Indian Butter Chicken (Gluten-Free, Soy-Free)

I totally fell in love with Indian food on my last trip to Little India in Singapore! As a person who craves spice and bold flavors, Indian food is it. Plus, as someone who is gluten-free and soy-free, it was AMAZING to be able to order literally anything off of a menu that I wanted without having to ask about ingredients or feel like a pain for needing substitutions!

Since we've been home, I've been exploring all sorts of different Indian dishes. Butter Chicken is my absolute fave so far!! Creamy, spicy, warming but not heavy.... OMG. Don't let the name fool you. This dish packs a punch of heat!

Once the chicken is marinated, it's time to cook!... and drink wine. ;)

Brown the marinated chicken in batches until browned on each side.

Cook off the veggies and transfer to a blender.

Pour the pureed veggies back into the pan. Stir in the cream and sugar.

Serve over rice and enjoy!

Indian Butter Chicken (Gluten-Free, Soy-Free)

INGREDIENTS:

For the chicken marinade:

• 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces. (You can also use chicken breasts. I prefer the thighs because they have a deeper flavor and retain moisture more than white meat)

• 1/2 cup plain yogurt or coconut milk

• 1 1/2 tablespoons minced garlic

• 1 tablespoon minced ginger

• 2 teaspoons garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon red chili powder

• 1 teaspoon of salt
  

For the sauce:

• 2 tablespoons olive oil

• 1 tablespoon butter (or dairy-free butter substitute) + 1 tbs oil

• 1 large onion, sliced or chopped

• 1 1/2 tablespoons garlic, finely chopped

• 1 tablespoon minced ginger

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons garam masala

• 1 teaspoon ground coriander

• 14 oz crushed tomatoes

• 1 teaspoon red chili powder (to taste)

• 1 1/4 teaspoons salt (to taste)

• 1 cup of heavy cream (or coconut cream to be dairy free)

• 1 tablespoon sugar

DIRECTIONS:

• In a covered mixing bowl, combine all of the ingredients for the chicken marinade and add the chicken. Let marinate for 30 minutes to an hour (or overnight if time allows).

• Heat the oil in a large skillet over medium-high heat.

• When sizzling, add chicken pieces in batches making sure not to crowd the pan (or the chicken will not brown). Fry until browned for about 3 minutes on each side. Set aside and keep warm. (The chicken will finish cooking in the sauce later.)

• Heat the butter or butter substitute in the same pan.

• Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

• Add garlic and ginger and sauté for 1 minute until fragrant. Then, add the ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and turns a darker reddish-brown.

• Remove from heat. Working in batches, scoop mixture into a blender and blend until smooth.

• Pour the puréed sauce back into the pan.

• Stir the cream and sugar through the sauce.

• Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

• Garnish with chopped cilantro and serve with fresh, hot basmati rice.

• Enjoy!
  

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