Healthy Indian Butter Chicken

• 1- 1/2 Tablespoon Coconut Oil
• 1 whole Small Onion, Diced
• 4 teaspoons Garam Masala
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Chili Powder
• 1 teaspoon Curry Powder
• 14 ounces, fluid Coconut Milk
• 1 can Tomato Paste (6 Oz Can)
• 2- 1/2 Tablespoons Whole Wheat Flour
• 2 pounds Boneless Skinless Chicken Breasts Chopped Into Bite Size Pieces
• 1- 1/2 teaspoon Salt
• 1- 1/2 teaspoon Ground Black Pepper
• Fresh Parsley Or Cilantro Leaves, Optional For Garnish
• 2 cups Basmati Rice
• 1 Tablespoon Butter
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• 1/2 teaspoons Garam Masala (optional)
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Sea Salt

1. In a large pan over medium high heat, heat the coconut oil.
2. Add the onions and saute for about 4 minutes until translucent.
3. While this is cooking, mix half of the garam masala with the ground ginger, chill powder, and the curry powder in a small bowl.
4. Add this to the sauteed onions and cook for about 30 seconds.
5. Stir in the coconut milk, tomato paste and the whole wheat flour, stirring for about 15 seconds to incorporate everything.
6. Bring the mixture to a boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
7. Add the chicken, covering it with the sauce.
8. The chicken will reduce the flavouring of the sauce, so add the remaining garam masala and the salt and pepper.
9. Bring the mixture to a boil one more time, and then reduce to medium heat for 8 minutes until the chicken has cooked.
10. Reduce the heat to simmer when the chicken has cooked, and allow to sit in the sauce for 10 more minutes to allow the flavours to soak into the chicken.
11. Garnish with parsley or cilantro and serve with basmati rice and homemade whole wheat naan.
12. For the basmati rice: Place rice in a large non-stick pot and cover with cool water.
13. Allow rice to soak 30 minutes to remove starch.
14. Drain the rice through a large mesh strainer then rinse with cool water for 30 seconds to remove the excess starch.
15. Also rinse out the pot.
16. Return the rice to the pot and add enough water to cover the rice by at least 1 inch.
17. Cover and bring to a full boil on high heat, keeping a watch on the rice so that it doesnt boil over or begin to burn.
18. Remove the lid when the water has boiled and allow to boil for 2 minutes uncovered, checking the rice.
19. Turn off the heat and drain the rice in a strainer.
20. Pour the rice back into the pot and return it to the burner with the heat off.
21. Add the butter and the spices and salt.
22. Turn to coat all of the rice.
23. Cover and allow rice to sit 5-10 minutes.
24. This is optional but makes such a big difference with flavour.
25. Stir gently and serve.
26. Basmati rice recipe inspired by iFoodReal, Basmati Rice by The Spice Kit.

coconut oil, onion, garam masala, ground ginger, chili powder, curry, fluid coconut milk, tomato, whole wheat flour, chicken breasts, salt, ground black pepper, fresh parsley, basmati rice, butter, coriander, cumin, garam masala, black pepper, salt

Taken from tastykitchen.com/recipes/main-courses/healthy-indian-butter-chicken/ (may not work)