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Dairy Free Butter Chicken

  • Author: Chef Mia

Description

Rich, creamy and extra saucy this Dairy Free Butter Chicken is a must make! Coconut milk replace the heavy cream and yoghurt make for a more allergy friendly dish thats just as delicious and satisfying as the original. | Paleo + Whole30 Friendly

Ingredients

Scale
  • ½ cup full fat coconut milk, coconut cream or coconut yoghurt (114g) -see notes*
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tbsp ginger, minced
  • 1 ½ tbsp minced garlic
  • 2 tsp garam masala
  • ½ tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • 2 lbs boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces (900g)
  • 4 tbsp coconut oil, divided (60g)
  • 1 onion, finely diced
  • 5 garlic cloves, minced
  • 4 tsp freshly grated ginger
  • 1 chili, stemmed, seeded and minced (see notes for type)
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 1 ½ cups water (360ml)
  • ½ cup tomato paste (64g)
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp dried fenugreek or kasoori methi (see notes)
  • 1 cup unsweetened full fat coconut milk or coconut cream from a can (228g)

Instructions

  1. In a large mixing bowl: mix together the marinade ingredients: coconut milk, lemon juices, garlic, ginger and spices until combined.
  2. Add the chicken pieces to the marinade and mix until fully coated in the marinade. Set aside and let marinate and least 30 minutes. This can also be done 24 hours in advance.
  3. In a large pot or skillet, add 2 tablespoons of coconut oil and warm over a medium-high heat. When the oil is hot enough (it sizzles if you flick a few drops of water on it) begin adding the chicken pieces to the pot/skillet. Do this is 2-3 batches so you don't over crowd the pan. Cook the chicken pieces about 3 minutes on each side to brown, then remove from the pot and set aside for the time. The chicken will finish cooking in the sauce in a later step.
  4. Add the remaining oil to the same pot along with the onions. Cook about 5-7 minutes over a medium until the onions start to turn translucent. Add the garlic, ginger and chili pepper. Cook for about 1 minute until fragrant.
  5. Turn the heat down to a medium-low. Add the tomato paste, garam masala, ground coriander, cumin, black pepper. Cook about 2-3 seconds, stirring the whole time. If the pan/pot looks too dry at any point, add 1-2 tablespoons of water.
  6. Stir in the water, sugar and salt. Let simmer over a medium heat for at least 15 minutes until the sauce thickens and deepens into a reddish-brown color.
  7. Remove the pot/pan from the heat. In a blender or food process: Transfer the sauce to a blender or food processor. Make sure not to fill up your blending container more than halfway full. Do this in batches if needed. Blend the sauce until smooth then pour it back into the pot/pan. With an immersion blender: Pour the sauce into a medium-sized heat safe bowl and blend with a handheld blender until smooth. Once smooth, pour it back into the original pan.
  8. Stir in the remaining coconut milk/cream until combined then add the chicken pieces to the sauce. Mix and let simmer over a medium-low heat a final 10 minutes. Stir in the dried fenugreek or kasoori methi if using.
  9. Serve topped with fresh cilantro along with a side of rice/cauliflower rice and enjoy.
  10. Keep leftovers stored in an airtight container in the fridge up to five days.

Find it online: https://exorecipes.com/dairy-free-butter-chicken-recipe/