Dairy Free Butter Chicken
A delicious take on the classic Indian dish, this Dairy Free Butter Chicken features tender chicken in a creamy coconut milk sauce, making it perfect for those seeking a dairy-free lifestyle.
Ingredients
For the marinade
- 1/2 cup full fat coconut milk, coconut cream, or coconut yogurt Choose based on preferred texture.
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger, minced Fresh ginger recommended.
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 pounds boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
For the sauce
- 4 tablespoons coconut oil, divided
- 1 onion finely diced
- 5 cloves garlic, minced
- 4 teaspoons freshly grated ginger
- 1 chili stemmed, seeded, and minced For heat; adjust according to spice preference.
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1 tablespoon sugar Balances acidity of the tomato.
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek or kasoori methi For finishing.
- 1 cup full fat coconut milk or coconut cream For the sauce.
Instructions
Preparation
- In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt.
- Add the chicken pieces to the bowl, ensuring they are well-coated in the marinade. Marinate for at least 30 minutes, or overnight for better flavor.
Cooking
- Heat a skillet over medium-high heat and add 2 tablespoons of coconut oil.
- Cook the marinated chicken pieces in batches for about three minutes on each side, or until golden brown. Remove from skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of coconut oil. Sauté the finely diced onions until translucent.
- Add the minced garlic, grated ginger, and minced chili pepper; sauté for a few minutes.
- Lower the heat and incorporate the tomato paste and the spices: garam masala, ground coriander, ground cumin, and black pepper.
- Stir in the water, sugar, and salt. Let the mixture simmer for about 15 minutes.
- Blend the sauce until smooth; pour it back into the pot and stir in the remaining coconut milk or coconut cream.
- Reintroduce the cooked chicken into the pot and simmer together for another 10 minutes.
- Just before serving, sprinkle in the dried fenugreek for added flavor.
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Notes
For best results, marinate chicken overnight. Use full-fat coconut milk for creaminess. Adjust spice levels as desired. Store leftovers in an airtight container for up to three days.