Low Iodine Butter Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ½ cup plain lactose-free yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ½ tsp salt
For the sauce
- 2 tbsp garlic-infused oil, divided
- ½ cup scallion greens, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp maple syrup
- salt and pepper, to taste
For serving
- fresh cilantro, roughly chopped (optional)
- cooked basmati rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the yogurt, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3 to 4 minutes per side until the exterior is deep golden and the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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