In a bowl, combine all ingredients for the butter chicken marinade. Make sure all your chicken breast cubes are thoroughly covered. Place on a baking tray and bake for 10-12 minutes or until your chicken is not pink in the middle anymore.
Butter chicken sauce
Heat up your coconut oil in a pot on medium heat and add your minced onion and ginger. Cook for 3-4 minutes and add your coconut cream cream. Add the rest of your spices : cardamom powder, garam masala, ground turmeric, paprika and salt.
Lower the heat and let simmer for 12 minutes or until the sauce thickens. Add your cooked chicken and fresh coriander to the sauce and stir. Cook for another 5 minutes, remove from the heat, cover and set aside.
In a bowl, add coconut flour, salt, psyllium husk and baking powder. Add your egg white & warm water and mix by hand until your are able to form a dough. Cut your dough into 6 equal pieces.
Heat up a non-stick pan on medium-high heat. Take one dough ball and place between two parchemin paper sheets and using a rollin pin, roll out your dough until it's 1/4" in thickness.
Warm up a non stick pan and cook your flatbread for 3 minutes on one side and flip, then cook for another 3 minutes on the other side. Repeat until all your bread is cooked and ready to enjoy.
Serve and enjoy.
These nutritional facts are for 1 serving of butter chicken and one flatbread.