I brought this recipe to share at our MOPS (Mothers of Preschoolers) meeting last night, and a handful of moms asked me for the recipe. So I decided I ought to write it up so I would have a link to share! This recipe is one of my family’s favorites, and it also happens to be Whole 30 compliant, Paleo-friendly, and gluten-free. So it’s a good one to have on hand! Our favorite way to serve this recipe is over cauliflower rice. But it’s great over brown rice, or all by itself too. And if you’re NOT eating Paleo, gluten-free, or Whole 30, then indulge and serve this Indian Butter chicken with some warm naan bread to soak up all of that yummy sauce! This is also a great recipe to double and freeze for a quick week-night dinner. So here you have it…Indian Butter Chicken!

Butter Chicken 1

And if you’re looking for a great, easy cauliflower rice recipe, head over to Stay Fit Mom. My friend Tracy has a killer recipe for it there!

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Indian Butter Chicken
Print Recipe
Servings Prep Time
6-8 people 15 min
Cook Time
45 min
Servings Prep Time
6-8 people 15 min
Cook Time
45 min
Indian Butter Chicken
Print Recipe
Servings Prep Time
6-8 people 15 min
Cook Time
45 min
Servings Prep Time
6-8 people 15 min
Cook Time
45 min
Ingredients
Servings: people
Instructions
  1. Dice chicken. Set aside in a large bowl. Add 1/2 cup of the creamy layer from the can of the coconut milk. RESERVE THE REMAINDER OF THE CAN.
  2. Add 1/2 tsp. garam masala, 1/4 tsp. coriander, 1/4 tsp. cumin, and 1 tsp. salt to the chicken. Stir to combine and allow the chicken to marinade on the counter while you prepare the next step.
  3. Heat a large skillet or Dutch oven over medium heat, add ghee or butter, and add onion. Sautee onion until golden brown and very soft...about 15 minutes. Stir often so the onion doesn't burn. Once the onion is nicely caramelized, add minced garlic. Heat for one minute. Do not burn garlic.
  4. Add the remaining spices to the onions and garlic. Stir to coat the onions well and allow the spices to toast for a minute. Then add the chicken and marinade to the pan.
  5. Add tomato sauce, and bell pepper. Stir well, cover, and simmer for 30 minutes. Before serving, add remaining coconut milk to the pot. Stir and heat through. Add additional salt and pepper to taste. Garnish with chopped cilantro.
  6. Serve over cauliflower rice, brown rice, or with naan bread for dipping.
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