Monique's Famous Butter Chicken Two Ways: Dairy-Free & with Dairy

Here is my 'famous' dairy-free Indian Butter Chicken recipe. It's famous because its probably the only thing i cook really well and best approximates the culinary-style of my dear mum (who is an amazing cook!). I taught my husband how to make this recipe and he makes it better than I do! 

For those of you who are 'Indian cooking purists', I have a dairy-option as well. Both taste amazing and I always advocate for the use of organic & free range chicken & organic dairy products to be used when available & affordable.

All the spices used are widely-available in most Grocery stores and Indian food stores. My mom makes my Garam Masala (a blend of spices that is unique to every home), you can also find Garam Masala in stores. In a future post, I will be happy to post my mom's recipe. 


Monique's No-Butter Butter Chicken (Dairy-free) Recipe :)

Ingredients:
2 organic & free range chicken breasts - boneless + skinless
1 large onion
3 cloves garlic
1/2 tsp finely chopped ginger
1/2 tsp turmeric
1/4 red chili powder (or more if you like it spicy!)
1/4 tsp ground cumin
1/4 tsp garam masala
1 tsp  tandoori powder
Optional: 1-4 strands of saffron
1/4 tsp sea salt add more to taste or use Herbamare
1 BPA-free can diced tomatoes OR 4-6 small diced fresh tomatoes 
Organic virgin Coconut Oil
Grape seed oil
2 tbsp freshly ground cashew nuts or pure cashew butter (my husband adds up to 1/2 cup of fresh cashew butter, it gives the curry a wonderful creamy texture). 

Method:
Sauté onion on medium heat until golden in 1 tsp grape seed or coconut oil. Add ginger, garlic and all spices with tomatoes, cook well on medium (4-5 min) until a thick paste is formed. 

Add sliced chicken breasts, cover and cook on medium until chicken is cooked thoroughly. 

Add cashew paste to thicken sauce.  

Simmer on low for another 10-15 minutes. Add coconut oil and watch it melt.  Garnish with fresh cilantro or green onion & enjoy ;) 

Monique's Butter Chicken (dairy) Recipe :)
Ingredients:
2 Organic & free range chicken breasts - boneless + skinless
1 large onion
3 cloves garlic
1/2 tsp finely chopped ginger
1/2 tsp tumeric
1/4 red chili powder (or more if you like it spicy!)
1/4 tsp ground cumin
1/4 tsp garam masala
1 tsp  tandoori powder
Optional: 1-4 strands of saffron
1/4 tsp sea salt add more to taste or use Herbamare
1 BPA-free can diced tomatoes OR 4-6 diced fresh tomatoes 
1 tsp Organic Ghee or butter
Grape seed oil or organic virgin coconut oil
1/2 cup 2% (or higher) Greek or Balkan-style yogurt or Indian dahi (yogurt)
2 tsp freshly ground cashew nuts or cashew butter (add more if you like it more creamy)

Method:
Sauté onion until golden in 1 tsp grape seed or coconut oil. Add ginger, garlic and all spices with 1/2 the amount of tomatoes, cook on medium. Add sliced chicken breasts, cover and cook on medium until chicken is cooked thoroughly. Add cashew to thicken sauce. It will now thicken. 

Blend yogurt with remaining tomatoes, add to cooked chicken, bring to almost-a-boil and simmer on low for another 10-15 minutes. Add Ghee and watch it melt.  Garnish with fresh cilantro or green onions & enjoy ;) 


Tips: 

• Make this recipe your own by adding more of the spices you like or less of spices you don't enjoy. 
• You can add finely chopped chilli peppers in with the onion to add an authentically spicy Indian kick!
• Boost anti-inflammatory action of this curry: add a little more garlic, ginger and turmeric powder (or grated fresh turmeric root)
• Top the curry over brown basmati rice, quinoa or even steamed/roasted vegetables. 
• Modify the recipe and cook in your slow-cooker
• Have fun & keep cooking at home. You know the quality and nutritional value of every ingredient in the dishes you prepare!
• Add fibre and essential fatty-acids: once plated, top with a few teaspoons of organic ground flax seeds, chia seeds, and/or hemp seeds
• Make it Thai style: Replace the spices (tandoori, cumin and garam masala) with  lemon grass. Then, replace the cashew nut butter/yogurt with organic coconut milk & add 1-2 kaffir (lime) leaves. 

I sincerely hope you enjoy this recipe. Feel free to comment and let me know how your cooking adventures go!

In good health, 
Dr. Monique Bassan, ND