Whole30 Indian Butter Chicken

Bowl of butter chicken with jasmine rice, cashews and cilantro with a spoon

Whole30 Indian Butter Chicken

This Indian Butter Chicken is rich, flavorful and perfect for a cold fall day. Served best along side some cauliflower or jasmine rice with fresh naan bread.This Indian Butter Chicken is rich, flavorful and perfect for a cold fall day. Served best along side some cauliflower or jasmine rice with fresh naan bread.

Course Dinner

Cuisine Indian

Prep Time 1 hour

Cook Time 30 minutes

Servings

Calories 611kcal

Author Julia Day

Ingredients

Chicken

1 lb chicken breast boneless and skinless
1 lb chicken thigh boneless and skinless

Marinade

1/2 cup coconut cream
1 tbsp paprika
1 tsp turmeric
1 tbsp garam masala
1/2 tsp salt
1 tbsp garlic minced
1 tsp ginger fresh and grated
1 tsp chili powder

Sauce

1/2 yellow onion chopped
1 tsp garlic minced
1 14oz can diced tomatoes drained
1 tbsp ground coriander
1 tbsp garam masala
1 handful cashews
1 tsp ginger freshly grated
1 tbsp ghee
1 cup chicken stock
1-2 dates chopped

Instructions

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 and once hot, add chicken in small batches to cook through. Once chicken is cooked, set aside
Once chicken is cooked through, add onion and cook until translucent
Add garlic and cook 1 minute more, then add all dry ingredients and let cook 1-2 minutes.
Add all wet ingredients and bring to simmer. Let simmer 10 minutes and 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 along side cauliflower or jasmine rice and with some naan!

Nutrition