Butter Chicken (gluten free, low FODMAP, dairy free)

Last updated on 7.11.2023

Dairy free, gluten free and low FODMAP version of the popular Indian dish. Made with low calorie ingredients, this butter chicken recipe can be made on a non-workout day without sacrificing the taste.

This recipe is for 4 servings. Each serving (without rice) contains about 346 kcal (40 g protein, 11 g carbs, 15 g fat)

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Butter Chicken

Butter Chicken (gluten free, low FODMAP, dairy free)

Print Recipe
This recipe is for 4 servings. Each serving (without rice) contains about 346 kcal (40 g protein, 11 g carbs, 15 g fat)
Course Main Course
Cuisine Indian
Keyword creamy
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 346

Ingredients

Chicken marinade

  • 640 g chicken thighs boneless and skinless, cut into 3-4cm pieces
  • 2 cm ginger peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp mild chili powder
  • tbsp lemon juice
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp garlic infused olive oil

Sauce

  • 3 tbsp garlic infused olive oil
  • 1 green chili chopped
  • 4 cm ginger peeled and finely grated
  • 12 cardamom pods seeds lightly crushed
  • 4 cloves
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 2 tsp ground turmeric
  • 2 tsp mild chili powder
  • 500 g tomato pure
  • 2 tbsp lemon juice
  • 250 ml light coconut milk
  • 1 handful chopped cilantro to garnish

Instructions

Chicken

  • Cut chicken thighs into bite size pieces. Combine with all the marinade ingredients, either in a bowl or a ziploc bag.
    640 g chicken thighs, 2 cm ginger, ½ tsp fine sea salt, ½ tsp mild chili powder, 1½ tbsp lemon juice, ½ tsp garam masala, ½ tsp ground turmeric, 1 tsp ground cumin, 1 tbsp garlic infused olive oil
  • Let it marinate in the fridge for as long as possible, ideally for several hours or overnight.
  • Preheat the oven to 180°C. Place the marinated chicken on a baking sheet or a grilling rack and bake for 10 minutes. Shuffle around and bake for another 10 minutes, until just cooked through.

Sauce

  • In a large saucepan heat up garlic infused oil.
    3 tbsp garlic infused olive oil
  • Add ginger and chopped chili pepper and fry for a minute.
    1 green chili, 4 cm ginger
  • Add all the spices. Stir well and fry for 2 minutes.
    12 cardamom pods, 4 cloves, 2 tsp ground coriander, 2 tsp garam masala, 2 tsp ground turmeric, 2 tsp mild chili powder
  • Stir in the tomato puree and lemon juice, combine well and cook for a couple of minutes.
    500 g tomato pure, 2 tbsp lemon juice
  • Add the chicken pieces and stir well to coat.
  • Add the coconut milk and stir to get nice creamy color. Let it simmer for 5 minutes or until it thickens a little.
    250 ml light coconut milk
  • Garnish with chopped cilantro and serve hot with basmati rice.
    1 handful chopped cilantro
Butter Chicken
Butter Chicken

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