Ingredients
Marinade
- ½ cup full fat coconut milk, coconut cream or coconut yoghurt (114g)
- 1 tbsp fresh lemon juice (15 ml)
- 1 ½ tbsp minced garlic
- 1 tbsp ginger, minced
- 2 tsp garam masala
- ½ tsp black pepper
- 1 tsp turmeric
- ½ tsp salt
- 2 lbs boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces (900g)
Butter Chicken Sauce
- 4 tbsp coconut oil, divided (60g)
- 1 onion, finely diced
- 5 garlic cloves, minced
- 4 tsp freshly grated ginger
- 1 chili, stemmed, seeded and minced (such as a mild red chili or serrano for moderate heat)
- 1 tbsp garam masala
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 ½ cups water (360ml)
- ½ cup tomato paste (64g)
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp dried fenugreek or kasoori methi
- 1 cup unsweetened full fat coconut milk or coconut cream from a can (228g)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the full fat coconut milk, fresh lemon juice, minced garlic, minced ginger, garam masala, black pepper, turmeric, and salt. Mix these ingredients thoroughly to create a fragrant marinade.
- Marinate the Chicken: Add the bite-sized chicken pieces into the marinade, ensuring each piece is fully coated. Set aside to marinate for at least 30 minutes, or for deeper flavor, cover and refrigerate for up to 24 hours.
- Brown the Chicken: Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. When the oil shimmers, add chicken pieces in 2-3 batches to avoid overcrowding. Cook each piece about 3 minutes per side until browned. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Add the remaining 2 tablespoons of coconut oil to the same pot. Add the finely diced onion and cook over medium heat for 5-7 minutes until translucent. Stir in the minced garlic, freshly grated ginger, and minced chili pepper, cooking for about 1 minute until fragrant.
- Add Spices and Tomato Paste: Reduce heat to medium-low. Stir in tomato paste, garam masala, ground coriander, ground cumin, and black pepper. Cook for 2-3 seconds while stirring continuously. Add 1-2 tablespoons of water if the mixture appears too dry.
- Simmer the Sauce: Pour in the water, then add sugar and salt. Let the sauce simmer over medium heat for at least 15 minutes until it thickens and deepens into a rich reddish-brown color.
- Blend the Sauce: Remove the pot from heat. Transfer the sauce to a blender or food processor in batches, filling no more than halfway to avoid spills. Blend until smooth. Alternatively, use an immersion blender in a heat-safe bowl to achieve a smooth texture. Return the blended sauce to the pot.
- Add Coconut Milk and Combine: Stir in the remaining cup of coconut milk or coconut cream until fully incorporated. Add the browned chicken pieces to the sauce and mix well.
- Final Simmer: Let the chicken simmer in the sauce over medium-low heat for a final 10 minutes until cooked through and tender. Stir in the dried fenugreek or kasoori methi for added flavor if using.
- Serve: Garnish with fresh cilantro and serve hot alongside rice or cauliflower rice. Enjoy your dairy-free butter chicken immediately or store leftovers in an airtight container in the fridge for up to five days.
Notes
- Use full-fat coconut milk or cream for a richer, creamier sauce that mimics the traditional butter chicken texture.
- The chili used can be adjusted based on desired heat level; mild red chilies or serrano peppers are suitable choices.
- Marinating the chicken overnight enhances flavor absorption but is optional if short on time.
- Dried fenugreek or kasoori methi adds an authentic flavor; if unavailable, it can be omitted but is highly recommended.
- Leftovers keep well refrigerated for up to five days and can be reheated gently over low heat to prevent coconut milk from curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
