Butter Chicken (Dairy-Free)

Ingredients

• 1.5 lbs chicken thighs, cubed
• 1/2 cup coconut yogurt
• 1 tbsp garam masala
• 1 tsp turmeric
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp olive oil
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup full-fat coconut cream
• 1 tsp paprika

Method

1. 1

   Mix chicken with coconut yogurt, half the garam masala, turmeric, garlic, and ginger, and marinate at least 1 hour (or overnight) — this marination time lets the spices actually penetrate the meat instead of just coating the outside.

2. 2

   Heat olive oil in a large skillet over medium-high heat, cook the marinated chicken 6-7 minutes until browned on all sides, then remove.

3. 3

   Add crushed tomatoes, remaining garam masala, and paprika to the skillet, simmering 10 minutes to concentrate the sauce.

4. 4

   Stir in coconut cream and return the chicken to the pan, simmering 8-10 minutes until the chicken is cooked through and the sauce has thickened.

5. 5

   Serve over rice or cauliflower rice.