Coconut Milk Butter Chicken: A Delicious Twist on a Classic

Butter Chicken is one of the most popular Indian curries globally, and for good reason. Its creamy sauce and tender chicken pieces are a match made in heaven. But what if I told you that there's an even better way to make it? Introducing Coconut Milk Butter Chicken, a twist on the classic recipe that adds a new layer of flavor and creaminess.

One of the key differences between this recipe and others is the use of coconut milk instead of heavy cream or butter. The rich, creamy texture of coconut milk pairs perfectly with the spices and chicken, making it a game-changer for anyone looking to elevate their Butter Chicken game. And the best part? It's ridiculously easy to make.

To start, you'll want to begin by marinating your chicken in a mixture of yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper. Let it sit for at least 30 minutes to allow the flavors to penetrate deep into the meat. Then, cook the chicken in a skillet until it's golden brown and cooked through.

Next, it's time to make the sauce. In a separate pan, heat some coconut oil and add onions, garlic, ginger, and cumin seeds. Cook until the onions are translucent, then add in a can of coconut milk, tomato puree, garam masala, and cayenne pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

To finish off the dish, simply stir in some chopped cilantro and serve over basmati rice or with naan bread. The combination of flavors is incredible, and the coconut milk adds a richness that's hard to replicate with traditional Butter Chicken recipes.

So why not give it a try? With its creamy sauce and tender chicken pieces, Coconut Milk Butter Chicken is sure to become a new favorite in your household. And don't worry if you're worried about the calorie count - this recipe is surprisingly light and easy to make. So go ahead, indulge in this delicious twist on a classic Indian dish.

Recipe:

Ingredients:

* 1 pound boneless, skinless chicken breast or thighs

* 1/2 cup plain yogurt

* 2 tablespoons lemon juice

* 1 teaspoon garam masala

* 1 teaspoon cumin

* 1 teaspoon coriander

* 1/2 teaspoon cayenne pepper

* Salt and pepper to taste

* 1 can coconut milk

* 1 onion, diced

* 3 cloves garlic, minced

* 1 tablespoon grated ginger

* 1 cumin seed

* Chopped cilantro for garnish

Instructions:

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper.

2. Add the chicken to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

3. Heat coconut oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.

4. Cook the chicken until golden brown and cooked through, about 6-8 minutes per side. Transfer to a plate and let rest for 5 minutes.

5. In the same skillet, add onions, garlic, ginger, and cumin seeds. Cook until the onions are translucent, about 5 minutes.

6. Stir in coconut milk, tomato puree, garam masala, and cayenne pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

7. Stir in chopped cilantro and serve over basmati rice or with naan bread.

Nutrition Information (approximate):

Per serving:

* Calories: 350

* Fat: 22g

* Saturated Fat: 18g

* Cholesterol: 60mg

* Sodium: 400mg

* Carbohydrates: 15g

* Fiber: 2g

* Sugar: 5g

* Protein: 30g

Coconut milk butter chicken