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healthy butter chicken recipe

Healthy Butter Chicken

Discover the magic of guilt-free indulgence with this Creamy and Healthy Butter Chicken recipe. This flavorful twist on the classic Indian dish brings you all the richness and creaminess you love, without the carbs, gluten, or dairy. Savory chicken pieces are bathed in a luscious, dairy-free sauce infused with aromatic spices, transporting you to the streets of Delhi with every bite. Nourish your body and delight your taste buds!
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Prep Time 1 hour
Cook Time 50 minutes
Servings 4 servings

Ingredients
  

  • 2 lbs boneless and skinless chicken breasts, but into small pieces
  • 1/2 cup plain dairy-free yogurt (I like Kite Hill)
  • 1 ½ Tbsp garlic, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 3 Tbsp avocado oil, divided
  • ½ large yellow onion, sliced thin
  • 1 ½ Tbsp garlic, minced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 14 oz can crushed tomatoes
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 cup canned coconut milk
  • Freshly chopped cilantro, for garnish (this really does make a difference)

Instructions
 

  • In a medium bowl, mix the yogurt, garlic, and spices (the first set in the list - garam masala, turmeric, cumin, chili powder, salt) together until smooth. This will be your marinade for the chicken. Dice the chicken breasts into bite-sized even pieces and add to the marinade mixture, stirring to coat on all sides. Cover with plastic wrap or bees wrap and place the chicken in the refrigerator to allow the flavors to absorb into the meat for at least 1 hour.
  • Once the chicken has marinated for 1 hour, remove from the refrigerator. Heat 2 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot and sizzling, add the chicken and fry in batches until they are browned on each side - about 2-3 minutes per side. Remove the chicken to a plate and set aside.
  • Into the same pan, add the another 1 tablespoon of olive oil. Add the sliced onions and fry them about five minutes until they soften and take on a little color. Use the onions to scrape any browned bits that are stuck on the bottom of the pan.
  • Being careful to not let it burn, add the garlic and sauté for 1 minute. When you can smell the garlic, add the ground coriander, cumin, and garam masala, followed by the crushed tomatoes, chili powder, and salt. Continue stirring, then lower the heat and simmer uncovered for 12-15 minutes, stirring occasionally. The sauce will darken in color to a reddish-brown and become thick.
  • Using a food processor (my preference) or a blender if you don't have one, remove the sauce from the heat and blend until smooth. If the sauce does not blend easily, add 1-2 tablespoon of water as needed. When the sauce is puréed and smooth, add it back to the same pan over medium heat.
  • Into the sauce, stir the coconut milk until incorporated and smooth. Add the chicken and all juices back to the pan and simmer uncovered for 10 more minutes, until the chicken is cooked and tender and the sauce is bubbly.
  • Serve the butter chicken with freshly chopped cilantro.