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Butter Chicken

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

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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
  • 1½ 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