Easy & Delicious Dairy-Free & SCD Indian Butter Chicken

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Indian butter chicken is a classic dish originating from Delhi, India in the late 1940’s and is traditionally known as murgh makhani. Many people may think butter is a main ingredient in this chicken dish, but it actually gets its name from its velvety rich and smooth texture. This signature tomato based sauce is a type of curry. However, this dish is mild and sweeter than chicken curry in flavor profile. But don’t worry, this dish still has plenty of aromatic spices. 

Traditionally, the chicken is marinated in yogurt instead of coconut milk. If you make SCD yogurt regularly and have it in hand feel free to substitute it for the coconut milk. Also be sure to make the garam masala spice mix yourself as premixed spices are not SCD legal because of often added starch. This chicken freezes well too. Sometimes I will make a double batch, vacuum seal it into bags, and freeze for an easy and convenient meal.

If you usually are not a fan of Indian food, I encourage you to try this dish anyway! The spice is mild, and the creamy smooth texture is very inviting. Tender juicy chicken is coated in smooth, sweet, savory, and creamy sauce. Warm spices in the background bring flavor and balance. The coconut cream tones down the spice and adds a hint of tropical sweetness and silky texture. I’ve remade this classic Indian dish SCD style, and I couldn’t be happier with how it turned out! Try this recipe today, you’ll thank me later!     

                                                                        

Easy & Delicious Dairy-Free & SCD Indian Butter Chicken

Serves 4
Prep: 15 min
Marinating: 30 min
Cooking: 25 min
Total: 1 hour 10 min
Beginner

Ingredients:

For the Garam Marsala Spice Mix: (You will not need all of this spice mix for the recipe below) 

1 ½ tsp. cumin, ground

¾ tsp. coriander, ground 

¾ tsp. cardamom, ground

¾ tsp. black pepper, ground

½ tsp. cinnamon, ground

¼ tsp. cloves, ground 

¼ tsp. nutmeg, ground

For the Chicken Marinade: 

½ cup full fat coconut milk, no thickeners  

1 Tbsp. lemon juice, fresh

1 Tbsp. ginger, fresh & minced

1 Tbsp. minced garlic

2 tsp. garam masala

½ tsp. black pepper

1 tsp.turmeric

½ tsp. salt

2 lbs. boneless, skinless chicken breasts, cubed

For the Sauce: 

4 Tbsp, coconut oil, divided

1 ½ cups onion, diced

6 garlic cloves, minced

1 Tbsp. freshly grated ginger

½ tsp. chili powder 

1 ½ tsp.-1 Tbsp. garam masala (depending on preference-see above) 

1 tsp. ground coriander

½ tsp. ground cumin

½ tsp. black pepper

8 oz. crushed or pureed tomatoes, no added sugar 

1 Tbsp. honey

1 tsp. salt

1 cup full fat coconut cream, no thickeners

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Begin by combining all ingredients for the graham marsala spice mix in a small bowl, set aside.
  3. In a large bowl add all ingredients for chicken marinade except for the chicken. Stir to combine.
  4. Cube chicken and add it to the marinade. Stir this around to evenly marinate the chicken.
  5. Cover with plastic wrap and refrigerate for at least 30 minutes. You can marinate this for up to 24 hours.
  6. After time has elapsed, heat a large skillet over medium-high heat. Add in half of coconut oil and allow to melt.
  7. Sear chicken on all slides 3-5 minutes aside. You may need to do this in batches so you don’t overcrowd the chicken.
  8. Once all sides are seared, remove from the pan and set aside.
  9. Return the pan to medium-high heat and add in remaining coconut oil.
  10. Add in onions and sauté until translucent 5-7 minutes.
  11. Add in fresh ginger and garlic. Stir until fragrant.
  12. Next, add all spices, crushed or pureed tomatoes, honey, and salt. Stir together, and turn down to medium-low heat.
  13. Simmer, stirring occasionally for 10 minutes.
  14. Turn off heat and carefully pour sauce into a high-speed blender.
  15. Blend until smooth, 4-8 seconds. You could also use an immersion blender.
  16. Once smooth, pour back into your pan. Add in coconut cream and seared chicken.
  17. Bring to a simmer for about 10 minutes or until the chicken has reached 165°F.
  18. Turn off heat and garnish with cilantro.
  19. Serve immediately and enjoy! I like to serve this butter chicken over cauliflower rice for a complete meal.

                      

Nutrition Facts: 
Calories- 529
Carbs- 18.4 g
Fat- 23.5 g
Protein- 53.2 g