Dairy-Free Butter Chicken Recipe

Introducing our new go-to warming recipe this Autumn, a hearty and delicious dairy free Butter Chicken by our foodie pal, Maddy from @mamanutritionist

A perfect option to make in batches as meal prep for the week and tastes just as good (or better) than from your favourite takeout. Plus, it comes together in one pan - making cleanup an easy, no-fuss process. 

Serve it up over a steaming bowl of rice, a side of warm naan or make it even better with a delicious note from Maddy: 

"The recipe is easily made dairy free by utilising coconut oil, instead of ghee and skipping out on the optional yoghurt to serve.

The dish is beautiful as is, but the addition of vegetables such as pumpkin, eggplant, zucchini or sweet potato will work well."

Dairy Free Butter Chicken Recipe

Maddy from @mamanutritionist

Rated 4.0 stars by 8 users

Introducing our new go-to warming recipe this Autumn, a hearty and delicious dairy free Butter Chicken by our foodie pal, Maddy from @mamanutritionist

A perfect option to make in batches as meal prep for the week and tastes just as good (or better) than from your favourite takeout. Plus, it comes together in one pan - making cleanup an easy, no-fuss process. 

Serve it up over a steaming bowl of rice, a side of warm naan or make it even better with a delicious note from Maddy: 

"The recipe is easily made dairy free by utilising coconut oil, instead of ghee and skipping out on the optional yoghurt to serve.

The dish is beautiful as is, but the addition of vegetables such as pumpkin, eggplant, zucchini or sweet potato will work well."

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Ingredients

• 2 tbs coconut oil (or ghee)
• 1 white onion, diced
• 4 cloves of garlic, minced 
• 2 tsp garam masala 
• 1 tsp ground turmeric 
• 1 tsp ground coriander 
• 1 tsp ground cardamom 
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp smoked paprika
• 1 tsp salt 
• 2 tbs lemon juice
• 750g of chicken thighs, cubed
• 400ml can of coconut milk 
• 1/4 cup tomato passata
• Bunch of coriander, to serve
• Cooked rice, to serve
• Plain yoghurt (optional), to serve

Directions

1. Heat the coconut oil (or ghee) over medium heat in the Crumble Shallow Casserole. Add the onion and sauté until translucent.

2. Adjust the heat to low and add the spices and minced garlic.

3. Add the tomato passata and cook for 1–2 minutes, then stir through the coconut milk, lemon juice and salt.

4. Bring the sauce to a simmer on medium heat and add in the chicken. Put the lid on the shallow casserole and let cook for 20–25 minutes until the sauce has thickened, and the chicken is cooked through, stirring occasionally.

5. Serve the nourishing butter chicken with warm rice and top with coriander.