This dish makes a perfect quick and easy dinner for winter! My recipe is inspired by the traditional Indian “butter chicken”, called “Makhani Murghi”. I have reduced the ghee amount and used coconut cream instead of cream. I also didn’t use exactly the same spices. I don’t like dhania (coriander) leaves, so I have swapped them for spring onions. I am also a big fan of garlic so I used a large quantity, but you can reduce it. I love the smell of my kitchen when I am making this recipe!! I serve this dish with steamed cauliflower rice instead of white rice. You can also serve it with brown rice or quinoa. Feel free to readapt it again. Hope you like it!
3 t tbsp. of crushed peanuts (to serve – optional)
Spring onions (to serve – optional)
Cut the chicken into pieces. Reserve in a bowl.
Heat 2 tablespoons of ghee in a saucepan over medium heat and fry the sliced onion until brown.
Stir in the garlic. Add the spices, salt and cook for 2 minutes.
Add the tomato passata, lemon juice and coconut cream. Cook for 2 minutes
Then add the chicken breast
Cook for 25 minutes stirring every few minutes.
Remove from the heat
Serve it with steamed cauliflower rice, brown rice or quinoa.
Sprinkle with crushed peanuts and spring onions
Notes: There is a variation to this recipe, that takes a bit longer: if you are not pressed for time, you can also mix all spices together and rub the chicken with the marinate. Set aside in the fridge for 30 minutes before adding the chicken in the coconut cream sauce.