Dairy-Free Butter Chicken

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Chicken Marinade:

½ cup full-fat coconut milk, coconut cream, or coconut yogurt

1 tbsp fresh lemon juice

1 tbsp minced ginger

1½ tbsp minced garlic

2 tsp garam masala

½ tsp black pepper

1 tsp turmeric

½ tsp salt

2 lbs boneless, skinless chicken (breasts or thighs), cut bite-sized

Butter Chicken Sauce:

4 tbsp coconut oil, divided

1 onion, finely diced

5 garlic cloves, minced

4 tsp freshly grated ginger

1 mild chili (e.g., jalapeño), minced

1 tbsp garam masala

1 tsp ground coriander

½ tsp ground cumin

½ tsp black pepper

1½ cups water

½ cup tomato paste

1 tbsp sugar

1 tsp salt

½ tsp dried fenugreek (optional)

1 cup full-fat coconut milk or cream

Marinate the Chicken:
Mix all marinade ingredients in a bowl. Add chicken and coat well. Marinate for 30 minutes to overnight.

Sear Chicken:
Heat 2 tbsp coconut oil in a large skillet. Sear chicken in batches for 3 mins each side. Remove and set aside.

Build the Sauce:
Add remaining oil to the pan. Sauté onions until soft (5–7 mins). Stir in garlic, ginger, and chili for 1 min.

Spice It Up:
Reduce heat. Add tomato paste, garam masala, coriander, cumin, and pepper. Cook 2–3 mins, adding water if dry.

Simmer:
Stir in water, salt, and sugar. Simmer 15 mins until thick and deep in color.

Blend Sauce:
Use an immersion or regular blender to purée sauce until smooth, then return to pan.

Finish:
Stir in coconut milk/cream and add chicken back to the sauce. Simmer 10 mins. Add fenugreek if using.

Serve:
Top with fresh cilantro. Pair with rice or cauliflower rice for a perfect meal.

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

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