This recipe is a quick and easy butter chicken recipe. Instead of heavy cream, I used coconut milk. The coconut makes the recipe creamy and helps me enjoy curry without having too much dairy.
Start with preparing your chicken. I used chicken drumsticks since I find the meat to be tender when sautéed. Cut the meat off of about 10 drumsticks.
Marinate and coat the chicken in spices. For the spice you will need, 1 tsp cayenne pepper, 2 tsp curry powder (yellow), 1 tbsp garam masala, 1/2 turmeric powder and a pinch of salt.
Massage the chicken and let the spices marinate the chicken while you prepare the rest of the recipe.
While the chicken is marinating, cut up 1/2 yellow onion. Mince 4 cloves of garlic and grate 2 inches of ginger. Sauté the onions, ginger and garlic until the onion is translucent and has softened.
Set the onion aside while you cook the chicken. In a large frying pan, add the chicken and 2 tbsp butter. Substitute the butter for 2 tbsp of coconut if you want to completely eliminate dairy.
When the chicken is cooked, add 1 can of tomato paste.
To this mixture, add 1 can of coconut milk.
Add the onion to the curry and stir.
Simmer for 20 minutes until all flavours mingle together and become delicious. Serve with basmati rice or naan (or even both!).
- 10 chicken drumsticks
- 1 tsp cayenne pepper
- 2 tsp curry powder, yellow
- 1 tbsp garam masala
- 1/2 tsp tumeric
- 4 cloves garlic
- 2 inches ginger, grated
- 1/2 yellow onion
- 1 can coconut milk
- 1 can tomato paste
- 2 tbsp butter (or coconut oil)
- 1/4 cilantro (for serving)
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