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Rich and Creamy Buttered Chicken


Easy Butter Chicken!


Butter chicken is always a staple in our home. We strive to include many diverse food choices and sample dishes from all around the world. The trouble with that, most kids that will come into our lives have not had the luxury to explore these goods and find that some dishes may be too rich and can be very overpowering. It's outside their comfort zone and intimidating even, and so of all the Indian foods we can enjoy Butter chicken with a good garlic naan has not failed us once.

It's rich, filling, easy to make, and simple. The best part is, you can make it completely your own way! You can add seasonal squash, potatoes, mushrooms, carrots, turnip, chicken, tempeh, extra firm tofu, the possibilities are endless!


So given that, this is our version of dairy free Butter Chicken! We hope you enjoy it as much as we do!


Sauce Ingredients

3 TBSP Ghee (Clarified Butter)

1 Yellow Onion

5 Garlic Cloves Minced

1 TBSP Garam Masala

1 TBSP Fresh grated ginger

1 tsp Chili Powder

1 tsp Ground Coriander

1/2 Tsp Cayenne Pepper

14oz Tomato Sauce

1 1/2 Cup coconut cream

Salt and Pepper to taste

Cilantro


Protein Marinade

1 1/2 Tsp EVOO

1 tsp garlic powder

2 tsp Garam masala

1 tsp ground cumin

1 tsp kosher Salt

1 tsp chili Powder



-Start by marinating your protein. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt.

-Add the protein and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.


To make the Sauce:


-Heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.


-Use tongs to add the marinated Protein pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.




-Cook the protein in batches if your pan is not big enough, and don’t worry about cooking it all the way through if using a meat protein.


-Transfer the browned protein to a plate, and add another 2 tablespoons ghee to your pan.


-Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.


-Cook the mixture for a minute or so to release the aroma’s, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.


-Stir in the coconut cream, and return to a simmer and then add in your protein choice,


-Simmer for 10-15 minutes over medium-low heat. If using meat protein, you want it soft and tender. If using beans or lentils you want them softened and to your chosen texture.


-Season to taste with salt and pepper if necessary. Garnish with cilantro Microgreens and serve hot over rice, or with a side of tasty tasty naan!



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