Dairy Free Butter Chicken
A delightful twist on classic Indian butter chicken, made creamy with coconut milk for a rich, dairy-free option.
Ingredients
Marinade
- 1/2 cup full fat coconut milk, coconut cream or coconut yoghurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger, minced
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
Main Ingredients
- 2 pounds boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
- 4 tablespoons coconut oil, divided
- 1 onion finely diced
- 5 cloves garlic, minced
- 4 teaspoons freshly grated ginger
- 1 chili stemmed, seeded and minced
- 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
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek or kasoori methi
- 1 cup full fat coconut milk or coconut cream (from a can)
Instructions
Preparation
- In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, garlic, and spices until well combined.
- Introduce the chicken pieces into the marinade, ensuring they are completely coated. Allow the chicken to marinate for at least 30 minutes, or overnight for richer flavors.
Cooking
- Heat a large pot or skillet over medium-high heat and add 2 tablespoons of coconut oil.
- Add the chicken pieces in batches, cooking for about three minutes on each side until golden brown. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining coconut oil and finely diced onions. Sauté for 5-7 minutes until translucent.
- Stir in minced garlic, ginger, and chili pepper; cook for about a minute until fragrant.
- Lower the heat to medium-low, add tomato paste, garam masala, ground coriander, cumin, and black pepper. Stir for 2-3 seconds to combine.
- Add water, sugar, and salt; bring to a gentle simmer and simmer for at least 15 minutes.
- Blend the sauce until smooth and return it to the pot.
- Stir in the remaining coconut milk or cream, add the browned chicken back, and simmer for an additional 10 minutes.
- Sprinkle in dried fenugreek before serving.
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Notes
For best results, marinate overnight and use full-fat coconut options. This dish can be customized with veggies or alternative proteins and pairs well with rice or naan.