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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
1x
2x
3x
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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