Gluten-Free Butter Chicken Curry

Indulge in the rich and creamy flavors of this gluten-free butter chicken curry. Made with tender marinated chicken in a creamy tomato and coconut sauce, this dish is a true Indian culinary delight without any gluten ingredients.

Ingredients:

• 1
• 5 lbs 680g boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1/4 cup almond flour
• 2 tablespoons ghee or clarified butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can 14 oz diced tomatoes
• 1/4 cup tomato paste
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder adjust to taste
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

Put yogurt and almond flour in a bowl and mix them together

Mix this together well, and then put the chicken pieces in it to marinate

Put it in the fridge for at least 30 minutes with the lid on

Put the ghee in a big pan and heat it over medium-low heat

Put in the chopped onion and cook it until it becomes clear

Chop up some garlic and ginger and add them to the pan

After two more minutes, the food should smell good

The tomato paste, paprika, turmeric, ground cumin, ground coriander, and chili powder should all be mixed in now

After 5 to 7 minutes of cooking, the mixture will get thicker and the oil will start to separate

Put the chicken that has been marinated and the yogurt mixture into the pan

Stir the chicken every so often for 10 to 12 minutes, or until it is fully cooked and soft

Add the coconut milk and let it cook for five more minutes

Make the salt taste right

Put fresh cilantro leaves on top of the hot Gluten-Free Butter Chicken Curry to serve

Have fun with your tasty gluten-free butter chicken curry