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

Last updated on 26.11.2020

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

Chicken marinade ingredients

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
1½ tbsp lemon juice
½ tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1 tbsp garlic infused olive oil (Waitrose)

Sauce ingredients

3 tbsp garlic infused olive oil (Waitrose)
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 (Napolina)
2 tbsp lemon juice
250 ml light coconut milk (Sainsbury’s)
1 handful chopped cilantro, to garnish

Chicken instructions

Cut chicken thighs into bite size pieces. Combine with all the marinade ingredients, either in a bowl or a ziploc bag. 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 instructions

In a large saucepan heat up garlic infused oil. Add ginger and chopped chili pepper and fry for a minute. Add all the spices. Stir well and fry for 2 minutes. Stir in the tomato puree and lemon juice, combine well and cook for a couple of minutes. 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.

Garnish with chopped cilantro and serve hot with basmati rice.

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