Gluten Free Indian Butter Chicken
An authentic gluten free version of the famous and amazingly delicious Indian dish, butter chicken.
- 1 1/2 cups full-fat Greek yogurt
- 2 Tablespoons lemon juice (or white distilled vinegar + 1 teaspoon sugar or pinch stevia)
- 3 Tablespoons fresh ginger, peeled and minced or grated
- 2 Tablespoons garam masala
- 2 Tablespoons ground cumin
- 1 1/2 Tablespoons ground turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground black pepper
- 3 lbs. chicken thighs, cut into chunks
- 8 Tablespoon (1 stick) unsalted butter
- 4 teaspoons neutral-flavored oil (light olive, canola, etc.)
- 2 medium-size yellow onions, chopped
- 2 cloves fresh garlic, minced or grated
- 1 cinnamon stick (or 1 tsp. ground cinnamon)
- 1/2 14-1/2-oz. can diced tomatoes
- 2 mild red chiles (Mexi-Bells; New Mexica; New Mexico; Anaheim; Big Jim; Peperonicini; Santa Fe Grande; El Paso; Cherrylike or Anaheim), seeded and diced
- Salt, to taste
- 2/3 cup gluten free low-sodium chicken broth (Better Than Bouillon) (or homemade)
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoons tomato paste
- Brown or white rice flour, for thickening
- Whisk together the yogurt, lemon juice, ginger, garam masala, ginger, cumin, turmeric, garlic powder, corriander, and pepper in a bowl.
- Place chicken in a resealable storage bag and pour in the yogurt mixture. Seal and massage marinade into chicken. Place in a casserole dish and refrigerate overnight or at least 8 hours.
- In a large skillet, add the butter and oil and cook over medium heat until butter melts.
- Add onion, stir, and cook until translucent, about 7 minutes.
- Add garlic and saute just until fragrant, 30 - 60 seconds.
- Add cinnamon stick, tomatoes, and chiles; stir; and salt, to taste. Simmer until chiles are tender, 8 - 10 minutes.
- Add the chicken and marinade to the skillet; and bring to a boil. Cook for 5 minutes. (Boiling the marinade removes any bacteria.)
- Add chicken broth and bring a boil. Lower heat and simmer for about 20 minutes.
- Remove from heat and stir in the cream and tomato paste.
- To thicken return to heat and bring to a boil. Sprinkle in a little rice flour at a time and stir until it reaches your desired thickness. Simmer for 10 minutes stirring frequently. Serve immediately over basmati or white rice.
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