimmering. Cook the chicken on each side until golden brown and chicken reaches an internal temperature of 165°F. Remove from the pan and set aside.
2. In the same pan over medium heat, add 1 more tablespoon of ghee. Add the onions and cook for 3 to 5 minutes, until soft and translucent.
3. Add the garlic, ginger, chili powder, garam masala, turmeric, chili flakes, paprika, ground ginger, and cardamom. Stir to combine. Cook for 30 seconds to 1 minute, until fragrant. 
4. Add the crushed tomatoes and coconut milk. Stir to combine. Simmer for 5 minutes. Season with salt and pepper. 
5. Transfer the mixture to a high-speed blender. Process until smooth. 
6. Add the mixture back to the pan, along with the remaining 1 teaspoon of ghee, reserved chicken and spinach (if using). Over medium-low heat, cook until the spinach is wilted.
7. Serve with rice and garnish with fresh cilantro (if using). 
8. Refrigerate leftovers for up to 3 days or freeze for up to 6 months.