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Coconut milk instead of cream and a non-dairy spread instead of butter, so this keeps the depth of a butter chicken with none of the dairy. Garam masala, turmeric, cumin and chili do the heavy lifting, and it simmers for fifteen minutes.
Caramelize the onion properly at the start. It is the only sweetness in the pan, and the sauce tastes flat without it.
Recipe inspired by @lowstoluxe
1 lb chicken breast, cubed
1 large onion, chopped
2 tbsp non-dairy buttery spread/avocado oil
2 cloves garlic
2 tsp garam masala
1 tsp tumeric
1 tsp cumin
1 tsp chili powder
1 tsp minced ginger
1 cup tomato puree
1 can unsweetened organic coconut milk
1Add butter spread/oil to sauce pan. Sauté onion until caramelized. Add in chicken and cook for around 5 minutes
2Add all spices, ginger & garlic and sauté for 5 minutes
3Add tomato puree and coconut milk and simmer on low for 15 minutes
Ingredients
1 lb chicken breast, cubed
1 large onion, chopped
2 tbsp non-dairy buttery spread/avocado oil
2 cloves garlic
2 tsp garam masala
1 tsp tumeric
1 tsp cumin
1 tsp chili powder
1 tsp minced ginger
1 cup tomato puree
1 can unsweetened organic coconut milk
Directions
1Add butter spread/oil to sauce pan. Sauté onion until caramelized. Add in chicken and cook for around 5 minutes
2Add all spices, ginger & garlic and sauté for 5 minutes
3Add tomato puree and coconut milk and simmer on low for 15 minutes
“Butter” Chicken with Cauliflower Rice
