Dairy-Free Butter Chicken with Coconut Cream

Ingredients

• about 680 g Chicken thighs
• 1 can Coconut cream
• 2 tbsp Cashew butter
• 4 tbsp Tomato paste
• 2 tbsp Ginger-garlic paste
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tbsp Lemon juice
• 1 tsp Salt
• 2 tbsp Coconut oil
• 4 cups Cooked basmati rice
• 1/4 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs with the 2 tbsp ginger-garlic paste, 2 tsp garam masala, 1 tsp turmeric powder, 1/2 tsp chili powder, 1 tbsp lemon juice, and 1 tsp salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
2. 2Heat the 2 tbsp coconut oil in a large 30.48 cm skillet over medium-high heat, which is about 190°C. Add the marinated chicken pieces in a single layer. Cook for 4-5 minutes per side, until the chicken is browned on all sides.
3. 3Stir the 4 tbsp tomato paste and 2 tbsp cashew butter into the skillet with the chicken. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens slightly and the cashew butter is well combined.
4. 4Pour in the 1 can coconut cream. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low, about 150°C.
5. 5Cover the skillet and let the chicken simmer gently for 20-25 minutes. Stir occasionally. The chicken is cooked through when it reaches an internal temperature of 74°C and the sauce has thickened to your liking.
6. 6Serve the dairy-free butter chicken hot over the 4 cups of cooked basmati rice. Garnish generously with the 1/4 cup fresh cilantro.

Substitutions

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