Last updated on 7.11.2023
Dairy free, gluten free and low FODMAP version of the popular Indian dish. Made with low calorie ingredients, this butter chicken recipe can be made on a non-workout day without sacrificing the taste.
This recipe is for 4 servings. Each serving (without rice) contains about 346 kcal (40 g protein, 11 g carbs, 15 g fat)
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Butter Chicken (gluten free, low FODMAP, dairy free)
This recipe is for 4 servings. Each serving (without rice) contains about 346 kcal (40 g protein, 11 g carbs, 15 g fat)
Ingredients
Chicken marinade
- 640 g chicken thighs boneless and skinless, cut into 3-4cm pieces
- 2 cm ginger peeled and finely grated
- ½ tsp fine sea salt
- ½ tsp mild chili powder
- 1½ tbsp lemon juice
- ½ tsp garam masala
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp garlic infused olive oil
Sauce
- 3 tbsp garlic infused olive oil
- 1 green chili chopped
- 4 cm ginger peeled and finely grated
- 12 cardamom pods seeds lightly crushed
- 4 cloves
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp ground turmeric
- 2 tsp mild chili powder
- 500 g tomato pure
- 2 tbsp lemon juice
- 250 ml light coconut milk
- 1 handful chopped cilantro to garnish
Instructions
Chicken
- Cut chicken thighs into bite size pieces. Combine with all the marinade ingredients, either in a bowl or a ziploc bag.640 g chicken thighs, 2 cm ginger, ½ tsp fine sea salt, ½ tsp mild chili powder, 1½ tbsp lemon juice, ½ tsp garam masala, ½ tsp ground turmeric, 1 tsp ground cumin, 1 tbsp garlic infused olive oil
- Let it marinate in the fridge for as long as possible, ideally for several hours or overnight.
- Preheat the oven to 180°C. Place the marinated chicken on a baking sheet or a grilling rack and bake for 10 minutes. Shuffle around and bake for another 10 minutes, until just cooked through.
Sauce
- In a large saucepan heat up garlic infused oil.3 tbsp garlic infused olive oil
- Add ginger and chopped chili pepper and fry for a minute.1 green chili, 4 cm ginger
- Add all the spices. Stir well and fry for 2 minutes.12 cardamom pods, 4 cloves, 2 tsp ground coriander, 2 tsp garam masala, 2 tsp ground turmeric, 2 tsp mild chili powder
- Stir in the tomato puree and lemon juice, combine well and cook for a couple of minutes.500 g tomato pure, 2 tbsp lemon juice
- Add the chicken pieces and stir well to coat.
- Add the coconut milk and stir to get nice creamy color. Let it simmer for 5 minutes or until it thickens a little.250 ml light coconut milk
- Garnish with chopped cilantro and serve hot with basmati rice.1 handful chopped cilantro
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