Paleo Dairy Free Butter Chicken
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Learn more āIngredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- Ā½ cup dairy free yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- Ā½ tsp ground turmeric
- Ā½ 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
- Ā½ tsp ground turmeric
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - 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 ā work in two batches if needed to avoid crowding ā and sear for 3ā4 minutes per side until the exterior is deeply browned. Transfer the seared chicken to a plate; discard any remaining marinade.
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