Description
This dairy-free butter chicken is a flavorful and creamy take on the classic Indian favorite, using coconut milk and cashews for a luscious sauce. Tender chunks of chicken are simmered in a blend of warming spices and aromatic vegetables, making it a quick, healthy, and satisfying meal for any occasion—a perfect comfort food dish that’s both gluten free and dairy free.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 1 pound boneless skinless chicken breast or thighs, cut into bite size chunks
- 1 medium zucchini, finely diced
- 1 medium carrot, finely diced
Butter Chicken Sauce
- 1 tablespoon minced ginger root or 1 teaspoon ground ginger
- 2 teaspoons yellow curry powder
- 1 tablespoon red Thai curry paste
- 2 tablespoons garam masala spice
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 1 heaping tablespoon coconut palm sugar (or cane sugar)
- 1/4 teaspoon salt
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can light coconut milk
- 1/2 cup raw cashews
Instructions
- Blend the Sauce: In a blender, add all the butter chicken sauce ingredients: ginger, curry powder, red Thai curry paste, garam masala, turmeric, cayenne pepper, apple cider vinegar, coconut palm sugar, salt, tomato paste, coconut milk, and raw cashews. Blend until completely smooth. This may take a couple of minutes, especially if you do not have a high-speed blender.
- Sauté Aromatics: Heat a large, deep pan or skillet over medium-high heat. Add the olive oil, minced garlic, and diced onion. Sauté for about 2 minutes until the onions begin to soften and become translucent, stirring frequently to prevent burning.
- Cook Chicken and Vegetables: Add the chicken pieces, diced zucchini, and diced carrot to the pan. Cook, stirring often, for 8-10 minutes, until the chicken is starting to brown and the vegetables are beginning to soften.
- Add Sauce and Simmer: Pour the blended sauce into the pan with the chicken and vegetables. Reduce the heat to low-medium. Bring everything to a gentle simmer, stirring often. Partially cover the pan with a lid (on an angle), and let the butter chicken simmer for another 5 minutes or so, until the chicken is fully cooked through and the flavors have melded together.
- Serve: Serve the dairy-free butter chicken hot over cooked basmati rice, cauliflower rice, naan, pita, potatoes, or your preferred accompaniment. Garnish with fresh herbs if desired.
Notes
- For extra creaminess, soak the cashews in hot water for 20 minutes before blending if you do not have a high-speed blender.
- Swap chicken for tofu or chickpeas for a vegan version.
- Adjust the amount of cayenne pepper for less or more heat as desired.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Leftovers reheat well and can be enjoyed for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg
