I have been on a huge Butter Chicken kick the past few weeks, literally eating it up to 3 times a week. It is the ultimate comfort meal, saucey, tender chicken made with delicious spices and vegetables. Butter chicken, also known as “Murgh Makhani,” is a popular Indian dish that originated in Delhi, India. It is made with marinated chicken cooked in a mildly spiced tomato-based sauce enriched with butter and cream. It is one of India’s most popular dishes.

I have been making my version of it for years that is dairy free for clients who can’t eat dairy, but still want delicious butter chicken! You literally wouldn’t know it is dairy free, it tastes like the real thing!

Key Ingredients and Substitutions:

  • Chicken Thighs – I like using thighs in stews because it stays moist. You can also use chicken breast here if you like, just cook for less time.
  • Coconut Yogurt – Pick a thick and tangy coconut yogurt to marinate the chicken. You can also use traditional greek yogurt.
  • Coconut Milk – This is used as the main liquid in this dish in place of heavy cream. Make sure you use full fat coconut milk to achieve the richness of Butter Chicken. You can substitute with heavy cream if you like.

What to Serve Butter Chicken With:

@kellyscleankitchen

How to make butter chicken #butterchicken #cooking #chicken #indianfood

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  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 50 Mins
  • TOTAL TIME: 1 Hr 10 Min

Ingredients:

Chicken Marinade

  • 1.5 lb boneless skinless chicken thighs
  • salt
  • 1 cup coconut yogurt
  • salt
  • 5 garlic cloves, minced
  • ½ lemon, juiced
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 1 tsp cumin

Sauce

  • 2 tablespoons ghee or avocado oil
  • 1 onion, diced
  • 1-inch knob ginger, minced
  • 5 garlic cloves, minced
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1.5 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 (15 ounce) can organic diced tomatoes
  • 1 can coconut milk, full fat
  • Salt and pepper to taste
  • ½ lemon, juiced
  • Cilantro, garnish

Preparation:

STEP 1.

Season the chicken with salt and add to a bag. Whisk together the coconut yogurt, garlic, lemon juice, turmeric, garam masala and cumin and add to the bag to marinate the chicken. Marinate for 12 hours.

STEP 2.

In a large pot pan over medium heat, add the ghee and once hot saute the onions. Salt as you go, and saute until cooked through, around 5-10 minutes. Add the ginger, garlic, spices and saute for 3 minutes until fragrant. Toasting spices brings out more of the flavor in them, so don’t skip this step! Add the tomato paste and saute another 2 minutes.

STEP 3.

Stir in the diced tomatoes, coconut milk, and salt to taste. Bring up to a simmer, top with a lid, and simmer on low for 20 minutes to develop flavor. 

STEP 4.

Blend the sauce with an immersion blender or blender and add back to the pan.

STEP 5.

Add the chicken and bring up to a simmer. Simmer for 20 minutes with the lid on, or until the chicken is cooked through. Stir every few minutes so nothing gets stuck to the bottom of the pan. Stir in the lemon juice and taste for seasoning, adjust accordingly.

STEP 6.

Serve and garnish with cilantro. Enjoy!

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