Written By Danielle Minnebo
Ghee is frequently used in Indian cooking. If you don’t have any coconut oil to use as a substitute, you can use plain butter.
This healthy recipe was created by Nutritionist Danielle Minnebo. Danielle is a passionate cook and founder of Food to Nourish.
To find more of her tasty recipes and to view her range of products, visit www.foodtonourish.com.au. Image credit: www.taste.com.au
PREP TIME 15 mins SERVES 4 COOK TIME 35 mins DIFFICULTY Easy
INGREDIENTS
1 tbs ghee (clarified butter)* or coconut oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 tsp salt
2 tsp garam masala
2 tsp turmeric
1 tsp cumin
3 tsp smoked paprika or sweet paprika
1/2 tsp ground chili powder
680g passata
1 cup (250ml) water
2 tbs cashew butter
2 chicken breasts, cut into small, even pieces
Mashed sweet potato or steamed broccolini and long green beans, to serve
METHOD
Melt ghee in a large saucepan over medium heat, then add onions, garlic, and salt, and cook for 5 minutes or until onions have softened. Add garam masala, turmeric, cumin, paprika, and chili powder, stirring continuously for 2 minutes to combine.
Add passata, water, and cashew butter, stirring to combine. Once sauce is boiling, reduce heat to low and bring to a simmer. Add chicken, cover pan with lid and cook, stirring occasionally so the sauce does not stick to the pan, for a further 30 minutes or until chicken is cooked through.
Serve butter chicken with mashed sweet potato or, to keep the meal a little lighter, with steamed broccolini and long green beans.
