YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Spiced Butter Chicken
Enjoy a creamy twist on traditional butter chicken with tender chicken breast simmered in a velvety coconut milk sauce enriched with a blend of aromatic spices. This dish offers a balance of savory and subtly sweet flavors, making it a comforting yet vibrant meal, perfect for a satisfying dinner.
INGREDIENTS
6 oz Chicken Breast (~170g)
1/4 cup Light Coconut Milk (~60g)
1 tsp Unsalted Butter (~5g)
2 tbsp Tomato Puree (~30g)
1/4 medium Onion (~25g)
2 cloves Garlic (~6g)
1 tsp Garam Masala
1 tsp Turmeric Powder
1 tsp Cumin Powder
Salt and Pepper to taste
PREPARATION
Start by cutting the chicken breast into bite-sized pieces and season lightly with salt and pepper.
In a skillet or pan, melt the unsalted butter over medium heat. Sauté the finely chopped onion until translucent.
Add minced garlic and stir for about 30 seconds until fragrant.
Mix in the garam masala, turmeric powder, and cumin powder, allowing the spices to toast lightly for another 30 seconds.
Stir in the tomato puree and cook for a minute to blend flavors.
Add the chicken pieces to the pan and cook until they start to brown on all sides.
Pour in the light coconut milk, reduce the heat to a simmer, and let the mixture cook for 8-10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust seasonings with additional salt and pepper as needed.
Serve hot, garnished with a sprinkle of extra garam masala or fresh cilantro if desired.