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Wednesday, 10 May 2017

Homemade Butter Chicken

This easy gluten-free butter chicken recipe is wonderful!  Despite the name, there's very little butter in it, but it's nice and creamy and not too spicy, being a family-friendly Indian dish.  I've made several renditions of butter chicken over the years, but never been satisfied until now.  Make sure you start a day ahead, so you can marinate your chicken overnight, allowing the flavors to have ample time to sink into the meat.  None of the steps in this recipe are tricky, but it doesn't require quite a bit of simmering time, so make sure to read through the recipe ahead of time.   This was a perfect dish for my brother's birthday dinner, served alongside chicken saag, in which we used paneer in place of chicken (wonderful) and fresh, homemade GF naan bread.  Enjoy!

Gluten Free Butter Chicken
A delicious meal of butter chicken and paneer saag (made with diced paneer in place of chicken) over rice 

Homemade Butter Chicken
based off a NYTimes recipe
Serves ~8, about 1 hr 15 minutes cooking time (most of it simmering time)

In a large tupperware, mix together the night before you want to make this dish to marinate chicken thighs: (aka, ~24 in advance)
1 1/2 cup plain yogurt (lactose-free works great)
2 Tbsp fresh lemon juice
2 Tbsp garam masala
2 Tbsp ground cumin
1 1/2 Tbsp ground tumeric
3 lbs boneless chicken thighs

In a large pan over medium heat, melt butter, then cook 2-3 minutes:
1/4 cup butter
1-2 Tbsp oil
1 large onion

Add to onions and cook an additional 3-4 minutes, until onions are just starting to brown:
2 Tbsp minced fresh garlic
2 Tbsp grated fresh ginger
1 Tbsp cumin seeds

Add to the pan, and cook about 10 minutes, lowering heat to just below medium heat:
16 oz. can diced tomatoes
1 jalapeno, minced OR 1 tsp red pepper flakes
1 cinnamon stick
1 tsp salt

Add to pan and cook 5 minutes:
Chicken, marinated plus marinade sauce

Add to pot and cook, simmering over medium-low heat for 30 minutes:
3/4 cup GF chicken stock (or 3/4 cup water + 1 tsp Asian mushroom seasoning)

After simmering, add and simmer an additional 15 minutes to thicken:
1 - 1 1/2 cups coconut cream (OR thick part of canned coconut milk if you can't find canned coconut cream)

Serve over fresh basmati rice.  If desired, you can sprinkle with fresh cilantro before serving.  Absolutely wonderful served alongside homemade gluten-free naan bread, too!  Enjoy!

GF Butter Chicken
A delicious meal of butter chicken and paneer saag (made with diced paneer in place of chicken) over rice with GF key lime cookies and key lime curd (recipe to be posted soon) on the side! 


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