Indian Butter Chicken
Enjoy a rich and creamy Dairy-Free Indian Butter Chicken recipe. Perfect for four, this dish combines spices and coconut for a delightful culinary experience
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Ingredients
For the Graham Marsala Spice Mix: (You will not need all of this spice mix for the recipe below)
1 ½ tsp. cumin, ground
¾ tsp. coriander, ground
¾ tsp. cardamom, ground
¾ tsp. black pepper, ground
½ tsp. cinnamon, ground
¼ tsp. cloves, ground
¼ tsp. nutmeg, ground
For the Chicken Marinade:
½ cup full fat coconut milk, no thickerns
1 Tbsp. lemon juice, fresh
1 Tbsp. ginger, fresh & minced
1 Tbsp. minced garlic
2 tsp. garam masala
½ tsp. black pepper
1 tsp.turmeric
½ tsp. salt
2 lbs. boneless, skinless chicken breasts, cubed
For the Sauce:
4 Tbsp, coconut oil, divided
1 ½ cups onion, diced
6 garlic cloves, minced
1 TBSP freshly grated ginger
½ tsp. chili powder
1 ½ tsp.-1 Tbsp. garam masala (depending on preference-see above)
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. black pepper
8 oz. crushed or pureed tomatoes, no added sugar
1 TBSP. honey
1 tsp. salt
1 cup full fat coconut cream, no thickeners
For the Graham Marsala Spice Mix: (You will not need all of this spice mix for the recipe below)
1 ½ tsp (7.5 ml) cumin, ground
¾ tsp (3.75 ml) coriander, ground
¾ tsp. 3.75 ml) cardamom, ground
¾ tsp.3.75 ml) black pepper, ground
½ tsp (2.5 ml) cinnamon, ground
¼ tsp (1.25ml )cloves, ground
¼ tsp (1.25ml ) nutmeg, ground
For the Chicken Marinade:
120 ml full fat coconut milk, no thickerns
1 TBSP (15 ml) lemon juice, fresh
1 TBSP (15 ml) ginger, fresh & minced
1 TBSP (15 ml) minced garlic
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) black pepper
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) salt
900 gram boneless, skinless chicken breasts, cubed
For the Sauce:
4 TBSP (60 ml) coconut oil, divided
225 gram onion, diced
6 garlic cloves, minced
1 TBSP (15 ml) freshly grated ginger
½ tsp (2.5 ml) chili powder
1 ½ tsp.-1 TBSP (7.5 - 15 ml ) garam masala (depending on preference-see above)
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) black pepper
225 gram crushed or pureed tomatoes, no added sugar
1 TBSP. honey
1 tsp (2.5 ml) salt
240 ml full fat coconut cream, no thickeners
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Instructions
- Gather and prep ingredients.
- Begin by combining all ingredients for the graham marsala spice mix in a small bowl, set aside.
- In a large bowl add all ingredients for chicken marinade except for the chicken. Stir to combine.
- Cube chicken and add it to the marinade. Stir this around to evenly marinate the chicken. Cover with plastic wrap and refrigerate for at least 30 minutes. You can marinate this for up to 24 hours.
- After time has elapsed, heat a large skillet over medium-high heat. Add in half of coconut oil and allow to melt.
- Sear chicken on all slides 3-5 minutes aside. You may need to do this in batches so you don’t overcrowd the chicken.
- Once all sides are seared, remove from the pan and set aside. Return the pan to medium-high heat and add in remaining coconut oil.
- Add in onions and saute until translucent 5-7 minutes.
- Add in fresh ginger and garlic. Stir until fragrant.
- Next, add all spices, crushed or pureed tomatoes, honey, and salt. Stir together, and turn down to medium-low heat. Simmer, stirring occasionally for 10 minutes. Turn off heat and carefully pour sauce into a high-speed blender. Blend until smooth, 4-8 seconds. You could also use an immersion blender. Once smooth, pour back into your pan.
- Add in coconut cream and seared chicken. Bring to a simmer for about 10 minutes or until the chicken has reached 165°F (73.9°C).
- Turn off heat and garnish with cilantro. Serve immediately and enjoy!
- I like to serve this butter chicken over cauliflower rice for a complete meal.(see related recipes)
Nutritional Info
Storage
Notes
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