Butter Chicken (dairy free)

Servings: 6

Ingredients

• 3 tbsp avocado oil (or extra virgin olive oil)

• 4 boneless, skinless chicken breasts, diced

• 1 tsp pink salt

• black pepper, to taste

• 2 tsp paprika

• 2 tsp garam masala

• 1/4 tsp cinnamon

• 1 tsp cumin

• 1/2 tsp ground ginger

• 1 tsp ground turmeric

• 1 red onion, diced

• 3 garlic cloves, minced

• 1 can (28oz) diced tomatoes

• 1 can full-fat coconut milk

• 1/2 lemon, juiced

• 2 tbsp arrowroot powder

• cilantro, to serve (optional)

• cauliflower rice, rice or quinoa, to serve (optional)

Instructions

1. In a large saucepan over medium heat, add the avocado oil and diced chicken. Season with salt, pepper, paprika, garam masala, cinnamon, cumin, ground ginger, and turmeric.

2. Cook the chicken until it is about 75% cooked and then add the garlic and red onion. Finish cooking the chicken and allow the garlic and onion to become fragrant.

3. Add the tomatoes and coconut milk. Reduce the heat to low and allow the mixture to come to a simmer.

4. Remove 1/3 cup of the sauce from the pan and mix with the arrowroot powder until dissolved. Add mixture back into the saucepan and mix to combine.

5. Simmer for 5 - 10 minutes.

6. Add the lemon juice. Top with cilantro if desired, and serve on top of cauliflower rice, quinoa, rice, or whatever base you desire.

Notes

• For a lower carb option, omit the arrowroot powder (the recipe won't be as creamy)

Recipe and photo credit: https://www.laushealthylife.com/healthy-whole-30-butter-chicken/