gf butter chicken

Recipe modified from the wonderful Nomadic Fitzpatricks!

Chicken & Marinade

• 2 lbs boneless and skinless chicken breasts, cut into small pieces

• ½ cup plain dairy-free yogurt

• 1 ½ tbsp minced garlic 

• 2 tsp garam masala spice blend (double-check it's GF)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp of salt

• 1 tsp turmeric

• 2 tbsp olive oil

Sauce

• 1 tbsp olive oil

• ½ large yellow onion, sliced thin

• 1 ½ tbsp minced garlic

• 1 ½ tsp garam masala

• 1 ½ tsp ground cumin

• ½ tsp chili powder

• ½ tsp salt

• 1 tsp ground coriander

• 1 14 oz can of crushed tomatoes

• 1 cup of canned coconut milk (unsweetened, evaporated also works)

• 1 tbsp sugar

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Instructions:

In a medium bowl, mix the yogurt, garlic, and spices (the chicken & marinade list - garam masala, turmeric, cumin, chili powder, salt) together until smooth. Cut the chicken breasts into even, bite-sized pieces and add them to the marinade mixture, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate the chicken mixture for at least 1 hour to allow the flavors to infuse.

After the chicken has marinated, remove it from the refrigerator. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches and cook until browned on all sides, approximately 2-3 minutes per side. Transfer the cooked chicken to a plate and set aside.

In the same skillet, add another tablespoon of olive oil. Cook the sliced onions for about five minutes until they become soft and lightly browned, using them to scrape any browned bits from the bottom of the pan. Add the minced garlic and sauté for an additional minute, being careful not to let it burn. Next, add the ground coriander, cumin, and garam masala, followed by the crushed tomatoes, chili powder, and salt. Stir well, then reduce the heat and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and darkens in color.

Transfer the sauce to a food processor or blender and blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water to facilitate blending. Once smooth, return the sauce to the skillet over medium heat.

Stir in the coconut milk and sugar until well combined and smooth. Add the cooked chicken along with any accumulated juices back to the skillet. Simmer uncovered for an additional 10 minutes, until the chicken is cooked through and tender, and the sauce is bubbling.

Serve the butter chicken with rice and vegetables, such as cauliflower sprinkled with curry powder. Enjoy!