Elora’s Easy Butter Chicken

Huge thank you to Elora for submitting her favourite Butter Chicken recipe - we can’t wait to try it!

Ingredients:

Serves 4-6

• 8 Chicken Thighs, cut into 2.5cm cubes

• 1 Tbsp coconut oil

• 1 onion, diced

• 1 (3-4cm) knob fresh ginger, grated finely

• 4 cloves garlic, crushed

• 2 tsp garam masala

• 1 tsp ground cardamom

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp paprika

• 4 cardamom pods

• 1 tsp ground tumeric

• 3 Tbsp tomato paste

• 2 Tbsp lemon juice

• Pinch of salt

• 400ml can coconut cream, 1/2 cup reserved

• 1/4 cup raw cashews

• fresh coriander to serve

Method:

• Heat coconut oil in a large saucepan over medium heat. 

• Add the onion and pan fry until soft. 

• Add ginger, garlic and spices. Add the tomato paste and cook for 1 minute.

•  Add the salt, coconut cream and mix well. Bring the sauce to a simmer. 

• Add the chicken and cover the pan with a lid and cook, stirring occasionally for 20 minutes or until the chicken has cooked through and the sauce has thickened. 

• Blend the raw cashews with the reserved coconut cream in a high speed blender until creamy. Stir through with the lemon juice and herbs just before serving.