Healthier Butter Chicken

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Healthier Butter Chicken

Gluten-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free

Healthy butter chicken recipe made with chicken breast, a touch of olive oil and goat yogurt. All the flavor, minimal calories.

Serves: 4

Ingredients

• 600 grams boneless, skinless chicken breast cut into 1-inch cubes

Tandori Marinade:

• 1/4 cup Happy Days Plain Goat Milk Yogurt
• Juice from 1/2 lemon
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh ginger root
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh-ground black pepper
• Pinch sea salt
• Pinch ground cardamom

Butter Chicken Gravy:

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onion
• 2 teaspoons minced garlic
• 1 tablespoon grated fresh ginger root
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 bay leaf
• 28 oz. canned diced tomatoes
• 1 gluten-free chicken bouillon cube + 1 cup warm water
• 1/4 cup Happy Days Plain Goat Milk Yogurt
• Juice from 1/4 lemon
• 1 tablespoon palm sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh cilantro
• 1 tablespoon ground cashews or almond flour

Directions

Place cubed chicken in a glass container. Set aside.

Combine marinade in a small bowl. Stir to combine and pour over top of the chicken. Mix with a spoon, seal with a lid, and marinate in the fridge for 8-24 hours. The longer you marinade the better but do not exceed 48 hours.

The next day, preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat. Place marinated chicken on sheet, spreading out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170F. Remove from the oven and set aside.

Meanwhile, prepare butter chicken gravy by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown.

Add ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute.

Add diced tomatoes, chicken bouillon cube, water, yogurt, lemon juice, palm sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

Add cooked chicken, cilantro and almond flour (to thicken) and serve.