Creamy Coconut-Spiced Butter Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

A luscious twist on traditional butter chicken, marrying tender chicken simmered in a velvety coconut-tomato sauce with fragrant spices. This dish offers a harmonious blend of rich creaminess and warming spices, accented by a subtle hint of avocado freshness, perfect for a satisfying meal any time of day.

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NUTRITION

535kcal
Protein
46.1g
Fat
30.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thigh

1/4 cup Light Coconut Milk

1/2 tbsp Unsalted Butter

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes

1/4 medium Avocado

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Ground Cumin

1/4 tsp Chili Powder

1/4 tsp Salt

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a skillet, melt the butter over medium heat and sauté the onion, garlic, and ginger until translucent and fragrant.

  • 4

    Add the chicken to the skillet and sear until lightly browned on all sides.

  • 5

    Stir in the diced tomatoes, light coconut milk, garam masala, turmeric, cumin, and chili powder. Bring the mixture to a gentle simmer.

  • 6

    Cover and cook for 12-15 minutes until the chicken is cooked through and tender.

  • 7

    Once done, stir in the quartered avocado to add creaminess, then adjust seasoning with salt if needed.

  • 8

    Garnish with freshly chopped cilantro and serve warm.

Creamy Coconut-Spiced Butter Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

A luscious twist on traditional butter chicken, marrying tender chicken simmered in a velvety coconut-tomato sauce with fragrant spices. This dish offers a harmonious blend of rich creaminess and warming spices, accented by a subtle hint of avocado freshness, perfect for a satisfying meal any time of day.

NUTRITION

535kcal
Protein
46.1g
Fat
30.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

200g Boneless Skinless Chicken Thigh

1/4 cup Light Coconut Milk

1/2 tbsp Unsalted Butter

1/2 medium Yellow Onion

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 cup Diced Tomatoes

1/4 medium Avocado

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Ground Cumin

1/4 tsp Chili Powder

1/4 tsp Salt

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt.

  • 2

    Finely dice the onion, mince the garlic, and grate the ginger.

  • 3

    In a skillet, melt the butter over medium heat and sauté the onion, garlic, and ginger until translucent and fragrant.

  • 4

    Add the chicken to the skillet and sear until lightly browned on all sides.

  • 5

    Stir in the diced tomatoes, light coconut milk, garam masala, turmeric, cumin, and chili powder. Bring the mixture to a gentle simmer.

  • 6

    Cover and cook for 12-15 minutes until the chicken is cooked through and tender.

  • 7

    Once done, stir in the quartered avocado to add creaminess, then adjust seasoning with salt if needed.

  • 8

    Garnish with freshly chopped cilantro and serve warm.