This is a very quick and easy dinner that shall please even the fussiest of kids. It’s a spin on an old take-away favorite of mine, the Indian Butter Chicken. Even thought it tasted delicious, unfortunately this dish never agreed with me; being made with cream, sugar and inflammatory hydrogenated oil.

This is a great alternative for those families who are dairy free or are seeking a healthier alternative. It can also be made using tempeh or chickpeas too.

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Healthy Butter Chicken

Course: dinner
Keyword: butter chicken, dairy free, indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Author: nourishingme
Print Recipe

Equipment

  • Large saucepan with lid

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 700g organic chicken winglets or diced thighs
  • 1 tin coconut cream
  • 2 tbsp bone broth concentrate optional
  • 3/4 cup tomato passata
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 2 tbsp paprika
  • 1 tbsp onion flakes
  • 2 tsp Himalayan or celtic rock salt
  • 2 cups your favorite chopped vegetables bok choy, chinese greens, carrot, shitake mushrooms, carrot
  • 1 handful chopped cashews
  • 1/2 handful chopped coriander
  • 2 tbsp olive oil

Instructions

  • Finely dice the onion and garlic.
  • Heat your large saucepan. Add the olive oil and lightly fry the onion and garlic.
  • Remove the onion and garlic from the saucepan. Then add the chicken and brown on medium heat.
  • Add in all of the spices (ginger, coriander, paprika, onion flakes and cinnamon) and mix through.
  • Add the onion and garlic back in, as well as the bone broth, tomato passata and coconut cream.
  • Stir, place the lid on and simmer on low for approximately 10 minutes.
  • Remove the lid, add your chopped vegetables and simmer for approximately another 10 minutes stirring occasionally. Cook until all the vegetables and chicken are cooked through.
  • Season with salt to taste.
  • Serve on a bed of rice. Garnish with chopped coriander and cashews

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