The moment I had butter chicken for the first time in Saint Lucia, I knew I had to recreate it with a clean spin. To put it simple, it’s an Indian dish of yogurt marinated chicken cooked in a tomato cream sauce. I wanted it to be extra flavorful and nutrient dense, so I added in Kettle & Fire chicken bone broth as well. Ok enough chit chat, just make this delicious, flavor-filled recipe already!
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CHICKEN MARINADE INGREDIENTS
3 chicken breasts, cut into bite-sized pieces
1 cup almond milk yogurt (I use Kitehill)
1 Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced
2 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 tsp sea salt
SAUCE INGREDIENTS
2 Tbsp ghee
1 large white onion, chopped
2 Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced
2 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp chili powder
2 cinnamon sticks
1 tsp curry powder
1 tsp sea salt
1 1/4 cup chicken bone broth (I use Kettle & Fire)
14 oz crushed tomatoes
2 Tbsp local honey
1tsp crushed fenugreek
1 cup almond milk yogurt (I use Kitehill)
Cilantro, chopped, to taste
HOW TO MAKE
-In a bowl, combine chicken and marinade ingredients. Let marinate for at least 30 mins.
-Heat 2 Tbsp avocado oil in large skillet over medium heat. Once hot, add chicken in batches, not to crowd the pan. Cook until slightly browned, 3 mins each side. Set aside.
-Melt ghee in same pan, and sauté onions for 5 mins (scrape up browned bits from bottom.)
-Add garlic and ginger, let cook for 30 sec.
-Add coriander, cumin, curry powder, and garam masala, let cook for 30 sec.
-Add crushed tomatoes, bone broth, cinnamon sticks, chili powder, and sea salt. Turn heat to medium-low, and simmer for 15 mins.
-Remove cinnamon sticks, and pour into blender. Blend until smooth. You can also just use an immersion blender if you have one.
-Pour back into pan. Stir in yogurt, honey, and fenugreek.
-Add chicken back to pan, and cook for 10 minutes.
-Top with cilantro, and serve with naan over basmati rice.