Cooked - Mild and Creamy Butterless Butter Chicken (or Tofu)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mild and Creamy Butterless Butter Chicken (or Tofu)

4.0

¼ cup grass-fed ghee or coconut oil

1 tablespoon ground turmeric

2 teaspoons ground cumin

1 teaspoon garam masala

2 tablespoons minced fresh ginger

2 tablespoons tomato paste

1 cup full-fat coconut milk

¾ cup Low-FODMAP Basic Chicken Bone Broth (page 140)

2 tablespoons freshly squeezed lemon juice (from ½ lemon)

1 teaspoon sea salt

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces OR 2 packs defrosted tofu

¼ cup roughly chopped fresh cilantro leaves

In a large, lidded saucepan, heat the ghee or oil over medium-low heat. Add the turmeric, cumin, garam masala, ginger, and tomato paste. Cook for 2 minutes, or until a fragrant paste forms.
Carefully stir in the coconut milk, broth, lemon juice, and salt. Bring the sauce to a simmer and cook over medium-low heat until slightly reduced and golden in hue, 10 minutes. Fold in the chicken and continue to simmer over medium heat, stirring occasionally, for 10 minutes.
Place the lid on the pan and simmer for another 5 to 10 minutes, or until the chicken is tender enough to break apart with your spatula. Serve immediately with the cilantro as garnish.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 43 weeks ago

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