fbpx Print
Luke Hines is a passionate foodie and nutrition and fitness expert, who I first discovered on My Kitchen Rules in 2013. Luke is sharing his butter chicken recipe with us.

Butter Chicken

  • Author: Luke Hines

Scale

Ingredients

  • 4 tablespoons coconut oil
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ½  teaspoon paprika
  • 12 pinches of cayenne pepper (optional)
  • 1 teaspoon ground turmeric
  • 3 tablespoons tomato paste
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 x 400 ml can coconut cream
  • 700 g chicken thigh fillets, cut into bite-sized pieces
  • coriander leaves, to serve

Instructions

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat.
  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.
  3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
  4. Garnish with the coriander and serve with cauliflower rice.