Easy Butter Chicken (30 minute recipe!)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons butter (see notes)

2 yellow onions (roughly chopped)

3 tablespoons chopped ginger

6 cloves garlic (crushed)

28 ounce can of crushed or diced tomatoes

1 lb chicken breasts or thighs (cut into bite-sized pieces)

1 cup water

½ cup whipping cream (plain yogurt or coconut milk)

2 tablespoons almond butter (see notes)

2-4 tablespoons coconut sugar (can sub brown sugar)

Sea salt (to taste - I like about 2 teaspoons)

Cilantro (to serve)

1 tablespoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chili powder

4 cardamom pods (seeds only - discard the pods)

Directions

saute onions

Heat the butter in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8-10 minutes, until well-browned, reducing the heat if necessary.

blend spices

While the onion cooks, place the spices in a small bowl.

season sauce

Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan.

blend sauce

Transfer the sauce to a blender and blend on high until smooth.

cook chicken

Return the sauce to the pan, add the chicken and water, and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook for 10 minutes, until it is fully cooked.

finish

Stir in the cream, almond butter, and coconut sugar. Season to taste with sea salt.

serve

Serve with rice (and if you have it, naan) with some cilantro on top.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 345 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 216 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 28 g