Low Iodine Easy Butter Chicken
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Learn more →Ingredients
4 servings
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 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 tbsp neutral oil (such as canola or vegetable oil)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 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. - 1 tsp sugar
- salt, to taste
For serving
- cooked basmati rice or naan, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Season the chicken pieces all over with the salt and black pepper.
- 2
Heat 2 tbsp butter and the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until the butter is melted and the foam subsides. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until golden on the underside, then turn and cook for another 2 minutes. The chicken will not be cooked through at this stage. Transfer to a plate and set aside.
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