Indian Butter Chicken (gf/ df)

Butter chicken is something that always sounded so good to me, so I finally gave it a try and it did NOT disappoint! This recipe is not only gluten free but also dairy free. It is so full of flavor, rich and creamy that you will have a hard time believing it’s healthy. I hope you enjoy this as much as we did!

Serves: 6

Ingredients:

  • 4 Boneless Chicken Breasts (diced)
  • 1 Red Onion (Diced)
  • 2 Tablespoons Avocado Oil
  • 4 Garlic Gloves (Minced)
  • 2 Teaspoons Paprika
  • 2 Teaspoons Garam Masala
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Cumin
  • Salt + Pepper to taste
  • 1 28 Oz. Can Crushed Tomatoes
  • 1 Can Full Fat Coconut Milk
  • 2 Tablespoons Arrowroot Powder
  • 1/2 Lemon (Juiced)
  • 2 Cups Brown Rice

Instructions:

  1. Prepare brown rice per package instructions.
  2. Add avocado oil to a saucepan over medium heat, when pan is heated up add chicken.
  3. Add ALL spices to the chicken and stir to combine.
  4. Add garlic and onion to the pan.
  5. Allow chicken to finish cooking and the onions to become slightly translucent.
  6. Add tomatoes and coconut milk and stir to combine.
  7. Lower the heat to let the mixture simmer.
  8. Use a ladle or other big spoon, remove 1/3 of the sauce from the pan into a small bowl.
  9. Add arrowroot powder to the sauce that is in the small bowl and mix until it is smooth.
  10. Add the arrowroot mixture back to the pan and stir to combine.
  11. Let it simmer for about 10 minutes. You will see it start to thicken up.
  12. Add lemon juice when ready to serve and stir.
  13. Serve atop the brown rice and enjoy!

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