Easy Dairy-Free Butter Chicken

Easy Dairy-Free Butter Chicken

from thebusybaker.ca
40 min

This Easy Dairy-Free Butter Chicken is the perfect Indian-style easy weeknight meal with no dairy! Healthy ingredients & better than take-out!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 5 cloves garlic (finely minced)
  • 1 tablespoon grated ginger
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons lime juice
  • 1 large carrot (diced)
  • 1 red bell pepper (diced)
  • 2 pounds boneless skinless chicken thighs (cut into 1-inch chunks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 15 ounce canned coconut milk
  • 15 ounces canned tomato sauce
  • chopped cilantro, rice and naan bread for serving

Directions

  1. 1

    Heat a large heavy-bottom skillet over medium-high heat and add the olive oil.

  2. 2

    Once the skillet is heated add the onion and garlic. Saute for a moment, until fragrant.

  3. 3

    Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice. Stir everything around to toast the spices.

  4. 4

    Add the carrots and red pepper, and saute until the vegetables are slightly soft.

  5. 5

    Season the chicken pieces with salt and pepper and add them to the skillet with the veggies, stirring everything together well as the chicken begins to cook.

  6. 6

    Add the tomato sauce and coconut milk and stir well to combine.

  7. 7

    Reduce the heat to medium and cover the skillet, letting the chicken cook for about 15 minutes, or until the chicken is cooked through completely. Remove the lid and cook for an additional 5 minutes or so, reducing the sauce slightly.

  8. 8

    Serve over cooked rice with some fresh cilantro, and naan bread (optional).