It’s been a while since I have posted up a new recipe.
What can I say, life happens and the kiddos were on opposite napping schedules making it difficult to get any quiet time to sit down and share a new recipe with you guys.
Thankfully, I finally had some time today to share with you tonight’s dinner.
I am making gluten and dairy free Indian butter chicken.
It is full of warm savory flavor since it is packed with plenty of spice, and it pairs well with any rice side, but I prefer basmati rice because it is tender, fluffy and moist.
You can also pair it up with veggies instead if you are on the keto diet.
Anyways, let’s get on with this recipe.
Feel free to adjust the spices, or add in other spices to achieve a flavor you love.
- 6 Boneless Chicken Thighs
- Half of yellow sweet onion and half of a red onion minced up
- Tablespoon of Dried Cilantro
- 3 Teaspoons each of Turmeric and Garam Masala
- 2 teaspoons of chili powder
- 1 teaspoon of dried ground ginger
- Pinch of ground cayenne powder (you can add more if you love hot and spicy)
- 1 teaspoon of salt
- ½ of ground black pepper
- 2 tablespoons of minced roasted garlic
- 15 ounce can of coconut milk
- 1 ½ cups of dairy free plain greek yogurt (if you cannot find this item just use plain coconut milk yogurt instead)
- ½ cup of tomato sauce
- 6 Tablespoons of Butter
- When I am making this dish, I like to make the sauce first to make sure I have an Indian flavor I desire.
To start I place the butter, minced onions and garlic, spices and herbs, coconut milk, yogurt and tomato sauce into a deep saucepan and heat on the stove burner for about 15 minutes on medium heat. I taste the sauce as I am making it and add and adjust the ingredients I desire until I get that flavor I want.
- Next, I toss in the chicken thighs, place the lid onto the pot and allow the chicken to slow cook in the sauce for about an hour on low heat, or until the chicken is fork tender.
- As the Indian chicken is cooking, I make up my rice side dish and sometimes a veggie one as well. The best veggies to pair with this dish are broccoli and carrots. If you are looking to create a sweet and savory spicy dish go ahead and toss in some raisins.
- Once the Indian butter chicken is ready you can serve it up over rice or along with a side of rice or veggies. It is all up to you.
Now, for those of you who do not have a lot of time to cook, but still want that hearty warm meal when you get home, you can make this dish in your slow cooker.
However, you will want to add an ⅛ of a cup of cornstarch to your list of ingredients because this dish can get soupy cooking it this way, but it still comes out yummy.
To make it in your slow cooker just place the chicken thighs, minced onions and garlic, herbs and spices, yogurt, coconut milk, butter, tomato sauce and cornstarch into the crockpot and mix them together well.
Turn the slow cooker on medium heat and cook in the crockpot for about 4 to 6 hours. When it gets close to dinner time just whip up some minute rice or steamed veggies, which will take you less than 10 minutes and eat up.