This winter has been extra chilly and with our little one, we've also been extra tired come dinner time and so we've been craving simple, warming and hearty meals. This butter chicken fits the bill perfectly and it's possible we've been enjoying this clean and simple butter chicken with my homemade garam masala at least once a week.
As with most of my recipes, they start out with a craving and like you might do, I take to Google or Pinterest and see what I can find. Most of the recipes I encountered were along the lines of what I wanted, but didn't quite fit. Many butter chicken recipes included heavy cream, butter and vegetable oil, but were lacking in any vegetables. As I wanted this to serve as a healing, one pot meal, it was time to clean it up and add some magic.
As with most recipes I create, I started with a homemade spice blend. You can absolutely buy one ready-made, but with my black pepper allergy, that's not an option for me in most cases.
Yield: ¼ cup or so
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- Place all ingredients in a container and shake, shake, shake.
Then it was on to cleaning up and simplifying the butter chicken. Of course if you don't eat chicken, you could absolutely make this with tofu or chickpeas as well.
Yield: 6 servings
- ¼ cup ghee or coconut oil
- 1 large red onion, coarsely chopped
- 3 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 2 Tbsp curry powder
- 1 Tbsp chili powder
- 1 Tbsp garam masala
- 2 tsp paprika
- 2 tsp sea salt
- 4 chicken breasts, cut into 1½ inch cubes
- ½ cup water
- ¼ cup + 2 Tbsp tomato paste
- 2 cups full fat organic coconut milk
- 1 large sweet potato, cut into ½ inch cubes (about 2½ cups worth)
- 1 cup green peas (fresh or frozen)
- 2 cups coarsely chopped cauliflower
- 1 bunch cilantro or sprouts (for garnish)
- Lime wedges for serving
- In a medium pot, heat oil and add onions, garlic and ginger. Sautee until onions are translucent.
- Add curry powder, chilli powder, garam masala, paprika and sea salt. Stir until combined.
- Add chicken and cook for 5-8 minutes until chicken is no longer pink on the outside.
- Add water, tomato paste, coconut milk, sweet potato, peas and cauliflower. Simmer for 20 minutes, until sweet potato is fork tender.
- Serve over rice, cauliflower rice or on its own.
- Garnish with cilantro or sprouts and a lime wedge.
I enjoyed the simple butter chicken over organic white jasmine rice (a special treat in our house), but it's also delicious over cauliflower rice, brown rice or just on its own.