Dairy-Free Butter Chicken

Indian food entices me with it’s deep and complex flavours! The ancient Ayurvedic tradition infuses Indian cuisine with wisdom and spices with both nutritional and medicinal value.

Butter chicken is a favourite when going out for Indian food, but it is not an option for those of us who are dairy free. With this dish I am making an attempt at making a version for the home cook where I have replaced the cream with cashew cream. This recipe is inspired by Anupy Singla’s Murgh Makhani in her excellent authentic Indian cookbook “Indian for Everyone”, and by Rachana’s Kitchen Murgh Makhani. I have adapted and made my own version aiming for a dish that is easy to make and packed with flavour, while keep with my goal to be dairy free and use healthy fats.

There is no way denying that making this dairy-free butter chicken involves a few steps, but the reward with be well worth it. This Butter Chicken is a great dish for dinner parties and batch cooking. You can also make the sauce alone, freeze it, and then make the chicken when ready to use.

Be sure to read the recipe in its entirety so you understand all the steps. You can make your own spice mixes or buy pre-made, just make sure they are gluten-free. In this recipe I am using Garam Masala and Tandoori Masala.

Dairy-Free Butter Chicken

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★★★★★

5 from 1 reviews

• Author: Annika Ek
• Total Time: 2.5 hours
• Yield: serves 6 1x

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Description

There is no way denying that making this dairy-free butter chicken involves a few steps, but the reward with be well worth it. This Butter Chicken is a great dish for dinner parties and batch cooking. You can also make the sauce alone, freeze it, and then make the chicken when ready to use.

Be sure to read the recipe in its entirety so you understand all the steps. You can make your own spice mixes or buy pre-made, just make sure they are gluten-free. In this recipe I am using Garam Masala and Tandoori Masala.

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Ingredients

Scale 1x2x3x

MARINADE:

• 1/4 cup Ginger Garlic Paste
• 4 tbsp coconut yogurt (or dairy yogurt if tolerating)
• 1 tbsp Tandoori Masala, make your own or buy ready-made just make sure it’s gluten free
• 2 tsp dried mango powder (amchur)
• 1 tsp ground black pepper
• 2 tsp salt
• 1 tbsp dried fenugreek leaves
• 2 tbsp lemon juice
• 2 lbs boneless, skinless chicken thighs

SAUCE:

• 4 tbsp avocado oil
• 2 3 inch cinnamon sticks
• 4 black cardamom pods
• 4 green cardamom pods
• 1 tsp fenugreek seeds
• 1 yellow onion
• 1/4 cup Garlic Ginger Paste
• 1 24 oz | 680 ml strained tomatoes plus
• 1 cup filtered water
• 1 tbsp Garam Masala
• 2 tsp salt
• 1 tbsp fenugreek leaves
• 1 cup Cashew Cream

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Instructions

• MARINADE:
  1. Cut chicken into 1” | 2.5 cm cubes and place in medium size bowl.
  2. In a small bowl combine ginger garlic puree, yogurt, Tandoori Masala, mango (amchur) powder, black pepper, salt, dried fenugreek leaves and lemon juice. Stir until well combined.
  3. Add marinade to bowl with chicken cubes and stir well until all pieces are coated. Cover with a plate and place in fridge for 2-4 hours, overnight, or at least 30 minutes.
  4. Make the sauce while the chicken is marinating.
• SAUCE:
  1. In a thick bottomed large pot or dutch oven, 6 qt | 6 L, heat avocado oil on medium heat until hot but not smoking. Add cinnamon sticks, cardamon pods and fenugreek seeds. Cook for 40 seconds until fragrant while stirring. Don’t overcook or fenugreek seeds will go bitter.
  2. Finely chop onion and cook on medium/high for 4 minutes, stirring occasionally. Add ginger garlic paste and cook for 2 minutes, continue to stir.
  3. Add strained tomatoes and water (rinse out the tomato sauce bottle with the water), bring to a boil. Reduce heat and cover, let simmer, stirring every few minutes for 25 – 30 minutes. Cook until a ring of oil forms on the sides of the pot indicating that the ingredients have cooked together.
  4. Add garam masala, salt and fenugreek leaves and stir to incorporate. Simmer for another 15 minutes covered, stirring every few minutes. Remove from heat and lift out the whole spices (2 cinnamon sticks and 4 black cardamom pods).
  5. With an immersion blender or in a food processor, blend the sauce until smooth. Stir in cashew cream. Save a couple of table spoons for garnish. Turn off heat and set aside.
• COOKING THE CHICKEN:
  1. In a wok or large thick bottomed pan, on medium/high heat add 1 tbsp avocado oil. Add half the chicken and cook, turning once for approx. 8 minutes until cooked through. Place chicken pieces on a plate and set aside. Heat last tbsp of avocado oil, cook remaining chicken as before.
• COMBINE CHICKEN AND SAUCE:
  1. Add chicken to the sauce, stir gently to combine. Heat on medium/high until heated through.
  2. Serve straight from the pot, or transfer to a serving dish. Garnish with coarsely chopped fresh cilantro, dried fenugreek leaves and a drizzle of reserved cashew cream.

Notes

1. Optional: If you tolerate Ghee (clarified butter), it can be used in place of, or in combination with avocado oil.
2. Serve with Spiced Basmati Rice.

• Prep Time: 1 hour
• Cook Time: 1.5 hours
• Category: dinner
• Method: stovetop
• Cuisine: Indian

Keywords: dairy-free butter chicken recipe, healthy butter chicken recipe