Rye Free Butter Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

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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
Green Valley Lactose Free Organic Plain Lowfat Yogurt Low FODMAP Friendly 24oz Green Valley Lactose Free Organic Plain Yogurt Lactose Free Organic Plain Lowfat Yogurt, 24 oz Lactose Free Whole Milk Plain Yogurt, 24 oz Liddells Lactose Free Plain Yoghurt (4x140g) - Low FODMAP Certified
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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
2 tbsp unsalted butter
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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