Tomato-Free Butter Chicken
Swapping tomatoes for roasted red pepper makes this Indian inspired favorite tomato-allergy friendly. without compromising its addicting flavors.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
Calories
725/serving
Nutrition Per Serving
Ingredients
- 0.5 cup plain yoghurt
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala
- 0.5 tsp chilli powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp ginger
- 2 clove garlic
- 1.5 lb chicken thigh fillets
- 2 tbsp ghee or butter
- 1 cup roasted red peppers
- 1 cup heavy cream
- 1 tbsp sugar
- 1.25 tsp salt
- 1 basmati rice
- 1 coriander/cilantro
Optional blitz
For an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
Marinade
Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
Cook chicken
Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.
Cook chicken
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.
Add the blended roasted red peppers, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.
Garnish and serve
Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
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