We LOVE Indian food! I have loved Indian food for as long as I can remember, and our kids have grown up eating Indian food. Gabe even chose an Indian restaurant for his 6th birthday dinner. I have also had the blessing of traveling to India 3 times with groups from our church. While butter chicken is not truly an Indian dish, it has all of the flavors and spices of Indian food that I have grown to love.
- 1/3 cup coconut oil
- 1 1/3 pounds boneless, skinless, chicken thighs, cubed
- 1/2 cup sliced yellow onions
- 2 small cloves garlic, minced
- 1 (1-inch) piece fresh ginger root, grated
- 1 (14.5 oz can) diced tomatoes
- 1 cup chicken bone broth
- 1 bay leaf
- 1 Tbsp Garam Masala
- 1 tsp ground cumin
- 1 tsp finely ground Himalayan salt
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1/8 tsp ground black pepper
- 1/8 tsp ground cardamom
- 1/3 cup full-fat coconut milk
- 3 Tbsp blanced almond flour
- 1 Tbsp fresh lemon juice
- fresh cilantro, roughly chopped
- sliced green onions
- chopped peanuts
Melt the coconut oil in a large saucepan or deep sauté pan over medium-high heat. Add the cubed chicken to the pan and cook for 10 minutes, or until the chicken is no longer pink.
Add the onions, garlic, and ginger and continue to cook for 5 minutes, until fragrant.
Add the tomatoes, bone broth, bay leaf, garam masala, cumin, salt, coriander, cloves, pepper, and cardamom and give everything a stir. Cover and bring to a boil, then reduce the heat to low and lightly simmer for 20 minutes.
Stir in the coconut milk, almond flour, and lemon juice. Increase the heat to medium-high and cook for 5 minutes, until slightly thickened.
Remove the bay leaf. Divide the chicken and sauce among 4 serving bowls. Top with desired garnishes and enjoy
This dish tastes great paired with Coconut Cauliflower Rice or Zucchini Noodles.