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Butter Chicken

August 28, 2018

 

I love Indian Food, and probably one of my favorite dishes is Butter Chicken, we used to call it "Tikka Masala"- but I think that is more for the grilled chicken. 

 

This recipe is surprisingly easy to make, and it's so delicious.  This one can be made in about 30 mins - so great for busy weeknight meals.

 

Ingredients: 

  • 1 small container of plain whole fat yogurt (I used Sheep's milk yogurt, but use what you prefer).

  • The juice from 1/2 of a lemon

  • 1 tsp. turmeric 

  • 1 tsp. garam masala

  • 1 tsp. cumin

  • 1/2 tsp. of paprika (use sweet paprika if you don't want spicy), you could also use cayenne.

  • 1/2 tsp of garlic powder, or 1-2 cloves of fresh garlic. 

  • 1 and 1/2 pound of boneless skinless chicken (thighs or breasts), cut into 1 inch pieces

  • 2 Tablespoons of ghee or a neutral oil (like avocado oil)

  • 1 cup of tomato sauce or puree

  • 2 teaspoons of organic cane sugar

  • 1 teaspoon salt

  • 1 can of full fat coconut milk (spoon out the cream, leaving about 1/4 of the water in the can)

  • 1/2 cup of cilantro - chopped

 

1. Marinate the Chicken (this can be done 1 day ahead): 

  • 2 tablespoons of plain whole fat yogurt (I used Sheep's milk yogurt, but use what you prefer).

  • the juice from 1/2 of a lemon

  • 1 tsp. turmeric 

  • 1 tsp. garam masala

  • 1 tsp. cumin

  • 1/2 tsp. of paprika (use sweet paprika if you don't want spicy), you could also use cayenne.

  • 1/2 tsp of garlic powder, or 1-2 cloves of fresh garlic. 

  • 1 and 1/2 pound of boneless skinless chicken (thighs or breasts), cut into 1 inch pieces

  • 1/2 teaspoon of salt 

Directions:

  1. Cut your chicken into even pieces - about 1 inch square. 

  2. Mix together your marinade ingredients. 

  3. Coat the chicken with the marinade, store in refrigerator until ready to cook (this can be made 1 day ahead and stored overnight - this will develop the flavors more. But I just did it right before cooking, and it was delish!). 

 

2. Make the Butter Chicken:

  • The marinated chicken (see above)

  • 2 Tablespoon of ghee or a neutral oil (I like to use avocado oil if not using ghee)

  • 1 cup of tomato sauce or puree

  • 2 teaspoons of organic cane sugar

  • 1/2 teaspoon salt

  • 1 can of full fat coconut milk (spoon out the cream, leaving about 1/4 of the water in the can)

  • The rest of the container of full fat plain yogurt (I used sheeps milk yogurt), about 1/2 cup

  • 1/2 cup of cilantro - chopped

Directions:

  1. Heat the ghee or avocado oil in a heavy bottom pot to medium high heat.

  2. Put the marinated chicken into the pan and cook for about 2-3 minutes a side. 

  3. Add in the tomato sauce, sugar, salt, half of the chopped cilantro, and coconut cream.  Allow to come up to a boil, then turn the heat down and allow to simmer, about 20 mins. 

  4. Put the rest of the cilantro in, and the yogurt - taste & adult (add more salt or lemon juice if you feel it is needed).

  5. Cook about 5 more mins, and then serve!

Delicious served over Batsmati rice and served with roasted broccoli and cauliflower on the side!  My kids love to dip Naan in the sauce (I am going to have to see if I can make a grain free naan!) 

 

 

 

 

 

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