Butter Chicken (Dairy Free) (Edit recipe)

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Butter Chicken is the quintessential Indian curry and it is popular all over the world mainly because it is a perfect balance of spice and creaminess. The cream cuts the heat and also gives it a smooth satiny texture. Butter Chicken and Naan wonderfully complement each other although it can also be had with some good plain white rice like Basmati rice! I created this dairy free version using US Wellness meats Chicken Breasts which are pasture raised. I also used True Made Foods' Ketchup which is naturally sweetened with apple, butternut squash and carrots! Sugar free and nutrient dense!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 4-6

Ingredients

2 lb Pasture-raised Chicken Breasts - US Wellness Meats, cut into bite size pieces
1 whole Garlic, peeled, about 10-12 cloves
0.25 cup Ginger Root, chopped, roughly
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Organic Coconut Yogurt, Plain - Cocojune, or any other brand
1 tsp Sea Salt
1 tsp Kashmiri Chili Powder
1 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
1 tsp Cumin Seed, Whole
2 whole Bay Leaf
2 whole Onion, red or yellow, roughly chopped
.5 tsp Sea Salt
0.5 cup No Sugar Ketchup - True Made Foods
0.5 tsp Organic Sweet Paprika - Primal Palate
.5 tsp Garam Masala
2 Tbsp Organic Grass Fed Ghee - Spring Sunrise, you can replace with butter or coconut oil
0.5 cup Water
2 Tbsp Organic Coconut Yogurt, Plain - Cocojune, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small blender or food processor jar, add the ginger, garlic and olive oil and blend it until you get a smooth paste.
In a large mixing bowl, add the chicken pieces and the yogurt, salt, red chilli powder, and lemon juice. Add 2 tbsps of this paste (save the rest of the paste for later) too and mix well and keep aside to marinate for about 15 to 30 mins at room temp.
Heat a large cooking pot and add the olive oil. Then add the cumin and bay leaf. Wait for about 30 seconds until the cumin turns golden and add the chopped onions. Saute for 5 minutes on medium heat. Next add the rest of the ginger garlic paste, additional salt and the ketchup. Stir fry for two minutes and then cover and cook for about 5 minutes on low heat until the onions are fully cooked. Turn heat off and Open the lid to let the mixture cool.
Meanwhile heat another cooking pot (or you can use same cooking pot as before) and add the ghee (or the coconut oil or butter). Add the marinated chicken pieces to the pot and let the chicken sit on high medium heat (wthout stirring) for about 5 minutes. Then start stirring the chicken slightly and let it cook for another 3-4 mins until the chicken pieces cook slightly and turn a bit opaque (partially cooked). Now take the onion ketchup mixture from above and add to a large blender. remove the bay leaves and then blend this mixture into a thick smooth sauce. Add the water to give it a sauce consistency.
Pour this sauce over the chicken pieces in the pot and stir well. Depending upon how thick the sauce is, you may need to add additional water. Cover and let simmer on low heat for about 10 minutes.
Optional step: Take 2 tablespoons of the coconut yogurt and whip it with a spoon or a whisk and pour this onto the curry after it is done cooking. Turn heat off and stir the yogurt into the sauce to blend it fully.

Notes

Serve Butter Chicken with gluten free naans or with white rice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	638
Fat:	43 g
Carbohydrates:	9 g
Protein:	47 g
Cholesterol:	158 g
Sodium:	1268 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.