Description
This Indian Butter Chicken is rich, flavorful and perfect for a cold fall day, served best alongside some cauliflower or jasmine rice with fresh naan bread. Whole30 and gluten-free!
Ingredients
- FOR THE CHICKEN:
- 1 pound Boneless Skinless Chicken Breast
- 1 pound Boneless, Skinless Chicken Thighs
- FOR THE MARINADE:
- ½ cups Coconut Cream
- 1 Tablespoon Paprika
- 1 teaspoon Turmeric
- 1 Tablespoon Garam Masala
- ½ Tablespoons Salt
- 1 Tablespoon Minced Garlic
- 1 teaspoon Freshly Grated Ginger
- 1 Tablespoon Chili Powder
- FOR THE SAUCE:
- 1 Tablespoon Ghee
- ¾ cups Chopped Yellow Onion
- 1 teaspoon Minced Garlic
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Garam Masala
- ¼ cups Raw Cashews
- 1 can (14 Oz. Size) Diced Tomatoes, Drained
- 1 Tablespoon Freshly Grated Ginger
- 1 cup Chicken Stock
- 2 Chopped Dates
Preparation
Chop chicken into 1-inch pieces and add to large bowl. Add all marinade ingredients, stir a few times to coat and let sit in bowl in fridge 45 minutes to 1 hour
Once chicken is done marinating, add ghee to a Dutch oven or large pan. Once hot, add chicken in small batches to cook through. Once chicken is cooked, set aside.
Add onion and cook until translucent. Add garlic and cook 1 minute more, then add all dry ingredients and cook 1–2 minutes.
Add remaining ingredients and bring to simmer.Simmer 10 minutes, then add to blender and blend until creamy and smooth.
Add chicken back to pan and strain sauce in mesh sieve over the chicken. Stir to incorporate. Serve alongside cauliflower or jasmine rice and with some naan!
