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 products

  Canned, paste, with 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

  Salted

  2 tbsp or 28g

Directions

1. Heat 1 tbsp oil in a sauté pan over medium-high heat. Cook chicken for 7-10 minutes per side, or until cooked through and no longer pink. Set aside.
2. In a large skillet, heat remaining 1 tbsp oil; add onion, sauté until translucent. Add garlic and spices, stir until thick
3. Add tomato paste, stir. Add coconut milk and salt , whisk until blended. Add cooked chicken and butter, simmer until chicken is hot and butter is melted.
4. Enjoy!

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