Impress your friends with this meal for lunch, or dinner! It is best made a day in advance and re-heated as you need it. Replacing flour and starchy rice with nutrient dense ingredients means this is a delicious “health food” – packed with healthy fats and vegetables.
Prep time: 45 minutes
Cooking time: 45 minutes
Carb count: 18.6g
500g Chicken thigh or breast cut in thirds
For the marinade:
1 cup (200g) Natural yoghurt
2 tsp (10g) Cumin
2 Garlic cloves
2 inch piece (15g) Ginger, peeled
2 tbsp (30g) Tomato paste
1 ½ tsp (10g) Ground coriander
1 ½ tsp (10g) Garam masala
For the sauce:
Standard tin (400ml) Tinned tomatoes
2 Onions, diced
1 stick Cinnamon ( or apprx 7g Ground cinnamon)
Fresh chilli or cayenne pepper to taste
1 tbsp (15g) Fresh coriander, chopped
1 cup (200ml) Cream
2 tbsp (30g) Cashew nuts
3½ tbsp (50g) Coconut flour
Pinch of Salt
Pinch of Baking powder
Pinch of Baking soda
4 Eggs, beaten
2 tbsp (25ml) Coconut milk
Make the marinade (the night before if possible) by blitzing all the marinade ingredients in a food processor. Marinate the chicken overnight to let the flavours penetrate and the yoghurt tenderise the chicken.
Lay the chicken pieces on the cooling wire insert of the oven tray (reserving the marinade for stirring through the sauce later) and grill until the chicken begins to take on a nice colour, about 8 minutes under a hot grill. Season the chicken and transfer to a plate to rest.
The chicken will still be under-cooked; it will finish cooking in the sauce ensuring it is juicy and tender.
Begin the sauce by sweating the onions until lightly brown, add the spices and cashews and sauté for 2 minutes on a medium heat. Add in the chopped tomatoes and allow to reduce for 5 minutes. Transfer the sauce to the food processor and blitz.
Push the sauce through a strainer and add in the chicken, the remaining marinade, the cream and the coriander. Bring to the boil and simmer for 4 minutes to finish cooking the chicken and to allow the flavours to combine.
Mix all the ingredients for the coconut naan together and rest the mix for 5 minutes. Heat a frying pan and add a little oil to the pan. Cook the naan mixture for 1-2 minutes on each side and transfer to a plate.
Serve the butter chicken with some or all of the accompaniments for a delicious lunch with friends.