Better Butter Chicken

Better Butter Chicken

2 lbs. boneless, skinless chicken breasts
1 yellow onion, diced
3 Tbs. coconut oil
1/4 – 1/3 c. tomato paste
7 oz. coconut milk (or 1/2 can)
1 large clove garlic, pressed
1/2 tsp. cardamom
1/2 tsp. coriander
1 tsp. fennel seed
1 tsp. chili powder
1 tsp. smoked sea salt
4 Tbs. ghee (clarified butter)

 

Cut the chicken breasts into bite-size pieces and set aside. 

 

In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and sauté until translucent.  

Reduce heat to low and to the onion and oil mixture, add the garlic, cardamom, coriander, fennel, and chili powder and stir well to make a paste.  

 

Add the tomato paste to the onions and spices and stir, this mixture will be very thick.  
Increase heat back up to medium and add the coconut milk and salt.  

Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce.  

Bring the sauce to a simmer and add the chicken.  

Return the sauce and chicken to a simmer, turn down to medium low, cover and cook for approximately 15 minutes, or until the chicken is done all the way through – make sure you stir occasionally during the cooking process. 

After the chicken is cooked, add the ghee and mix into the sauce until melted.  

 

Serve the chicken over your choice of veggies.