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Dairy Free Butter Chicken

Dairy Free Butter Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp dairy free butter or coconut oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp chili powder
  • 1 tsp salt, plus more to taste
  • 1 tsp coconut sugar or brown sugar
  • 2 tbsp dried fenugreek leaves (kasuri methi)
  • Fresh cilantro, for serving

Method
 

  1. Heat 1 tbsp dairy free butter in a large skillet over medium-high, brown chicken in batches until golden, about 4 minutes per side, then set aside on a plate.
  2. Add the remaining 1 tbsp dairy free butter, lower heat to medium, and cook the onion 5 to 6 minutes until soft. Stir in garlic and ginger for 1 minute.
  3. Sprinkle in garam masala, cumin, paprika, turmeric, and chili powder, stir 30 seconds. Add tomato paste and cook 1 minute. Pour in crushed tomatoes and half the coconut milk, scrape up any bits.
  4. Stir in salt and sugar, return chicken and juices to the pan, bring to a gentle bubble, cover, and simmer on low for 10 to 12 minutes until chicken is cooked through.
  5. Crush fenugreek leaves over the pan, stir in, taste for salt, then serve in bowls topped with cilantro.

Notes

Shake the coconut milk can well before opening so the cream and liquid mix evenly. If your sauce thickens too much as it sits, add a splash of water when reheating to loosen it back up.