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