Dairy Free Butter Chicken
Butter chicken is a favorite among many, but often contains yogurt, butter, and other ingredients that are not Wahls Protocol® or AIP compliant.The following recipes can be cooked on the stove-top or in your instant pot.
Equipment
- 1 Stove or Instant Pot
Ingredients
- 2 Tbsp Olive oil
- 1 large Yellow onion
- 4-5 cloves Garlic
- 1 Tbsp Grated ginger
- 1 Tbsp Ground Turmeric
- 1 Tbsp Garam Masala
- 1/2 tsp Ground cumin
- 1 tsp Chili powder
- 1/4 tsp Red pepper flakes
- 1/2 tsp Ground cinnamon
- 2 tsp Lime juice
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 1 cup Cauliflower florets, broken up into bite-size chunks
- 2 lbs Boneless skinless chicken thighs, or tofu cut into 1-inch chunks
- 1/2 tsp Sea salt
- 1/4 tsp Ground black pepper
- 15 oz Canned coconut milk
- 15 oz Canned tomato sauce
- Chopped cilantro
- Cauliflower rice, brown basmati rice, or quinoa
Instructions
- Heat your Instant Pot or large skillet over medium-high heat/sauté setting and add the olive oil.
- Once the Instant Pot/skillet is heated, add the onion and garlic. Briefly sauté until fragrant.
- Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice, stirring until spices are toasted and fragrant.
- Add the carrots, red pepper and cauliflower, and sauté until the vegetables are slightly soft.
- Season the chicken or tofu pieces with salt and pepper and add them to the Instant Pot with the vegetables, stirring well until chicken or tofu is cooked.
- Add the tomato sauce and coconut milk, stirring well until combined.
- Reduce the heat to medium and cover the Instant Pot, letting the chicken cook thoroughly (about 15 minutes). Remove the lid and cook for an additional 5 minutes, allowing the sauce to reduce.
- Serve over cauliflower rice (for a paleo dinner), or cooked rice or quinoa with some fresh cilantro.