SCD Easy Butter Chicken

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This butter chicken is one of my favorite recipes. It takes a little time, but it’s very easy to make. If you love warm spices like cumin and coriander, you will love this recipe. The buttery sauce adds rich flavor without being heavy.

Do you have to use ghee to make Butter Chicken?

You can use regular butter in place of the ghee. Ghee has a deeper flavor than butter and I prefer it, but regular butter will work nicely for it. Ghee has the milk solids removed, which brings out more flavor. It is less creamy than regular butter. The bottom line is, use ghee for the best flavor, but if you don’t have any, this dish is still delicious with butter.

Can I Substitute The Yogurt in the Marinade?

Yes, you could also use coconut milk for the marinade in this recipe. Substitute for the same amount.

Can I Use Bone-in Chicken With Skin For This Recipe?

Yes, drumsticks are great for this recipe. You could also use a fryer chicken that has been cut up into pieces. Bone-in chicken with skin can be marinated for much longer than boneless chicken. It can be marinated for several hours or overnight. Bone-in chicken takes a little longer to cook. Be sure the internal temperature has reach 165°F.

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Course: Main Course

Cuisine: Indian, SCD

Keyword: gluten free, grain-free pasta, scd recipe, specific carbohydrate diet

Prep Time: 20

Cook Time: 30

Marinating time: 1

Total Time: 1 50

Servings: servings

Author: Sherry Lipp

Ingredients

¾ cup plain yogurt
2 tsp lime juice
1 tso ground turmeric
1 tbsp salt
1 tsp black pepper
1½ lbs chicken tenders or boneless skinless chicken breasts or thighs
4 tbsp ghee or butter
3 cloves garlic – minced
½ tsp crushed red pepper flakes
1 tsp ground coriander
1 tsp ground cumin
1 cup water

US Customary – Metric

Instructions

Whisk together yogurt, lime juice, salt and pepper
Add chicken to mixture so it is completely covered
Marinate at least one hour
Add two tablespoons of the ghee to a pan
Add the garlic, red pepper flakes, coriander, and cumin
Heat over medium heat until the ghee is melted and mixture starts to brown a little bit
Melt the rest of the ghee into the mixture
Add the chicken (brush off excess marinade) and cook for five to six minutes on each side
Add one cup of water
Simmer for 10 – 15 minutes until half of the liquid had reduced
Serve over riced cauliflower, lentils, spaghetti squash or on its own

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.