Easy Dairy-Free Butter Chicken
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
Heat a large heavy-bottom skillet over medium-high heat and add the olive oil.
- 2
Once the skillet is heated add the onion and garlic. Saute for a moment, until fragrant.
- 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
Add the carrots and red pepper, and saute until the vegetables are slightly soft.
- 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
Add the tomato sauce and coconut milk and stir well to combine.
- 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
Serve over cooked rice with some fresh cilantro, and naan bread (optional).
Easy Dairy-Free Butter Chicken
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