Healthier Butter Chicken (Can Be Made Vegan)
Yield: 4-6 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Chicken Marinade Ingredients
2 chicken breasts cut up into cubes (for the vegan version sub 1 block (350 g) extra firm tofu, pressed for 20 minutes and cubed)
2 tbs olive oil
1 1/2 tbs cornstarch
Sprinkle of salt, pepper, garam masala, ground coriander, cayenne pepper, chilli powder, ground cumin (all the spices that go in the sauce)
Sauce Ingredients
3 tbs butter*
1 large yellow onion, finely chopped
1 tbsp fresh ginger, chopped or grated
5 cloves garlic, minced
1 1/2 tbsp garam masala
1 1/2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp chilli powder
1 1/2 tsp ground cumin
2 tsp salt
1 tsp pepper
1 (5.5 oz) can tomato paste
1 can coconut milk
Cilantro, chopped (for garnish)
Directions
Combine the tofu or chicken with olive oil, cornstarch, and spices, and put in air fryer at 350 degrees F for 15 mins (you can also sauté the chicken in a skillet on the stove but the tofu is best made in the air fryer or baked at 350 degrees for 25-30 minutes).
While tofu/chicken is cooking/baking, in a skillet or pot, heat up the butter over medium heat until it’s melted.
Add the onion, garlic, and ginger and sauté. Cover and cook for a few minutes.
Add in the garam masala, ground coriander, cayenne pepper, chilli powder, ground cumin, salt, and pepper. Stir everything to combine.
Add tomato paste and coconut milk, and continue stirring. Cover and bring everything to a light boil.
Use an immersion blender (a few pulses) to make it smooth (optional).
Add in your protein and stir to combine everything.
Garnish with cilantro and serve with naan and basmati rice. Enjoy!
Notes
*Use vegan butter for the vegan version