This dairy free Butter Chicken is just as good, if not better than any butter chicken recipe you may have tried. It is delicious.
I actually think that garam masala, which is a combination of spices, is the key to it’s depth of flavour.
And don’t worry if you are not a fan of coconut milk…you won’t taste it at all.
I originally came across the recipe from My Heart Beets. She has lots of great recipes on her site. But I quickly realized that there were a few steps that you could cut out in order to make this recipe come together quickly and still result in tender chicken that is full of flavour and a creamy….creamy…sauce.
I like to pair it with Roasted Broccoli, Cauliflower Rice or white rice. And feel free to throw in a few more veggies (if you do, let me know in the comments section what you added)
Dairy Free Butter Chicken
- 2 pounds chicken thighs or breasts (boneless and skinless), cut into bite-sized pieces
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Tandoori spice mix
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons coconut oil or butter
- 1 onion, chopped
- 1-inch knob ginger, minced
- 5 garlic cloves, minced
- 1 green bell pepper, chopped in large pieces
- 1 jar organic tomato basil sauce
- 1 can organic coconut milk, full fat
- 1 teaspoon Garam Masala
- 1/4 teaspoon cayenne
- 1 teaspoon coriander powder
- salt and pepper to taste
- Cilantro, garnish
- 1 head cauliflower (optional for cauliflower rice)
- 1 bag frozen broccoli roasted, (optional, to serve with butter chicken)
- Place chicken in a bowl and toss with olive oil, lemon juice and Tandoori seasoning.
- Bake at 400ºF for 15 minutes or until chicken is cooked to 155ºF for breasts and 165ºF for thighs.
- Add oil to a pan on medium heat. Once it melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes).
- Add ginger and garlic and saute for a few more minutes.
- Add spices and let them bloom for a minute.
- Add green pepper and tomato sauce. Let everything simmer for 12-15 minutes.
- Add 1 can of coconut milk, mix well. Let it simmer for another few minutes.
- Garnish with cilantro and serve over roasted broccoli or rice.
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