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Mouth Watering Butter Chicken

One thing I love teaching my clients is to cook enough at once so they can eat more than twice. Having food on hand not only saves time, especially if you’re a busy always on the go, but it’s key to preventing those sugar binges.

When your body is hungry for nutrients the desire for sugar will typically kick in. This craving is simply your body’s way of telling you that it wants fuel to keep your energy level up. The moment that craving kick’s in it only gets harder and harder to resist sugary treats or massive carb loads. Your body knows that these are instant forms of fuel even though they’ll leave you feeling weighed down and tired not long after.

Having something already made will not only save you time but keep you on track with your clean eating, help to balance your hormones, reduce inflammation by keeping your blood sugar levels at a healthy range and give you real sustainable energy. The kind that gives you mental clarity, focus and keeps you motivated.

A great thing about this recipe is how versatile it is. If you’re a nonmeat eater the chicken can be substituted for more veggies or even tofu. You can also swap out the veggies in the recipe below for your personal favorites. You can make this recipe 100% dairy free or stick with your good old fashioned creamy butter, grass fed of course 😉

When I first made this batch I used whatever veggies I had laying around in my fridge. I’ve also tailored it to whichever produce was on clearance at the health food store. I’ve altered this recipe so many times and each time it just gets better and better.

Feel free to add your own special touch!

BUTTER CHICKEN

Prep Time: 10 min

Total Time: 35-40 min

Serves 6

INGREDIENTS:

  • 1 & 1/2  32oz bottles of tomato sauce
  • 1 large sweet onions
  • 2 garlic cloves
  • 4 tbsp vegan butter or regular butter. Both work great.
  • 1 can of full-fat coconut milk
  • 3 tbsp garam masala
  • 1 1/2 -2 teaspoon cayenne pepper. Depending on how hot you like it.
  • 1 & 1/1 teaspoon salt
  • 4 servings of chicken. Approximately 500 grams
  • 500 grams of mixed veggies. I used 1 & 1/2 cup of frozen peas, 1 carrot, 3 potatoes, some cauliflower, and broccoli
  • Cilantro for garnish

HOW TO:

STEP 1: Chop up all your veggies and preheat oven to 350 F

STEP 2: Toss chicken in the oven to cook while you prep your sauce.

STEP 3: In a medium to large pot sauté the onions and garlic on med to low heat with coconut oil for about 5-7 minutes. While garlic and onions are cooking bring some water to a boil in a separate pot to cook your potatoes. Let the potatoes boil for about 15 min or until soft.

STEP 4: Toss in all other veggies with the onions and garlic and cook for another 5 minutes.

STEP 5: Add your tomato sauce, coconut milk, butter and spices to the mix. Start with 1 tsp of cayenne and only 2 tbs of masala. Give it a little taste test once it has a chance to settle and then add the other portions to avoid too much spice. keep tasting until you find your perfect flavor. Sometimes when I want lots of flavor ill do up to 5 tbs of masala and 3 tsp of cayenne. Always make sure to taste while your cooking and adjust spices in smaller quantities.

STEP 6: Let everything simmer on low for about 15 min. Add potatoes and chicken once they have both fully cooked. If you prefer a richer texture add a little more butter. **Your sauce shouldn’t taste tomatoey if this is the case add some more masala. 1/2 teaspoon of cinnamon and nutmeg go very nicely into the mix as well. If it’s not saucy enough for you add the remainders of the tomato sauce and add a tad more butter and spice. Let simmer on low for about 5 more minutes. When ready to serve garnish with some cilantro and voila!

Bon appétit mon chéri!

 

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