Side Pannel
Dairy-free Butter Chicken
- Prep Time: 30- minutes
- Cooking Time: 40-minutes
- Serves: 4-servings
Dairy-free Butter Chicken
- Recipe Submitted by Cornbread on 11/28/2014
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.
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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