Dairy Free Butter Chicken
This cozy favorite brings rich, comforting flavor to the table. It is a satisfying choice for an easy family dinner.
Ingredients
For The Chicken
- 1 1/2 lb Boneless Skinless Chicken Thighs, Cut Into 1-Inch Pieces
- 1/2 cup Unsweetened Plain Dairy Free Yogurt
- 1 tbsp Lemon Juice
- 2 cloves Garlic, Grated
- 1 tsp Fresh Ginger, Grated
- 1 tsp Ground Garam Masala
- 1 tsp Paprika
- 1/2 tsp Ground Cumin
- 1 tsp Kosher Salt
For The Sauce
- 3 tbsp Dairy Free Butter
- 1 Yellow Onion, Finely Chopped
- 3 cloves Garlic, Minced
- 1 tbsp Fresh Ginger, Minced
- 2 tsp Ground Garam Masala
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1/4 tsp Cayenne Pepper
- 1 can Crushed Tomatoes, 28 Ounces
- 1 cup Full-Fat Coconut Milk
- 1 tsp Kosher Salt
- 2 tbsp Fresh Cilantro, Chopped
Instructions
- Combine the chicken, dairy free yogurt, lemon juice, garlic, ginger, garam masala, paprika, cumin, and salt in a bowl. Cover and refrigerate for at least 30 minutes or up to 12 hours.
- Melt the dairy free butter in a large deep skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until lightly browned. Transfer the chicken to a plate.
- Reduce the heat to medium and add the onion to the skillet. Cook for 6 to 8 minutes until soft and golden.
- Add the garlic, ginger, garam masala, cumin, turmeric, and cayenne. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Pour in the crushed tomatoes and salt. Simmer for 12 to 15 minutes until the sauce darkens slightly and thickens.
- Stir in the coconut milk and return the chicken and any juices to the skillet. Simmer gently for 8 to 10 minutes, until the chicken is cooked through and the sauce is silky.
- Taste and adjust the salt or cayenne. Garnish with cilantro and serve with basmati rice or warm dairy free naan.
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 12gProtein: 25gFat: 19g