A family favourite that only requires one pan. This butter chicken is a fantastic dish full of flavour, with so many vegetable combinations to choose from!

?Serves: 4
Prep: 15 mins Cook: 25-30mins

Ingredients

• 1 brown onion
• 4 garlic cloves
• 3cm fresh ginger, peeled
• 2 tablespoons coconut oil or extra virgin olive oil
• ½ teaspoon ground cinnamon
• 2 teaspoons ground paprika
• 3 teaspoons garam masala
• 1 teaspoon ground cardamom
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 375g can coconut milk
• ½ cup milk
• 3 tablespoons lemon juice
• 200g tomato paste
• 3 teaspoons sea salt
• 500g chicken thigh fillets, cut into 3-5cm pieces
• Half a pumpkin cut into 3-5cm pieces
• Half a cauliflower cut into smaller pieces
• 2 potatoes cut into 3-5cm pieces
• Handful of green beans cut into smaller pieces

Directions

1. Chop onion, garlic and ginger by hand, then saute in a heavy based saucepan with olive or coconut oil, until soft
2. Add remaining ingredients and simmer gently, covered (stirring now and then) , for 20 mins or until chicken is cooked through and sauce is beginning to thicken

Notes

Serve butter chicken over rice and garnish with fresh coriander.

You can use any vegetables you like! Try including peas, sweet potato or red capsicum.