Ingredients

The following ingredients have 2 Servings
  • 2 Large Skinless Chicken Breasts (cubed)
  • 1/2 Cup Unsweetened Coconut Yogurt
  • 1 Tsp Lemon Juice
  • 1 Shallot (chopped)
  • 1 Tsp Minced Garlic
  • 1 Tsp Garam Masala
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Cumin
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Paprika
  • 1/4 Tsp Black Pepper
  • 2 TB Melt Organic Butter
  • 1/2 Cup Plain Tomato Sauce
  • 1/4 Cup Full-Fat Canned Coconut Milk
  • 1 TB Tomato Paste
  • 1 TB Arrowroot Starch

Instruction

  • In a large bowl, combine the cubed chicken, coconut yogurt, lemon juice, and all the spices. Mix to coat and let marinate in the fridge for 2-3 hours.
  • In a large seasoned cast iron skillet, heat the skillet with the 2 tablespoons of butter before adding the marinated chicken and yogurt mixture straight into the hot skillet.
  • Saute the chicken, cooking over high heat for about 10 minutes.
  • Now add the tomato sauce, tomato paste, coconut milk, and starch to the cooking chicken.
  • Mix everything together in the skillet and continue to cook the butter chicken for another 8-10 minutes until the sauce has thickened and the chicken is thoroughly cooked through.