Healthy Gluten-Free Butter Chicken - Goodness Me!

Healthy Gluten-Free Butter Chicken

by Katie Mitton April 04, 2016 6 Comments

Healthy Gluten-Free Butter Chicken

We've put a healthy twist on an old favourite! You won't be able to tell the difference between this delicious homemade dish and the classic take-out version - except this recipe will make you feel good after you enjoy it, instead of bloated and guilty.

3 boneless, skinless chicken breasts
brown rice or quinoa (optional)

Marinade:

3 tbsp. full fat yogurt or kefir
1 tbsp. vinegar or lemon juice
2 tsp. each coriander, turmeric, cumin and red chili powder
1 onion, chopped finely and made into a paste
2 tsp. each finely chopped ginger and garlic
1 tsp. Le Paludier sea salt

Gravy: 1 small can diced tomatoes
4 tbsp. coconut butter ghee
¼ cup Edensoy or heavy cream
1 tsp. each cumin, red chili powder, turmeric, coriander and black pepper
2 tsp. finely chopped ginger and green chilies
2 tbsp. yogurt or kefir
1 tsp. Le Paludier sea salt  

Prick holes and cut slices into 3 boneless, skinless chicken breasts. Rub marinade over. Let marinate for a few hours or overnight. Heat half the coconut butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or until the chicken is fully cooked. After the liquids have evaporated, stir-fry the chicken for some time in the residual fat. Heat the remaining coconut butter in a saucepan and add the red chili, coriander, cumin, and black pepper powders. Fry for a few seconds. Add the chopped tomatoes and salt and cook uncovered on medium level for about 7 minutes until the puree thickens and the fat separates. Stir in the Edensoy and yogurt and reduce the heat to low. Add the chicken, chopped ginger, and green chilies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or until the curry is thoroughly heated through. Serve with swirls of sour cream (optional) over rice or quinoa, if desired. - By: Sandy Pomeroy

 

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Katie Mitton
Katie Mitton

Author


6 Responses

Mike
Mike

March 01, 2016

Maybe I’m missing it – the directions say “Add the chopped tomatoes”, but I’m not seeing tomatoes listed in the ingredients :-( How much/many chopped tomatoes to add?

Marion Crerar
Marion Crerar

March 01, 2016

Hi,
The recipe calls for chopped tomatoes but I don’t see the amount in the recipe ingredient list. This looks so yummy – thanks.

Katie Mitton
Katie Mitton

March 01, 2016

Hi Mike—thanks for bringing this to our attention! It seems we’ve missed an important ingredient :) I have added it in now—1 small can diced tomatoes into the gravy.

Katie Mitton
Katie Mitton

March 01, 2016

Hi Annette—we are working on adding this to all our recipes! Stay tuned!

annette verhey
annette verhey

March 01, 2016

i always like to know the nutritional info. is it available? and can you start adding it to everything you do? like all recipes, etc. it makes life so much easier since we are now trained to read labels on everything. thanks, annette

Katie Mitton
Katie Mitton

March 01, 2016

Hi Marion—yes, good eye! We have added it into the recipe now—1 small can diced tomatoes. Sorry about the wait!

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