Dairy-Free Butter Chicken with Coconut Rice

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Dairy-free yogurt (coconut-based)
• 2 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 1 tbsp Garam masala
• 1/2 tsp Chili powder
• 1 tbsp Lemon juice
• 2 tbsp Coconut oil
• 1 medium Onion
• 2 tbsp Tomato paste
• 1 can (28 oz) Canned crushed tomatoes
• 1 can (13.5 oz) Coconut milk (full-fat)
• 1 tsp Salt
• 2 tbsp Cilantro
• 1 cup Basmati rice
• 1 1/2 cups Coconut milk (light)

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

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs, 1/2 cup dairy-free yogurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tbsp garam masala, 1/2 tsp chili powder, 1 tbsp lemon juice, and 1 tsp salt. Mix well to coat the chicken evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
2. 2Place 1 cup basmati rice and 1 1/2 cups light coconut milk in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes before fluffing with a fork.
3. 3Heat 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add 1 medium onion, finely chopped, and sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
4. 4Add 2 tbsp tomato paste to the pot and cook, stirring constantly, for 2 minutes until it darkens slightly. Pour in the 1 can (about 790 g) canned crushed tomatoes and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Add the marinated chicken pieces to the pot. Cook for 5-8 minutes, stirring, until the chicken is browned on all sides. The internal temperature of the chicken should reach 74°C when fully cooked.
6. 6Pour in the 1 can (about 380 g) full-fat coconut milk. Stir everything together, scraping any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 20 minutes, uncovered, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The sauce should coat the back of a spoon.
7. 7Stir in 2 tbsp chopped cilantro just before serving. Serve the dairy-free butter chicken hot with the prepared coconut rice.

Substitutions

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