Dairy-Free Butter Chicken (Murgh Makhani)
A rich and creamy dairy-free version of the classic Butter Chicken, using coconut milk for creaminess and a blend of aromatic spices. Served with basmati rice.
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Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 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.
- 3Prepare the gravy: Heat coconut oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown.
- 4Add tomato paste and diced tomatoes. Cook for 5 minutes, stirring occasionally.
- 5Stir in the marinated chicken and cook until browned on all sides.
- 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.
- 7Stir in kasuri methi and cook for another 2 minutes.
- 8Serve hot with basmati rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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