Whole30 Butter Chicken (Dairy Free)
A healthier version of this desi wedding staple. I kept all the creamy tangy flavours from the curry and made this cleaned up version. You really won't be able to tell the difference between this and the real deal. (Updated to include an instant pot friendly version!)
Servings: 4
Ingredients
For Tandoori Chicken
- 4 cloves garlic, minced
- 1 inch piece ginger peeled
- 1 green chilli
- 2 lbs (900g) skinless boneless chicken breast or thighs cut into bite size pieces
- 2 tbsp Coconut Yogurt (or coconut milk)
- 4 tsp arrowroot flour
- 1 tsp paprika
- ½ tsp red chilli powder
- ½ tsp garam masala powder (see my version linked below)
- 1 tsp coriander powder
- Pinch cinnamon powder
- Pinch of saffron, crushed
- 1 tsp Salt
For Butter Chicken Sauce
- 1 ½ tbsp oil or ghee
- 3 green cardamom pods lightly crushed
- 1 inch cinnamon stick
- 2 cloves (laung)
- 1 medium onion, diced
- 1 inch piece fresh ginger peeled & grated
- 2 green chillies, cut in half lengthwise
- 1 tsp red chilli powder (or paprika for less spicy)
- ½ tsp garam masala powder (see my version linked below)
- 3 tbsp tomato paste
- 1 can full fat coconut milk (about 14oz)
- 1 can roasted diced tomatoes optional
- 2 tbsp unsweetened apple juice (or honey)
- 1 tbsp Kasoori methi (dried fenugreek leaves) (in a pinch dried oregano can work)
- 1/2 tsp Salt
- Chopped feresh coriander for garnish
Instructions
Marinate the Chicken
- In a blender, blend together 4 cloves garlic, 1 inch fresh ginger and 1-2 green chillies till smooth.
- In a large bowl mix the blended garlic ginger chilli mixture with the remaining tandoori chicken ingredients. Cover and refrigerate to marinate. Allow this to marinate for as long as you can. Ideally 3 hours, up to overnight. But if you don't have the time, you can go on to cook this right away too.
BBQ instructions
- To BBQ the chicken, place the marinated chicken cubes onto a skewer and BBQ till they reach an internal temperature of 165F (73C). Set aside.
Oven instructions
- Preheat oven to 425F (218C).
- Place the marinated chicken in a single layer on a nonstick baking pan. Make sure the individual pieces are not touching each other.
- Bake for 25 minutes, till they reach an internal temperature of 165F(73C). Set aside. If you want them to have a BBQ look, place them under the broiler for the last 5 minutes of cooking time to give them an extra golden brown char on top.
- If cooking this in the instant pot, add a splash of oil to the bottom of the instant pot and saute the chicken until almost cooked through. About 5-7 minutes. Remove from the pan and set aside to make the sauce.
Make the Butter Chicken Sauce
- While the chicken is cooking, you can make the butter chicken sauce.
- In a large saucepan (or in the instant pot on saute mode), heat 1 1/2 tbsp oil or ghee. Add 3 cardamom pods (slightly crushed), 1 cinnamon stick, and 2 cloves.
- After about 1 minute the spices will start bubbling and get fragrant. Add 1 diced onion. Allow to cook for 5-8 minutes tills softened and starting to turn golden.
- Add grated fresh ginger, and 2 green chillies sliced in half lengthwise.
- Cook for 1-2 minutes then add 1 tsp red chilli powder, 1/2 tsp garam masala, and 3 tbsp tomato paste.
- Cook for 2-3 minutes till the spices get fragrant and then add 1 can full fat coconut milk. Mix well and allow to come to a boil.
- Add 2 tbsp apple juice (or honey) and 1 tbsp kasori methi. Allow to boil for at least 5 minutes. If you need more curry, you can add more water or coconut milk at this time. Taste and adjust seasoning to your liking.
- Once the chicken is done, add the cooked chicken into the curry. If in the instant pot, cook on high pressure for 5 minutes, quick release the pressure and it is ready to serve. If on the stove top, allow to come to a boil and serve immediately with a garnish of fresh coriander.
Notes
Short on time?
Buy ready marinated tandoori chicken and BBQ that up while you prepare the sauce. Save yourself the marination time!