I don’t think I have ever met someone that does not like butter chicken – this flavorful Indian curry is a crowd-pleaser and a must in any Indian restaurant.

My children love butter chicken and jump happily around when we are having it for dinner. They have it with rice as they are not yet keen on eating grain free, I usually have it with some pointed cabbage (sugarloaf cabbage), a lovely salad or some broccoli pan bread.

I developed this heathier version of the traditional butter chicken so that I could eat it knowing it was a better version for my body. This way my family and I could enjoy it as a normal part of our meals and not only limit it to few times viewing it as some sort of “cheat-meal” or “unhealthy” meal.

This version is filled with lovely proteins, healthy fat from the coconut milk and good fibers from the veggies added to the curry, many times I actually also add some frozen peas in the end to up the amount of veggies in it. My kids love this version and have never asked for the real version, I am happy that they love it. I try my best making healthier versions of dishes that my children love, it is not always a success but this one was approved – yay.

Butter chicken is easy to prepare and a crowd-pleaser, so don’t hesitate to make if for your guests – I am sure they will love it.

Butter Chicken

Serves 6 persons.

Ingredients:

The chicken

3 large chicken breasts (in total 700-800 gram)

1 teaspoon melted coconut oil

2 teaspoons tandoori masala

1 pinch of salt

The curry

2 tablespoons coconut oil (you can use organic old-fashioned butter or ghee)

2 medium sized onions

1-2 cloves of garlic

2 medium carrots

1 large red bell pepper

1 can chopped tomatoes (you can use 400 g fresh if you wish, remember to peel them and chop them)

1 teaspoon ground ginger (you can use fresh)

1 teaspoon coriander

1 teaspoon garam masala

1 teaspoon tandoori masala

½ teaspoon cinnamon

Salt to taste

Chili – use the amount you prefer (fresh or dried)

200-300 ml water

400 ml coconut milk (1 can)

½ lemon juiced

Cilantro

1. Heat the oven to 200°
2. Place the chicken breasts in an ovenproof pan with the melted oil, tandoori masala and salt.
3. Cook in the oven for approximately 30 min, they should not be done as that will happen in the curry otherwise the chicken will be dry.
4. Meanwhile chop the onions, carrots and bell pepper medium sized.
5. Melt the oil/butter and sauté the onions om medium heat, when they take color add the garlic, carrots and bell pepper. Sauté on medium heat 5 min.
6. Add the spices and mix well. Now ad 200 ml of the water (you can add more later if you wish). Let simmer until the veggies are done.
7. Add the coconut milk and bring to the boil. Remove the pan from the heat and blend it (I use a stick blender). If the curry seems too thick you can add some more water.
8. Meanwhile the chicken breasts are removed from the oven and have cooled a bit. Now cut the breasts into the seize you wish and add them to the curry, also add the sauce from the pan the chicken was cooked in.
9. Cover the curry and let simmer on low heat until the chicken is done (take care not to overcook it). Add the lemon juice and make sure to salt the curry to the desired taste.
10. Garnish with some chopped fresh cilantro.
11. Enjoy as is it with some fresh veggies on the side, cooked quinoa, cauliflower rice or flatbread.