Butter Chicken

I have to be honest…until a few weeks ago I really thought I didn’t like Indian food. Every time someone would suggest an Indian restaurant or an Indian dish, I would be like “oh no, I don’t do Indian!”.  Truth is, I’ve only eaten Indian food cooked by one former friend and she probably wasn’t  a good cook in retrospect lol. I am in love with butter chicken! There! I said it! 🙂

I follow many gluten free bloggers and when Ditch the Wheat posted her Butter Chicken recipe, I was on it!  You can find her dairy free recipe here: Ditch the Wheat/Dairy-free Butter Chicken

I really like using coconut milk. Anytime I can, I will.  So while my variation incorporates this, I do not personally need to shy away from dairy. Also, I make a bigger portion of this dish below, but you can easily cut the recipe in half for less.

Here is my variation which by far is not a traditional butter chicken, which incorporates spices like fenugreek and garam masala, that I do not have access to right now.

Ingredients

  • 2.5 lbs boneless/skinless chicken breasts cut up into 1-inch cubes
  • 1/3 cup of butter
  • 1 15oz can of full fat coconut milk
  • 1.5 tsp of the following spices:
    Paprika
    Chili powder
    Ground turmeric
    Ground ginger
    Ground coriander
    Cumin
  • 1 tsp of the following spices:
    Onion powder
    Garlic powder
    Cayenne pepper
  • 1/4 tsp  of the following spices:
    Nutmeg
    Cinnamon
  • Salt to taste

image1

I start with the spice amounts listed above but will add more cayenne pepper, or more cinnamon, etc. as I taste the dish along the way.  Feel free to do the same…this dish is extremely forgiving!

image3

Start by adding the butter to your pan or dutch oven. I like to use my dutch oven for much of my cooking because it is sturdy and distributes the heat well.  Once the butter starts melting add all your spices at once. It will make a gravy as pictured here:

image4

Add your chicken and mix it all up, it will look like this picture here…cook on medium low heat until chicken is cooked through, about 20-25 minutes.

image5

Then add all of the coconut milk, it will lighten the dish up substantially. At this point I taste the sauce and add spices accordingly. You may find that you want to add salt at this point too.

image6

Raise the heat to medium and cook until the sauce reduces and thickens, about another 20 min or so.  It will look like this:

image7

Serve over rice 🙂

image8

Xo,

TJ