Indian Butter Chicken- Murgh Makani – (No cream)
A delicious, fragrant and aromatic Indian butter chicken recipe without cream but not without flavour.
Servings Prep Time
6 people Marinating time overnight (12 hours)
Cook Time
45 minutes – 1 hour
Servings Prep Time
6 people Marinating time overnight (12 hours)
Cook Time
45 minutes – 1 hour
Ingredients
For the marinade:
  • 6 Free range chicken breasts, chopped up
  • 1 cup (245g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 1/2 teaspoon (plus extra for ginger paste) Sea salt
  • 2 tablespoons Garam Masala**Make sure there is nothing illegal added
  • 1/2 teaspoon Red chilli powder/Cayenne pepper
  • 1 tablespoon Ground tumeric
  • 2 Garlic cloves, minced
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Freshly squeezed lemon juice
For the curry sauce:
  • 1 cup (125g) Raw cashews, soaked overnight
  • 4 tablespoons Butter
  • 3 tablespoon Extra virgin olive oil
  • 2 Onions, finely chopped
  • 3 Garlic cloves, minced
  • 1 x 400g can Chopped, tinned tomatoes**Make sure the brand you use is completely sugar-free.
  • Juice of 2 limes
  • 6 tablespoons Raw honey
  • 1/2 teaspoon Sea salt
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Garam Masala**Make sure there is nothing illegal added
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Paprika
  • To garnish Fresh coriander
Instructions
The day before:
  1. Make a paste with the ginger by grinding in a pestle and mortar with a pinch of salt.
  2. Add all the ingredients for the marinade except the chicken together in a bowl and mix well.
  3. Add the chicken pieces and coat well. Pour the chicken and the marinade into a large ziploc bag and place into a large bowl in the fridge overnight.
  4. Place the cashews in a bowl covered in water and leave to soak overnight.
The next day:
  1. Melt the butter and oil in a deep frying pan on a medium-low heat. Add the onions and cook for a few minutes until they become soft and translucent.
  2. As for the marinade, make a ginger paste with the ginger in a pestle and mortar by grinding with a little salt. Add the ginger paste and garlic to the onions.
  3. Next, add the chicken with its marinade along with the tinned tomatoes.
  4. Sauté until the sauce reduces significantly-at least 15 minutes. Season with sea salt.
  5. Meanwhile, drain the cashews and add them to a blender with the cinnamon, paprika and garam masala. Blend until you reach a cream consistency.
  6. Stir the cashew paste through the chicken and sauce. Add the honey and lime juice and mix well. Continue to simmer for a further 20-30 minutes stirring often so that it does not burn. I highly recommended checking the chicken with a meat thermometer to make sure it is fully cooked.
  7. Taste the sauce for balance and season again if desired. Serve with cauliflower rice and garnish with fresh coriander.