thick but not fat

DAIRY FREE BUTTER CHICKEN

This Dairy-Free Butter Chicken is rich, creamy, and extra saucy – a must-try! Coconut milk takes the place of heavy cream and yogurt, making it an allergy-friendly option that’s just as delicious and satisfying as the traditional version. Perfect for Paleo and Whole30 diets!

INGREDIENTS

For the Chicken Marinade:

  • 1/2 cup (114g) full-fat coconut milk, coconut cream, or coconut yogurt (see notes)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon minced ginger
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons garam masala
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 pounds (907g) boneless, skinless chicken breasts and/or thighs, cut into bite-sized pieces

For the Sauce:

  • 4 tablespoons (60ml) coconut oil, divided
  • 1 onion, finely diced
  • 5 garlic cloves, minced
  • 4 teaspoons freshly grated ginger
  • 1 chili, stemmed, seeded, and minced (see notes for type)
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (360ml) water
  • 1/2 cup (64g) tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried fenugreek or kasoori methi (see notes)
  • 1 cup (228g) full-fat coconut milk or coconut cream (from a can)

INSTRUCTIONS

Marinade:

  • In a large mixing bowl, combine the coconut milk, lemon juice, ginger, garlic, and spices. Mix well until everything is evenly incorporated.
  • Add the chicken pieces and toss until fully coated in the marinade. Let it sit for at least 30 minutes, or up to 24 hours for more flavor.

Butter Chicken:

  • Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. Once the oil is hot (it should sizzle when a drop of water is added), add the chicken in 2-3 batches to avoid overcrowding. Cook for about 3 minutes on each side until browned, then remove from the pan and set aside. The chicken will finish cooking later in the sauce.
  • Add the remaining coconut oil to the same pot, followed by the diced onion. Cook for 5-7 minutes over medium heat until the onions are translucent.
  • Add the garlic, ginger, and chili pepper, cooking for another minute until fragrant.
  • Lower the heat to medium-low and add the tomato paste, garam masala, coriander, cumin, and black pepper. Stir constantly for 2-3 seconds, adding a splash of water if the pan looks too dry.
  • Stir in the water, sugar, and salt, then let the sauce simmer for 15 minutes or until it thickens and deepens in color to a reddish-brown.
  • Remove from the heat. Using a blender or food processor, carefully blend the sauce in batches until smooth. Alternatively, use an immersion blender to blend the sauce in the pot until smooth.
  • Return the smooth sauce to the pot, then stir in the coconut milk/cream. Add the browned chicken pieces and simmer for another 10 minutes on medium-low heat.
  • If using, stir in the dried fenugreek or kasoori methi.
  • Serve the butter chicken with fresh cilantro and a side of rice or cauliflower rice. Enjoy!

Storage:
Store leftovers in an airtight container in the fridge for up to 5 days.

BUTTER CAULIFLOWER

This Butter Cauliflower recipe is a vegetarian twist on the traditional Butter Chicken. In this version, soft cauliflower florets are cooked in a rich, spiced cream sauce and served over rice with a dollop of yogurt. It’s the perfect comforting weeknight meal that the entire family will enjoy.

INGREDIENTS

  • 2 Tbsp. fresh lemon juice
  • 2 tsp. cornstarch
  • 1/2 tsp. ground cumin
  • 1 tsp. ground turmeric (divided)
  • 3 tsp. garam masala (divided)
  • 1 1/2 tsp. salt (divided)
  • 2 Tbsp. olive oil (divided)
  • 1 medium head of cauliflower, cut into florets
  • 3 Tbsp. unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp. freshly grated ginger (or substitute ground ginger)
  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 (8-oz.) can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat canned coconut milk)
  • Basmati rice, for serving
  • Fresh cilantro and whole-milk Greek yogurt, for garnish

INSTRUCTIONS

  • In a large bowl, combine lemon juice, cornstarch, cumin, and 1/2 tsp. each of turmeric, garam masala, and salt. Set aside.
  • Heat 1 Tbsp. of olive oil in a large skillet over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned in spots and beginning to soften, about 7 to 8 minutes. Reduce the heat to medium, then transfer the cauliflower to the bowl with the cornstarch mixture and toss to coat. Return the cauliflower to the skillet and cook for an additional 7 to 8 minutes, until it is charred in places and crisp-tender. Transfer the cauliflower to a bowl and set aside.
  • In the same skillet, add the remaining 1 Tbsp. of oil and butter. Add the chopped onion and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook for 2 minutes until fragrant. Add the remaining 1/2 tsp. turmeric, 2 1/2 tsp. garam masala, and 1 tsp. salt, along with paprika, cinnamon, and cayenne (if using); cook for 1 minute.
  • Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer, then stir in the cream. Return the cauliflower to the skillet and simmer uncovered for about 15 minutes, until the sauce thickens.
  • Garnish with fresh cilantro and serve the dish over basmati rice, topped with a dollop of yogurt.

Notes

  • The nutrition information does not include rice.
  • For extra protein, serve with chickpeas.