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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
Enjoy the flavous of India in this Easy Butter Chicken recipe. Creamy and smooth with a hint of spice. Served over Basmati Rice for a Gluten Free treat!
https://offthewheatenpathtt.com/2020/03/01/gluten-free-easy-butter-chicken/ —Off The Wheaten Path
Ingredients
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2 tablespoons
Coconut Oil
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1 cup
Onion, chopped
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4 tablespoons
Butter
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1 tablespoon
grated ginger
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2
cloves garlic, finely chopped
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1 pound
Chicken Breast, cut into 1" pieces
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4 tablespoons
garam masala or curry powder
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.5 teaspoons
chilli powder
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8 ounces
tomato sauce
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2 tablespoons
tomato paste
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2 teaspoons
lemon juice
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.25 cups
plain yogurt
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1 cup
cooking cream or evaporated milk
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Salt and pepper to taste
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Cilantro for garnish
Directions
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In a large skillet heat coconut oil over medium high until shiny. Add the onions and saute for about 3 minutes until softened.
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Add the butter, let melt completely, then add the garlic and ginger. Stir to combine with the onions, then add the chicken and cook until done. (about 5-7 minutes)
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Next stir in the curry powder, chilli power, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined with the chicken.
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Remove from heat, add the tomato paste, tomato sauce, lemon juice, yogurt, and milk. Stir to combine until well incorporated with the chicken.
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Return to the heat, let come to a simmer. Reduce heat to low and cook covered for about 10 minutes, stirring occasionally until sauce has thickened and slightly reduced.
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Once done, remove from heat, season with salt if needed, then serve over Basmatti rice with a sprinkle of cilantro or Shaodon Beni and chilli flakes to garnish.
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