Dairy-Free Butter Chicken with Coconut Rice

Ingredients

• about 680 g Chicken Thighs
• 1 cup Dairy-Free Yogurt
• 2 tbsp Lemon Juice
• 2 tbsp Ginger-Garlic Paste
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Coconut Oil
• 1 medium Onion
• 1 can Canned Tomato Paste
• 1 can Coconut Cream
• 1 tsp Sugar
• to taste Salt
• 1.5 cups Basmati Rice
• 1.5 cups Coconut Milk
• 1 cup Water

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 cup Dairy-Free Yogurt, 2 tbsp Lemon Juice, 2 tbsp Ginger-Garlic Paste, 2 tsp Garam Masala, 1 tsp Turmeric Powder, and 1/2 tsp Chili Powder. Stir well to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add 2 tbsp Coconut Oil. Once the oil is shimmering, add 1 medium Onion, which has been diced into 0.635 cm pieces. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and golden brown.
3. 3Add the marinated chicken, including all the marinade from the bowl, to the pot with the onions. Cook over medium-high heat (190.6°C / 190°C), stirring occasionally, for 5-8 minutes, or until the chicken is browned on all sides.
4. 4Stir in the 1 can Canned Tomato Paste. Cook, stirring constantly, for 2 minutes until it darkens slightly in color.
5. 5Pour in the 1 can Coconut Cream, 1 tsp Sugar, and add salt to taste. Bring the mixture to a gentle simmer. Reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is done when it reaches an internal temperature of 74°C.
6. 6While the chicken is simmering, prepare the coconut rice. In a medium saucepan, combine 1.5 cups Basmati Rice, 1.5 cups Coconut Milk, and 1 cup Water. Bring the mixture to a rolling boil over medium-high heat (204.4°C / 200°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
7. 7Serve the dairy-free butter chicken spooned over the prepared coconut rice.

Substitutions

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