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 π
As always, for more healthy food ideas & recipes – follow me on Instagram @sensitiveskinlifestyle.
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INGREDIENTS (β£β£β£β£β£β£β£β£β£β£π ππ πππ πππππππ):β£
- 2 x 250g Chicken Breast, preferably skin onβ£β£β£β£β£
- 4 tbsp plain non-dairy yogurt (I used coconut)β£β£β£β£β£
- 1/4 cup lemon juiceβ£β£β£β£β£
- 1/2 tsp garam masala powderβ£β£β£β£β£
- 2 tsp smoked paprika powderβ£β£β£β£β£
- 1 tsp coriander powderβ£β£β£β£β£
- 1 tsp turmeric powderβ£β£β£β£β£
- 1 tbsp grated gingerβ£β£β£β£β£
- 1 tbsp grated garlicβ£β£β£β£β£
- 2 tsp pink saltβ£β£β£β£β£
- 1 tbsp avocado oil
Ingredients (π ππ πππ ππππβ£β£β£β£β£):
- 160-165 mL small can of Thai coconut milkβ£β£β£β£β£
- 1/3 cup lemon juiceβ£β£β£β£β£
- 1 tsp garam masala powder
- 1 tsp coriander powderβ£β£β£β£β£
- 1 tsp cumin powderβ£β£β£β£β£
- 1 tsp turmeric powderβ£β£β£β£β£
- 3 green cardamom podsβ£β£β£β£β£
- 2 tsp pink saltβ£β£β£β£β£
- 1 medium size onion, diced (~200g)β£β£β£β£β£
- 1 large shallot, diced (~60g)β£β£β£β£β£
- 1 tbsp grated gingerβ£β£β£β£β£
- 1 tbsp grated garlicβ£β£β£β£β£
- 1/2 tbsp smoked paprika powderβ£β£β£β£β£
- 1 tbsp avocado oil
- 3/4 cup cashew nutsβ£β£β£β£β£
- 1/2 cup hot waterβ£β£β£β£
- 1/2 cup roughly chopped curly parsley
ππππππ:β£β£β£β£β£ β£β£β£β£β£
- 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.β£β£β£β£β£
- After 30 mins, heat 1 tbsp oil in a wok or non-stick sauce pan over high heat.β£β£β£β£β£
- Spread the marinated chicken pieces evenly over the wok – no over laps. Cook 2-3 mins.β£β£β£β£β£
- 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.β£β£β£β£β£
- In the wok, add another tbsp of oil on medium high heat.β£β£β£β£β£
- 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.β£β£β£β£β£
- After, add 1/3 cup lemon juice to deglaze the wok. β£β£β£β£β£
- Then, add 1/2 cup hot water, Thai coconut milk, salt and cashew nuts. Stir contents & bring mixture to a boil. β£β£β£β£β£
- Simmer 5 mins.β£β£β£β£β£
- Carefully pour the mixture into a blender and blend until smooth. You can also use a stick blender.β£β£β£β£β£
- Pour the smooth butter chicken sauce back into the wok and bring it to a boil. β£β£β£β£β£
- 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.β£β£β£β£β£
- Ready to serve with steamed rice.π€€β£β£β£β£β£
