Candida Diet Friendly Dairy Free Butter Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Candida Diet Friendly Dairy Free Butter Chicken

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Ingredients

4 servings

For the marinade

1.5 lb boneless, skinless chicken thighs, cut into 2-inch pieces
½ cup dairy free yogurt
Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Harmless Harvest Unsweetened Plain Organic Cultured Coconut Yogurt SO Delicious® Unsweetened Dairy Free Coconut Milk Yogurt Cup Culina Plain & Simple Dairy-Free Yogurt
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1 tbsp lemon juice
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
½ tsp ground turmeric
½ tsp cayenne pepper
1 tsp salt

For the sauce

2 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 can (14 oz) crushed tomatoes
1 can (13.5 oz) full-fat coconut milk
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt, to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a mixing bowl, combine the dairy free yogurt, lemon juice, cumin, garam masala, coriander, turmeric, cayenne, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
2
Heat 1 tbsp of the coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until the exterior is deeply browned. Transfer the seared chicken to a plate; discard any remaining marinade.

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