Butter Chicken with Coconut and Spinach

This Butter Chicken recipe beautifully balances traditional Indian flavors with a creative twist of coconut milk and fresh spinach, creating a creamy and vibrant dish. The rich, spiced sauce envelops tender chicken pieces, offering a delightful blend of textures and flavors, while remaining true to its savory roots. Perfect for a comforting dinner that is both satisfying and wholesome.

Ingredients:

• 1 lb boneless chicken thighs, cut into chunks
• 2 tbsp ghee or unsalted butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup fresh spinach, chopped
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt to taste
• Fresh cilantro, for garnish
• Juice of 1 lime
• Cooked basmati rice or naan, for serving

Instructions:

1. In a large skillet, heat ghee or butter over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the chicken chunks to the skillet, cooking until browned on all sides.
4. Sprinkle in the garam masala, cumin, coriander, turmeric, and cayenne pepper. Stir to coat the chicken in the spices.
5. Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer and cook for 15 minutes, allowing the chicken to become tender and the flavors to meld.
6. Add the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
7. Season with salt and lime juice to taste.
8. Serve hot, garnished with fresh cilantro, alongside basmati rice or naan.