Butter Chicken

Ingredients

• Coconut oil

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Onions

  Raw

  1 ½ medium or 165g

• Garlic

  Raw

  3 clove or 9g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Heat 1 tbsp of coconut oil in a sauté pan over medium-high heat. Cook the chicken thighs for 7-10 minutes per side, or until cooked through and no longer pink. Set aside.
2. In a large skillet, heat the remaining 1 tbsp of coconut oil. Add the onions and sauté until translucent. Add the garlic and spices, stirring until the mixture thickens.
3. Add the tomato paste and stir well. Pour in the coconut milk and add salt, whisking until blended. Return the cooked chicken to the skillet and add the butter. Simmer until the chicken is heated through and the butter has melted.
4. Serve and enjoy!