Turn Butter Chicken into Bigger Better Butter Chicken by making two very simple additions, but so good they elevate this classic dish from great to GRAND!
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 526kcal
Author Sonia! The Healthy Foodie
Ingredients
4large chicken breastscut into 1" to 2" pieces (about 1.25kg | 2.75lbs)
Marinate chicken overnight in lemon juice, garlic, salt and garam masala.
Rinse the chicken under cold running water then pat it real dry.
Melt the ghee in a large skillet set over medium-high heat then add the pieces of chicken in a single layer, being mindful not to overcrowd the pan, (you will probably have to work in batches) and cook until nice and golden all around, about 5-6 minutes total; Remove the cooked pieces of chicken to a bowl to catch the juices.
Return the skillet to the heat source, lower the heat to medium and add the onion, garlic and ginger. Cook for 3-4 minutes, until the vegetables soften and start to brown slightly.
Add the chicken back to the skillet then throw in the garam masala, ras el hanout, cinnamon, chipotle powder and white pepper. Mix well.
Stir in crushed tomatoes, date paste and water and simmer slowly for 25 minutes.
In a glass measuring cup, mix the coconut milk and sunflower seed butter; whisk vigorously until well combined, then add to the chicken stew and stir well.
Bring back to a simmer and continue cooking for 5 minutes.
Meanwhile, brown the mushrooms in a separate skillet, then add them to the stew, along with the spinach.
Stir delicately until the spinach is completely incorporated and wilted, then serve.