Dairy-Free Butter Chicken

Ingredients

• 700 g chicken thighs, boneless, cubed
• 1/2 cup plain dairy-free yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 2 tbsp olive oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 400 g tomato passata
• 200 ml coconut cream
• 1 tsp garam masala (for sauce)
• 1 tsp cumin
• 1 tsp paprika
• 1.5 tsp salt

Steps

1. 1
   Marinate chicken: combine chicken with dairy-free yogurt, lemon juice, 2 tsp garam masala, and turmeric. Marinate for at least 30 minutes.
2. 2
   Heat 1 tbsp oil in a large pan over high heat. Cook chicken in batches until browned. Remove and set aside.
3. 3
   In the same pan, heat remaining oil over medium heat. Cook onion for 8 minutes until deep golden. Add garlic and ginger, cook 2 minutes.
4. 4
   Add remaining garam masala, cumin, and paprika. Stir 30 seconds, then add tomato passata. Simmer 10 minutes.
5. 5
   Stir in coconut cream and return chicken to the pan. Simmer for 10 minutes until chicken is cooked through and sauce is rich.
6. 6
   Season with salt. Serve over basmati rice with naan bread.