This is my absolute favourite recipe to make at the moment. I make it about once a week and I usually end up doubling the recipe so that we have leftovers as well! I think I could eat it every day. Butter chicken and chocolate. Balance!
Plus, it’s so easy to prepare. It’s something I can make even when I have 3 little boys running around. Three! Arlo is walking now so our house just got a little bit crazier, which means I have to make meals that I can pull together quickly!
If you are dairy free, simply substitute coconut oil when cooking the chicken and onions, and don’t worry about adding any extra at the end. I usually use salted butter, so you may want to season to taste if you are making the substitution.
- 1/2 lb boneless skinless chicken breast
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tbsp garam masala
- 1 tbsp fresh ginger, grated
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp lemon juice
- 1 28 oz can diced tomatoes
- 1 can coconut milk
- ½ cup butter, divided
- Cilantro, to garnish
Cut chicken breasts into 1” chunks. In a large pan, add 2 tbsp butter and cook the chicken on both sides until no longer pink. Careful not to overcook them. You want them to remain juicy! Remove from pan and set aside.
Melt another 2 tbsp butter in the pan and add the onion and cook over medium/low heat until softened, about 10 minutes. Add the garlic, garam masala, ginger, paprika, and cumin, and cook for another minute.
Add the tomatoes, lemon juice, and coconut milk and bring to a boil. Cook over medium/low heat for 10-15 minutes to boil off some of the water.
Return the chicken to the pan and add the rest of the butter. Simmer for 5 minutes to reheat the chicken.
Serve with cauliflower rice, recipe below.
Basic Cauliflower Rice
- 1 head cauliflower
- 2 tbsp butter
- ½ tsp turmeric
- ¼ tsp sea salt
Chop cauliflower into small florets. Place cauliflower in small batches into a food processor and pulse until it resembles rice.
Melt the butter in a large pan and add the rice-sized cauliflower. Cook over medium heat, covered, until tender, 5-8 minutes. Add a few tbsp of water or chicken stock if you need moisture in the bottom of the pot.
While cauliflower is cooking, add salt and turmeric.