Better butter chicken

1. Cut the chicken thighs into bite size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and to the onion and oil mixture, add the crushed garlic, cardamom, coriander, fenugreek, and chili powder and stir well to make a paste. Add the tomato paste to the onions and spices and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce. Bring the sauce to a simmer and add the chicken. Return the sauce and chicken to a simmer, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir occasionally during the cooking process. After the chicken is cooked, add the butter and mix into the sauce until melted. Serve over 3/4 cups of white rice.

2. 459 calories, 18g fat, 42g carbs and 32g protein. This is a 4 and a half block meal, enough for a large very active man.