Dairy-Free Butter Chicken with Coconut Rice

Ingredients

• 1.5 lb Chicken Thighs
• 1 can Coconut Milk
• 1/2 cup Plant-Based Yogurt(replaces dairy yogurt)
• 2 tbsp Tomato Paste
• 2 tsp Garam Masala
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 1 tsp Cumin
• 1/4 tsp Chili Powder
• 1 tbsp Lemon Juice
• 2 tbsp Coconut Oil
• 1 cup Basmati Rice
• 2 tbsp Coconut Flakes
• 2 cups Water
• 2 tbsp Cilantro

Instructions

1. 1Cut the 1.5 lb Chicken Thighs into bite-sized pieces. In a bowl, combine the chicken pieces with the 1/2 cup Plant-Based Yogurt, 2 tsp Garam Masala, 1 tbsp Ginger, 2 cloves Garlic, 1/2 tsp Turmeric, 1 tsp Cumin, 1/4 tsp Chili Powder, and 1 tbsp Lemon Juice. Mix well to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2Heat 2 tbsp Coconut Oil in a 12-inch skillet over medium-high heat, about 400°F (200°C). Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-5 minutes per side, until the chicken is browned on all sides. Remove the browned chicken from the skillet and set aside.
3. 3Reduce the heat to medium, about 350°F (175°C). Add the 2 tbsp Tomato Paste to the same skillet and cook, stirring constantly, for 2 minutes until it darkens slightly. Pour in the 1 can Coconut Milk and stir to combine with the tomato paste. Bring the mixture to a gentle simmer.
4. 4Return the browned chicken to the skillet with the coconut milk sauce. Reduce the heat to low, about 200°F (95°C), cover the skillet, and let it simmer for 20-25 minutes. Stir occasionally. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
5. 5While the chicken simmers, prepare the coconut rice. Measure 1 cup Basmati Rice and rinse it under cold running water in a fine-mesh sieve until the water runs clear. Measure 2 cups Water and add it to a medium saucepan along with the rinsed rice and 2 tbsp Coconut Flakes. Stir to combine.
6. 6Place the saucepan with the rice mixture over medium-high heat, about 400°F (200°C), and bring it to a boil. Once boiling, immediately reduce the heat to low, about 200°F (95°C), cover the saucepan tightly with a lid, and let it simmer for 15 minutes, or until all the water has been absorbed. Do not lift the lid during this time.
7. 7Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice. Then, uncover the saucepan and gently fluff the 1 cup Basmati Rice with a fork.
8. 8Serve the dairy-free butter chicken over the fluffy coconut rice. Garnish the dish with the 2 tbsp fresh Cilantro.

Substitutions

Related Guides