Non-Dairy Butter Chicken

Butter ChickenWell, our travels now take us to India, and the city of Bombay, or what is now known as Mumbai. This is a classic Indian dish that is local to the region, but often unattainable to those keeping a kosher diet. Here, with the replacement of dairy with coconut milk, you get the best of both worlds! This recipe will serve 6, and despite the long list of ingredients, is very simple to make! Enjoy!

Ingredients:

2 pounds of boneless, skinless chicken breast cut into 1-inch cubes

Tandoori Marinade:
⅓ cup coconut milk
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon ground cumin
¾ teaspoon ground coriander
¼ – ½ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon fresh-ground black pepper
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Butter Chicken Sauce:
1 ½ tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 ½ tablespoons grated fresh ginger root
1 ½ teaspoons garam masala
1 ½ teaspoon ground cumin
¾ teaspoon chili powder
1-2 bay leaves
2 (740ml) cans diced tomatoes
1 tablespoon chicken bouillon powder + 1 ½ cups warm water
⅓ cup coconut milk
1 tablespoon lemon juice
1 ½ tablespoons brown sugar
⅓ teaspoon sea salt
⅓ teaspoon freshly ground black pepper
1 ½ tablespoons minced fresh cilantro*
1 ½ tablespoons potato/corn starch (if needed)

* Click here to learn how to clean cilantro.

Directions:

Place cubed chicken in a large gallon re-sealable bag, and set aside. Combine the ingredients for the marinade in a small bowl. Pour the marinade mixture our over top of the chicken. Seal the bag, taking out as much air as possible. Using your hands, mix the chicken up with the marinade through the bag, flipping it to help combine. Marinate in the fridge for 8-24 hours. The longer you marinate the better, but do not exceed 48 hours.

Once marinated, preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicon baking mat. Place the marinated chicken on the sheet, spreading it out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170 degrees. Remove from the oven and allow to sit.

Meanwhile, prepare the butter chicken sauce by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown. Add the ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute. Add diced tomatoes, chicken bouillon powder, water, coconut milk, lemon juice, brown sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

If you find that your sauce needs thickening, remove about 3-4 tablespoons of sauce into a small bowl, and mix in the potato or corn starch. Once the starch has been thoroughly combined with the sauce, return the sauce to the main pot and mix through. This will thicken up the sauce. Add the cooked chicken, cilantro and remove the bay leaf, and serve with hot basmati rice.