Indian Butter Chicken
This Indian Butter Chicken is one of my favorites and is full of fresh flavors and anti-inflammatory properties!
Ingredients
- 2 tsp Coconut Oil
- 1/2 Medium Onion, chopped
- 4 Cloves Garlic, minced
- 1 tsp Fresh Ginger Root, minced
- 1/2 tsp Salt
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Cardamom
- 1/4 tsp Cayenne Pepper
- 1 lb. Boneless, skinless chicken breast
- 1 can (14 oz) Light Coconut Milk
- 1 can (6 oz) Tomato Paste
- 1 Juice of Lime
- 1/2 cup Chopped Cilantro
- 1 cup Brown Jasmine Rice
Instructions
- Cook Rice according to directions.
- Place oil in a large skillet and heat using med-high heat.
- Once oil is shimmering, add onion and saute until slightly translucent (about 3 minutes)
- Add garlic and ginger to sauté pan and cook for an additional 2 minutes.
- Add salt, coriander, cumin, cardamom, cayenne pepper and cook 1 minute longer. Reduce heat to low while you slice the chicken.
- Slice chicken breast into small strips about ½ inchwide. Turn temperature of skillet up to medium high again. Add chicken to your skillet and cook chicken with spices until internal temp reaches 165 F or about8-10 minutes. Time will depend on how small you slice the chicken.
- Add coconut milk and tomato paste to skillet and stir until well combined. Reduce heat to low and simmer until rice is finished cooking (about 10-15 minutes).
- Serve chicken with sauce over rice. Squeeze fresh lime juice over chicken and top with fresh cilantro.