Delicious Dairy-Free Butter Chicken (Murgh Makhani)

Dairy-Free Butter Chicken

Gluten-free, Dairy-free Butter Chicken/Murgh Makhani. I love Indian curry, but so many contain cream meaning I can’t have them! Butter Chicken was one of my favourites. This recipe is inspired by the original Murgh Makhani developed in Delhi where Tandoori Chicken was first mixed into a tomato-based gravy at the Moti Mahal restaurant.

This recipe for a Butter Chicken style curry has no dairy, gluten or even onions (which can adversely affect some people). The taste is excellent and brings back the texture and flavour of Murgh Makhani without any of the bad bits! I’ve even reduced the amount of salt. Just try it for yourself!

This recipe makes 4-5 portions. Serve with rice or gluten-free and dairy-free naan bread.

Ingredients:

For the chicken marinade:

800g boneless and skinless chicken thighs or breasts cut into small pieces (3-4 large breasts)

½ cup or 125ml coconut milk

1 ½ tbsp. minced garlic (approx 6 cloves)

1 tbsp. minced ginger (approx 3cm stick)

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp chilli powder

For the sauce:

2 tbsp. Olive oil

1 tbsp. Dairy-free butter/margarine suitable for cooking

2 ½ Sticks of celery chopped into 1cm chunks (or 1 Large onion if you prefer)

1 ½ tbsp. minced garlic (~6 cloves)

1 tbsp. minced ginger or finely grated (~3cm stick)

1 ½ tsp ground cumin

1 ½ tsp garam masala

1 tsp ground coriander

400 g crushed or tinned tomatoes

1 tsp chilli powder (adjust to taste)

Add a little salt to taste if you must

1 tbsp Olive Oil for frying the chicken

1 cup or 250 ml of coconut milk

1 tbsp. sugar

1 tbsp. dried fenugreek leaves (or kasoori methi)

A few sprigs of Fresh Coriander Leaves

Method:

Prepare the Chicken

Take a bowl and mix the chicken and marinade ingredients. Set aside whilst you prepare the ingredients for the sauce. Ideally, you want the chicken basking in the marinade for at least 30 mins, but the longer, the better and overnight if possible.

Prepare the Sauce

Heat the Olive oil and dairy-free butter in a deep pan or wok. Fry the celery for about 10 minutes or until it begins to soften being careful not to burn any to the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant.

Then add ground coriander, cumin and garam masala.

Cook for approximately 20 seconds while occasionally stirring until fragrant.

Add crushed or tinned tomatoes and chilli powder.

Simmer for about 10-15 minutes, occasionally stirring until the sauce thickens and becomes a red colour.

After about 10 mins, start to fry the chicken.

Add 1 tbsp of oil in a large frying pan or wok at medium/high heat until sizzling.

Add the chicken pieces so that they all touch the base of the pan. Add them in batches if required. Fry the chicken until browned (about 3 mins each side).

Stir in the coconut milk, sugar and crushed kasoori methi (or fenugreek leaves) into the sauce.

Add the chicken with all the juices from the pan into the sauce.

Cook for 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.

Serve with warm rice and gluten-free Naan Bread.

Garnish with a fresh sprig of Coriander.

Additional Notes:

If any is left, it can be frozen or kept in a fridge for a couple of days.

Remember to make this dish your own by adding extra spice if you wish.

Freezing Notes:

I prefer to cook the rice fresh when making this recipe.

The rest of the dish can be kept in a covered container in the refrigerator for up to 3 days and frozen for up to 3 months.

Equipment Used:

Knife

Chopping Board

Mixing bowl

Spoon

Frying pan

Deep pan for the sauce

Storage Container

Recipe courtesy of Gluten-free, Dairy-free Family.