Coconut Butter Chicken

Ingredients:

For the Chicken Marinade:

• 500g boneless chicken breast or thighs (cut into cubes)

• 1/2 cup plain yogurt (optional; skip if dairy-free)

• 1 tsp minced garlic

• 1 tsp grated ginger

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• red curry spice or chilli powder (add to your liking)

• Salt to taste

For the Sauce:

• 1 tbsp coconut oil

• 1 onion (finely chopped)

• 2 cloves garlic (minced)

• 1-inch piece of ginger (grated)

• 1 packet tomato puree

• 1/2 cup coconut cream

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp chili powder (optional)

• Salt to taste

• Fresh coriander (dhania) leaves for garnish

Instructions:

Marinate the Chicken

• In a bowl, mix yogurt (if using), garlic, ginger, and spices. Add chicken, coat well, and let it marinate for at least 30 minutes (or overnight).

• Cook the Chicken

• Heat a non-stick pan or skillet over medium heat. Add 1/2 tbsp coconut oil and lightly cook the chicken until browned but not fully cooked. Remove and set aside.

Prepare the Sauce

• In the same pan, heat the remaining 1/2 tbsp coconut oil. Add onions and sauté until golden brown.

• Stir in garlic and ginger and cook for 1-2 minutes until fragrant.

• Add cumin powder, coriander powder, garam masala, and chili powder. Cook for another minute.

Simmer the Tomatoes

• Add the tomato puree and simmer for 5-7 minutes until thickened.

Add Coconut Cream and Chicken

• Stir in the coconut cream, mixing well to create a creamy sauce.

• Add the partially cooked chicken and simmer for 10-15 minutes, stirring occasionally, until the chicken is tender and cooked through.

Garnish and Serve

• Sprinkle fresh dhania leaves generously over the dish. Serve hot with steamed basmati rice, naan, or a lighter option like cauliflower rice.