• Prep Time: 30- minutes
  • Cooking Time: 40-minutes
  • Serves: 4-servings

Dairy-free Butter Chicken

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Peppers, Tomatoes, Chicken

 Ingredients List

  • Tandoori Marinade:
  • ¼ cup lite coconut milk
  • Juice from ½ lemon
  • 2 teaspoons minced garlic
  • 2 teaspoons grated fresh ginger root
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • â…› teaspoon ground cloves
  • â…› teaspoon fresh-ground black pepper
  • Pinch sea salt
  • Pinch ground cardamom
  • Butter Chicken Gravy:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 2 teaspoons minced garlic
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 bay leaf
  • 28 oz. canned diced tomatoes
  • 1 gluten-free chicken bouillon cube + 1 cup warm water
  • ¼ cup lite coconut milk
  • Juice from ¼ lemon
  • 1 tablespoon coconut sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon ground cashews or almond flour

 Directions

1. Place cubed chicken in a glass container. Set aside.

2. Combine marinade in a small bowl. Stir to combine and pour over top of the chicken. Mix with a spoon, seal with a lid, and marinate in the fridge for 8-24 hours. The longer you marinade the better but do not exceed 48 hours.

3. The next day, preheat oven to 375F and line a baking sheet with parchment paper or a silicon baking mat. Place marinated chicken on sheet, spreading out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170F. Remove from the oven and allow to sit.

4. Meanwhile, prepare butter chicken gravy by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown.

5. Add ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute.

6. Add diced tomatoes, chicken bouillon cube, water, coconut milk, lemon juice, coconut sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

7. Add cooked chicken, cilantro and almond flour (to thicken), remove bay leaf, and serve.

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