Healthy Butter Chicken Deliciousness
By Amanda Scali

Who doesn’t love a hearty meal of an Indian favourite butter chicken? This Northern Indian delight is one that the whole family will enjoy.
 
Get cooking with the kids in the kitchen and make up a big batch of this delicious dish. Serve with fresh basmati rice and papadums.
 
Perfect to freeze for a later date or to take into the office for lunches.   
 
Enjoy!
 

What you’ll need:
 
For the Chicken Marinade
 
1½ Tbsp Extra Virgin Olive Oil
1 Tsp Garlic Powder
2 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Chili Powder
1 Tsp Salt
1KG Boneless, skinless chicken thighs cut into 1-inch chunks
 
For the sauce:
 
3 Tbsp Clarified Butter/ Ghee divided
1 Yellow Onion diced
3 Garlic Cloves minced
1 Tbsp Garam Masala
1 Tbsp Grated Fresh Ginger
1 tsp Chili Powder
1 Tsp Ground Coriander
½ Tsp Cayenne Pepper
1 can of Tomato Sauce
1½ Cup Coconut Cream well stirred or blended
Salt and freshly ground black pepper
Chopped coriander, for garnish
 
 
Method:
 
Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chilli powder, and salt.
 
Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
 
To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large pan over medium-high heat.
 
Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
 
Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
 
Transfer the browned chicken to a plate. Add another tablespoon of ghee to the skillet and reduce to medium heat.
 
Add the onion, garlic, garam masala, ginger, chilli powder, coriander, and cayenne, and stir to combine.
 
Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
 
Stir in the coconut cream and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
 
Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
 
Season to taste with salt and pepper if necessary. Garnish with chopped coriander and serve hot.