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February 5, 2018

Butter Chicken Recipe

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Butter chicken is a comforting and nourishing meal that has become a family favorite these last few months. The chicken is marinated in yogurt, vindaloo spice blend, and lemon juice and then combined with caramelized onions, broth, tomatoes and cream to create a luxurious meal.

Butter Chicken Recipe

With a recipe like this, I’m pretty sure many of you will ask about adaptations, so let’s dive in:

  1. If you need to avoid dairy, you can make this with a dairy-free yogurt, coconut oil and coconut milk (see specific measurements below).
  2. If you need to avoid tomatoes, you can use 1 cup of this Nomato sauce. If you’re wondering why I use nightshades in my recipes and if you need to avoid them, read this article.
  3. You can serve this with either riced cauliflower or properly prepared brown rice.
  4. The Vindaloo spice blend is a must. I honestly don’t know how to make this dish without it. You can purchase it here, or make your own.

I like to put together the marinade in the morning and then finish the rest when it’s time to cook dinner. It also makes for great leftovers!

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Butter Chicken Recipe

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  • Author: Carrie Vitt
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Ingredients

Units

For the marinade:

  • 1 cup plain, whole yogurt (or coconut or almond milk yogurt for a dairy-free option)
  • 1/4 cup Vindaloo spice blend
  • Juice of 1 lemon
  • 4 chicken breasts cut into bite-size pieces

For the onions:

  • 1 stick unsalted butter (or 4 tablespoons ghee or coconut oil for a dairy-free option)
  • 2 yellow onions, thinly sliced
  • 1 cup crushed tomatoes
  • 1/2 cup chicken stock or broth
  • 2 teaspoons Celtic sea salt
  • 1/2 cup raw cream or coconut milk
  • Cilantro and chopped cashews for serving (optional)

Instructions

  1. Stir the yogurt, vindaloo spice blend, and lemon juice together in a medium bowl. Stir in the chicken and make sure the chicken is thoroughly coated with the marinade. Cover and place in the refrigerator to marinate for about 8-10 hours, or you can leave the mixture on the counter for 1 hour to marinate if you’re short on time.
  2. Melt the butter over low heat in a large sauté pan. Add the onions and cook on low heat for about 35-40 minutes, stirring occasionally until soft and caramelized. Stir in the chicken mixture (yogurt, spices and all) and increase the heat to medium. Stir in the tomatoes, stock and salt. Continue to cook, stirring frequently, until chicken is cooked through, about 15 minutes. Stir in the cream. Serve over riced cauliflower, or soaked brown rice, and top with chopped cilantro and cashews.

Nutrition

  • Serving Size: Serves 6

Did you make this recipe?

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 8 Comments

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8 Comments

  1. Amy

    March 4, 2018 at 8:19 pm

    Made this today for large family dinner. Very good! Everyone enjoyed it! Thank you for the recipe!
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
  2. Mona Leo

    April 24, 2018 at 8:57 pm

    Quite honestly one of the best dishes I've ever made. Even my semi-picky husband wolfed it down. I'm glad we have leftovers for tomorrow!!
    to Mona Leo" aria-label='Reply to this comment to Mona Leo'>Reply to this comment
  3. Caroline

    September 7, 2018 at 6:25 pm

    What is raw cream? Is it heavy whipping cream? Thank you
    to Caroline" aria-label='Reply to this comment to Caroline'>Reply to this comment
    • Deliciously Organic

      September 10, 2018 at 9:53 am

      Yes, it's heavy whipping cream.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Lori

    March 12, 2020 at 3:12 pm

    What could be used instead of the Vindaloo spice? My family will not eat curry.
    to Lori" aria-label='Reply to this comment to Lori'>Reply to this comment
    • Deliciously Organic

      March 17, 2020 at 11:25 am

      I don't test my recipes with substitutions, so I'm not sure what would be the right alternate ingredients.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Lana

    March 12, 2020 at 6:40 pm

    I made this for my husband tonight and he raved! It’s been a while since my cooking made him do that, haha! Wonderful recipe, thank you for sharing.
    to Lana" aria-label='Reply to this comment to Lana'>Reply to this comment
    • Deliciously Organic

      March 17, 2020 at 11:26 am

      So glad you all enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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