Dairy-Free Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Garam masala
• 1 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 medium Onion
• 2 tablespoons Tomato paste
• 1 14.5 oz can Diced tomatoes
• 1 can Coconut milk
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 2 cups Basmati rice
• 4 cups Water

Instructions

1. 1Marinate the chicken: In a bowl, combine the chicken thighs with ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2Cook the rice: Rinse the basmati rice until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
3. 3Prepare the gravy: Heat coconut oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown.
4. 4Add tomato paste and diced tomatoes. Cook for 5 minutes, stirring occasionally.
5. 5Stir in the marinated chicken and cook until browned on all sides.
6. 6Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7Stir in kasuri methi and cook for another 2 minutes.
8. 8Serve hot with basmati rice.

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