Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
This dairy free butter chicken is an allergy-friendly twist on the classic Indian dish, made with tender chicken simmered in a creamy, spice-infused sauce. While it may not be completely traditional murgh makhani, my easy stovetop method makes it perfect for an easy weeknight dinner.
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- 2 tablespoons dairy free butter
- 2 pounds boneless, skinless chicken thighs and/or breast (cut into bite-sized pieces)
- 1 small onion (diced (about 1 cup))
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground fenugreek
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 cup full-fat canned coconut milk (figure out during testing)
- 1 15-ounce can tomato puree
- 1 teaspoon coarse salt
- Chopped fresh cilantro (for garnish, optional)
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Sear the chicken. Liberally season chicken with salt & pepper. Then heat a large skillet or Dutch oven to medium-high. Add dairy free butter and allow it to melt. Next, sear the chicken, turning once to brown both sides.
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Make the sauce. Reduce heat to medium and add the onion, garlic and ginger. Sauté the onion until soft and translucent, about 5 minutes. Stir in the garam masala, cumin, paprika, turmeric, and cayenne pepper (if using). Stir for 30 seconds to coat the onion and toast the spices.
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Simmer the chicken. Return the chicken to the pan and pour in the coconut milk and tomato puree, stirring well to combine. Bring the sauce to a gentle simmer. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and the flavors meld together.
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Finish and Serve. Adjust seasonings with salt & pepper, if needed. Garnish with fresh cilantro and serve over basmati rice or with dairy free naan bread.
Calories: 361kcal Carbohydrates: 34g Protein: 31g Fat: 14g Trans Fat: 0.03g Cholesterol: 73mg Sodium: 547mg Fiber: 7g Sugar: 17g Vitamin C: 39mg
