I love butter chicken also known as chicken makhani, for three reasons. It is Indian food. It is rich, spicy and creamy and it has sweet memories of Mauritius and of Craig cooking his first dish as a child. When I realized I may want to eliminate dairy indefinitely I knew I was going to miss this as it is my favorite Indian dish. How was I going to overcome this challenge? I stood in the kitchen over the chicken and spices and tried an experiment. It came out as a roaring success. Here is the recipe for you to enjoy.
4 tbsp home made mayo (recipe follows)
8 oz salsa (recipe follows)
2 tbsp organic ghee
1/2 organic onion finely diced
1 tbsp organic curry powder
1 tbsp organic garam masala
1.5 pounds cage free organic boneless, skinless chicken thighs.
In the appropriate container for a stick blender, blend together mayo and salsa until smooth.
In a large skillet heat the ghee until just melted over medium low heat. Add the onion and spices and sauté until the onion is translucent and the spice fragrant. Remove from heat.
Preheat oven to convection bake 350 degrees F. Place chicken on parchment paper on a baking sheet and bake for twenty minutes. Remove from oven and let it cool.
Once cooled, slice into bite sized pieces and toss in with the ghee and spice mix.
Heat skillet with chicken again on medium low heat and stir mixture until chicken is well covered. Stir continuously for ten minutes or until chicken is cooked through. Remove from heat.
Mix salsa mayo mix in with the chicken. Place skillet in fridge for at least two hours up to six hours. This process will help the sauce thicken and the flavors develop
Just before serving, remove skillet from fridge and re-heat until heated through. Serve with cauliflower rice and your favorite mixed veg.
Cooking times may vary depending on oven and range strength.
1 cup extra light tasting olive oil
1 tsp yellow mustard (look for no garbage added)
1 tsp lemon juice
1/4 tsp salt
Place all ingredients in a stick blender appropriate container. Place stick blender over egg and lightly blend until the ingredients begin to emulsify. Move blender gently up and down until everything is completely emulsified.
(Makes approximately 16 tbsp or 8 oz)
2 organic tomatoes
1/4 organic onion
1/4 bunch organic cilantro
1 clove organic garlic
1 organic jalapeño
Organic liquid coconut oil
Salt to taste
Dice all ingredients finely. Pour coconut oil to cover the bottom of a skillet and heat over medium low heat. Add diced ingredients to skillet and sauté until it begins to boil. Add salt to taste.