Butter Chicken (Dairy Free)

Prep:  15 mins  Cook: 45 mins
Servings:6

Ingredients

2-4 tablespoon butter

1- 2 tablespoon, dried onion (or dice fresh onion)

1 tablespoon minced garlic

1 (15 ounce) can tomato sauce (or diced tomatoes)

½ Can Coconut milk (or nut pods)

1 teaspoon salt

1 pinch habernero or red pepper flakes (optional)

1 teaspoon garam masala

1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tablespoons vegetable oil

2 tablespoons tandoori masala (see notes below)

Pinch dried fenugreek leaves

Directions 

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Melt a few tablespoons of butter in a medium pot over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 2-3 min (or 15 min if you're using fresh onion). 

Step 3

Add the butter (if desired) to the pot, turning the heat to medium-high along with the tomato sauce, salt, pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

Step 4

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.

Step 5

Add the cooked chicken, coconut milk, and fenugreek leaves to the sauce and simmer for 5 minutes before serving.
Adapted from: allrecipes.com “Easy Indian Butter Chicken”

Tandoori Spice Mix:

2 tsp: coriander powder, garam masala, turmeric

1 tsp: salt

½ tsp: black pepper, cumin

Pinch dried haberno pepper (or other chili pepper)

Serve with naan bread (see recipe for paleo naan)

(Recipe Adapted from myheartbeets butter chicken)