1 1/2 lbs boneless skinless chicken breast, cut into bite size pieces — 3 good sized chicken breast fillets
4 cloves garlic, minced
2 tbsp garam masala
2 tsp cumin
2 tsp turmeric
couple grinds black pepper
1/4 tsp salt
1 tsp fresh ginger, minced, or 1/2 tsp dried ginger
pinch cayenne pepper
1/2 cup tomato sauce (optional)
1 cup coconut milk creamer (we use SoDelicious) — or 1 cup heavy whipping cream if you prefer the dairy option.
Handful of chopped cilantro leaves for topping
Basmati rice for serving — we like to use brown basmati rice for more nutrition
Melt 3 tablespoons of the butter in a large nonstick pan. Add the onion and cook on medium heat for 5 minutes until the onion begins to soften, stirring occasionally.
Add the chicken to the pan. Cook until it begins to turn white on one side, then stir and cook until it is mostly white on the outside, about 10 minutes total.
Stir in the garlic, and cook until it starts to get fragrant, about 1 minute. Add the spices — garam masala, cumin, turmeric and cayenne pepper. Stir to combine, then add the ginger, black pepper and salt.
Add the remaining butter, and stir to combine. When the butter has melted, stir in the cream. Simmer on medium low for about 15 minutes, stirring occasionally.
Serve the chicken with the sauce over basmati rice, and garnish with a few bits of cilantro. Enjoy!
The recipe creates enough sauce to increase the chicken quantity a bit. You could use closer to 2 lbs chicken without changing the rest of the recipe.
We have generally been skipping the tomato sauce. Using it doesn’t change the flavor a lot but gives the dish more of a reddish color.
Keywords: butter chicken, dairy free butter chicken, Indian food, Indian butter chicken