EBD Recipe: Butter Chicken

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• 3 pounds chicken thighs, chopped into bite sized cubes
• 1 cup full fat Greek yogurt
• 4 cloves garlic, chopped
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 6 tablespoons butter
• 1 can tomato paste
• Juice of ½ a lemon
• 2 cinnamon sticks
• 5 cardamom pods, crush the pods and remove the seeds
• 3 large tomatoes, chopped
• 1 cup full fat coconut milk

Steps

1. Cut chicken thighs into bite sized pieces and place in a large mixing bowl.
2. Top with Greek yogurt, garlic, curry powder, cumin, chili powder, paprika and salt and pepper. Combine, cover and let it sit in the fridge overnight.
3. In a large sauce pan heat 6 tablespoons of butter, tomato paste, lemon juice, cinnamon and cardamom over medium heat and combined with a whisk.
4. Add the tomatoes and chicken and continue to cook over medium heat.
5. Once the chicken has cooked (approximately 25 minutes) add 1 cup of full fat coconut milk and reduce to low heat, cooking for another 5 minutes.
6. Serve butter chicken on it’s own or over cauliflower rice.

Yields 4 servings.

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