Healthier Butter Chicken
Gluten-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Healthy butter chicken recipe made with chicken breast, a touch of olive oil and goat yogurt. All the flavor, minimal calories.
Serves: 4
Ingredients
- 600 grams boneless, skinless chicken breast cut into 1-inch cubes
Tandori Marinade:
- 1/4 cup Happy Days Plain Goat Milk Yogurt
- Juice from 1/2 lemon
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger root
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh-ground black pepper
- Pinch sea salt
- Pinch ground cardamom
Butter Chicken Gravy:
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 2 teaspoons minced garlic
- 1 tablespoon grated fresh ginger root
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
- 28 oz. canned diced tomatoes
- 1 gluten-free chicken bouillon cube + 1 cup warm water
- 1/4 cup Happy Days Plain Goat Milk Yogurt
- Juice from 1/4 lemon
- 1 tablespoon palm sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh cilantro
- 1 tablespoon ground cashews or almond flour
Directions
Place cubed chicken in a glass container. Set aside.
Combine marinade in a small bowl. Stir to combine and pour over top of the chicken. Mix with a spoon, seal with a lid, and marinate in the fridge for 8-24 hours. The longer you marinade the better but do not exceed 48 hours.
The next day, preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat. Place marinated chicken on sheet, spreading out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170F. Remove from the oven and set aside.
Meanwhile, prepare butter chicken gravy by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown.
Add ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute.
Add diced tomatoes, chicken bouillon cube, water, yogurt, lemon juice, palm sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Add cooked chicken, cilantro and almond flour (to thicken) and serve.
