Tuesday, August 30, 2016

{Gluten and Dairy Free} Butter Chicken

photo from Tasty Kitchen
The Tasty Kitchen is making my mouth water with this amazing East Indian dish.  I have put in parenthesis the things I would change to make it dairy free.


This Indian recipe was discovered at my school’s International Potluck dinner. I don’t know much about Indian cuisine, but these ingredients have a lot in common with the Mexican flavors I love. My husband thinks this is one of the best things I make.


  • 4 pieces Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
  • 5 cloves Garlic, Minced
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ½ teaspoons Cayenne Pepper
  • ¼ teaspoons Ground Coriander
  • ¼ teaspoons Cumin
  • ¼ teaspoons Cardamom
  • 1 whole Lime, Juiced
  • 1 whole Onion, Diced
  • ¼ cups Butter (I would use olive oil)
  • 1 can (14.5 Oz. Can) Tomato Sauce
  • 1 can (14.5 Oz. Can) Petite Diced Tomatoes
  • 1 pint Whipping Cream (I would use coconut milk, hemp milk or soy milk)
  • 1 bunch Chopped Cilantro, to taste
  • 2 cups Basmati Rice (or However Much You Want)
  • Preparation

    Combine first 9 ingredients and marinate overnight.
    Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.
    Note: this is a little spicy, but you can cut back on the cayenne if you want.

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