Coconut Butter Chicken

A dairy‑free spin on butter chicken—chicken thighs simmered in tomato‑coconut sauce and spooned over basmati rice.

Ingredients

• 1 lb boneless chicken thighs, cubed\n1 cup tomato purée\n1 cup full‑fat coconut milk\n2 tbsp coconut oil\n1 onion, chopped\n3 cloves garlic, minced\n1 tbsp grated ginger\n1 tbsp garam masala\n1 tsp cumin\n1/2 tsp turmeric\n1/2 tsp paprika\n1/4 cup cashews (optional)\n2 cups cooked basmati rice\nSalt & pepper

Instructions

1. PREP AHEAD
2. - Cube chicken thighs; season lightly with salt and pepper.
3. - Chop onion; mince garlic and ginger.
4. - Measure spices: garam masala, cumin, turmeric, paprika.
5. - Rinse basmati rice; start cooking.
6. COOKING STEPS
7. 1. Heat coconut oil in deep sauté pan; cook onion 4 min until golden.
8. 2. Add garlic, ginger, and spice mix; stir 30 sec.
9. 3. Add chicken pieces; sauté 5 min until lightly browned.
10. 4. Pour in tomato purée, coconut milk, and cashews; stir. Bring to gentle simmer; cook 20 min, stirring occasionally, until chicken is tender and sauce thick.
11. 5. Taste for salt; serve rich coconut butter chicken over fluffy basmati rice.
12. (Active time ≈ 20 min | Total ≈ 35 min)

Nutrition Facts