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–+ servings

Butter Chicken

Marla Hingley
Thick and creamy (and non-dairy), this tomato-based Indian dish has the perfect balance of spices
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 4 chicken breasts cut into cubes
  • 1 tsp oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 Tbsp fresh ginger minced
  • 2 tsp GF garam masala curry spice blend
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ¼ tsp cinnamon
  • 2 cups tomato passata or pure tomato sauce
  • ¼ cup GF cashew or almond butter
  • 2 Tbsp cream or full fat coconut milk, optional
  • ½ tsp salt
  • ½ cup fresh cilantro chopped

Instructions
 

  • In a large skillet, cook chicken in oil until no longer pink, transfer to plate.
  • Fry onion with garlic, ginger and spices until soft. Return chicken to pan and add tomatoes.
  • Simmer, covered for 5 minutes until slightly thickened. Stir in cashew butter, cream, salt and cilantro.
  • Serve with rice and Naan bread.. For low carb, serve with Shirataki/Konjac rice.

Notes

You should be able to find Garam Masala at any grocery store, in their bottled spice section.
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