Butter Chicken
Dairy-FreeNut-FreeNo PorkMild
Tender chicken in a rich, mild coconut cream sauce. All the flavour, completely dairy-free.
⏱ Prep: 15 min🍳 Cook: 30 min👥 Serves: 4
Ingredients
Chicken
- •800g chicken thighs, diced
- •2 tbsp olive oil
Sauce
- •1 can (400ml) coconut cream
- •1 can (400g) crushed tomatoes
- •1 onion, diced
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tsp garam masala
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1 tsp paprika
- •½ tsp turmeric
- •Salt to taste
To Serve
- •2 cups basmati rice
- •Fresh coriander
- •Naan bread (optional)
Method
1
Heat oil in a large pan over medium-high heat. Brown the chicken in batches, then set aside.
2
In the same pan, sauté onion until soft (5 min). Add garlic and ginger, cook 1 min.
3
Add all spices and stir for 30 seconds until fragrant.
4
Pour in crushed tomatoes and stir well. Simmer 5 minutes.
5
Add coconut cream and stir to combine.
6
Return chicken to the pan. Simmer on low heat for 20 minutes, stirring occasionally.
7
Season with salt to taste. Garnish with fresh coriander.
8
Serve over basmati rice with naan if desired.
⚠️ Allergy reminder
All recipes are free of peanuts and pine nuts (Izzy's allergy), dairy, and pork. Always check ingredient labels.