No-Tomato/Dairy Butter Chicken – GF, DF
Question for you – what are the dishes you miss the most due to dietary restrictions?
Indian food is one of my favorite foods I miss due to my dietary restrictions. Simply because most of their curries are tomato or yogurt based – which I avoid.
But Voila! Today, I made non-spicy dairy-free & tomato-free Butter Chicken today – try it out and let me and readers to know what you think. If you improvised it further – please share with us by commenting below 🙂
As always, for more healthy food ideas & recipes – follow me on Instagram @sensitiveskinlifestyle.
𝐁𝐔𝐓𝐓𝐄𝐑 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐑𝐄𝐂𝐈𝐏𝐄 (~𝟐-𝟑 𝐬𝐞𝐫𝐯𝐢𝐧𝐠𝐬)
INGREDIENTS (𝐅𝐎𝐑 𝐓𝐇𝐄 𝐂𝐇𝐈𝐂𝐊𝐄𝐍):
- 2 x 250g Chicken Breast, preferably skin on
- 4 tbsp plain non-dairy yogurt (I used coconut)
- 1/4 cup lemon juice
- 1/2 tsp garam masala powder
- 2 tsp smoked paprika powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 2 tsp pink salt
- 1 tbsp avocado oil
Ingredients (𝐅𝐎𝐑 𝐓𝐇𝐄 𝐃𝐈𝐒𝐇):
- 160-165 mL small can of Thai coconut milk
- 1/3 cup lemon juice
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 3 green cardamom pods
- 2 tsp pink salt
- 1 medium size onion, diced (~200g)
- 1 large shallot, diced (~60g)
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1/2 tbsp smoked paprika powder
- 1 tbsp avocado oil
- 3/4 cup cashew nuts
- 1/2 cup hot water
- 1/2 cup roughly chopped curly parsley
𝐌𝐄𝐓𝐇𝐎𝐃:
- Cut chicken breast into approx. 3/4 inch by 1/2 inch pieces.
- With the exception of the avocado oil, add all the marinate ingredients listed above into a glass bowl and evenly coat the chicken. Cover with cling wrap and leave it in the fridge for 30 mins.
- After 30 mins, heat 1 tbsp oil in a wok or non-stick sauce pan over high heat.
- Spread the marinated chicken pieces evenly over the wok – no over laps. Cook 2-3 mins.
- Flip chicken pieces to its other uncooked side. Cook 2 – 3 minutes.
- Continue to gently stir fry until chicken is 3/4 cooked.
- Remove the chicken pieces & any sauce and place it onto a plate.
- In the wok, add another tbsp of oil on medium high heat.
- Add the onions, shallots, cumin powder, garam masala, turmeric powder, coriander powder, green cardamom pods, grated ginger and garlic. Ensure the spices are well combined into the onions. Saute on medium heat until onions turn translucent.
- After, add 1/3 cup lemon juice to deglaze the wok.
- Then, add 1/2 cup hot water, Thai coconut milk, salt and cashew nuts. Stir contents & bring mixture to a boil.
- Simmer 5 mins.
- Carefully pour the mixture into a blender and blend until smooth. You can also use a stick blender.
- Pour the smooth butter chicken sauce back into the wok and bring it to a boil.
- Then add the chicken into the sauce and simmer for 10 minutes – stirring from time to time. Ensure chicken is cooked.
- Add roughly chopped parsley and stir into the butter chicken.
- Ready to serve with steamed rice.🤤
