Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Nut’n Butter Than Butter Chicken

Nut’n Butter Than Butter Chicken

Butter Chicken is a warm creamy dish that smells and taste superb. It has a hint of cinnamon and the sent of cardamom that just begs to be eaten with Spicy Lime Chutney! Once again, I searched several sites and read the book Complete Indian written by Hamlyn, whose chicken Masala inspired me. I am always adapting dairy, soy and wheat ingredients to fit my life style. This recipe is the result of much reading and searching the net for the perfect combination for making butter chicken. For now this is as good as it gets, until I come up with a new idea!


March 20, 2016
: 6
: 20 min
: 40 min
: 1 hr


  • 4 - 6 tbsp ghee 2 for frying chicken & 2 for heating spices
  • 6 chicken breast cut in bite size pieces
  • 2 tsp Garam Masala Check out my homemade recipe
  • 2 tsp paprika
  • 2 tsp coriander powder
  • 2 tbsp fresh grated ginger
  • 1/2 - 1 tsp chili powder I like it hot!
  • 1 stick cinnamon
  • 6 bruised cardamon or more if desired
  • 1/2 cup chopped onions or more if desired
  • 1 cup tomato puree check out my recipe!
  • 1 1/2 cup coconut cream
  • 1/2 cup cashew paste soaked raw cashews in water overnight. Drain and place is food processor and blend until a creamy paste.
  • 1/2 cup cilantro
  • 2 Tbsp fresh lime juice
  • 1 tsp himalayan salt Add more if needed
  • Step 1 In a large frying pan heat 2 tbsp of ghee on medium high. Stir-fry the chicken until slightly browned. You might have to do this in 2 batches if the pan is too small.
  • Step 2 Remove the chicken from the pan and set it aside.
  • Step 3 Add the other 2 – 3 tbsp of ghee to the frying pan and slowly heat the spices, cardamon and cinnamon stick for 2 to 3 minutes.
  • Step 4 Add the chopped onion and sauté for 3 to 5 minutes. You might need a little more ghee.
  • Step 5 Add the homemade tomato puree and cook until well blended and hot.
  • Step 6 Pour in the coconut milk and mix well.
  • Step 7 Add the cashew paste, chopped cilantro and lime juice. Place the chicken back in the sauce. Add 1 tsp of himalayan salt or more to taste and give it a stir.
  • Step 8 Simmer for 15- 20 minutes on low with lid off. Stir every few minute to check consistancy. If becomes too thick, add a bit more coconut cream milk. If too thin, add a bit more cashew paste and place lid back on for remaining time.
  • Step 9 Serve over my recipe of Seasoned Indian Cauliflower Rice or your favourite rice. Garnish with a sprig of cilantro, slice of limes and a sliver of ginger!

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