Non-Dairy Butter Chicken

NON-Dairy butter Chicken

This dairy free butter chicken recipe yields a rich and creamy Indian speciality dish that you and your guests will love. The recipe is simple and easy to make, and best of all, all of the spices are included.

VEGAN FRIENDLY SUBSTITUTIONS: Tofu, Cauliflower, or Chickpeas

VEGETARIAN FRIENDLY SUBSTITUTIONS: Paneer

NOTES: If you wish, you can replace the coconut oil with any other oil, but no other substitutions are recommended. The masala pack can be stored in the freezer for up to 12 months to retain freshness.

• PREP TIME: 10 mins    

• COOK TIME: 35 mins    

• TOTAL TIME: 45 mins    

• YIELD:  12 servings

STEP 1: Marinate chicken

•       1.5kg   boneless, skinless chicken breasts

• ¼ cup   full fat canned coconut milk (*save remainder of can for Step 2)

• 1 tbsp  coconut oil, melted   

• 1 tbsp         Ashi’s Rasoi Non-Dairy Butter Chicken Authentic Masala Blend    

1.   Preheat oven to 350 F.

2. Cut chicken into 1-2 inches or bite size pieces. Marinate chicken by adding oil, coconut milk and 1 tbsp of Ashi’s Rasoi Non-Dairy Butter Chicken Authentic Masala Blend.  Mix well.

3. Place marinated chicken onto a baking sheet and cook uncovered for 18- 20 minutes, or until cooked.

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STEP 2: Prepare cream sauce

• 1/3 cup cooking oil, such as coconut oil

• 2 tbsp garlic, minced

• 1 can (796ml) crushed tomatoes (do not use fresh tomatoes)

• 1 tbsp ginger, minced

• 2 cans  (400ml) full fat canned coconut milk (*using the remainder from Step 1)

• Remainder of Ashi’s Rasoi Non-Dairy Butter Chicken Authentic Masala Blend package

• ¼-1 tsp cayenne/red chili powder (optional)

1. On medium heat, melt coconut oil in a large heavy bottomed pot. Add garlic and fry until slightly golden.  Add remainder of the Ashi’s Rasoi Non-Dairy Butter Chicken Authentic Masala Blend package and stir for 20 seconds, until mixed well.

2. Add crushed tomatoes and ginger, bring to boil. Reduce heat to medium low, cover pot and cook for 5 minutes.

3. Add all the remaining coconut milk from both cans. Cook for another 5-10 minutes, stirring occasionally.

4. Remove pot from heat, cover and set aside until chicken is cooked.

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STEP 3: Combine                                                                                                         

1. Remove chicken from the oven, drain any liquids. Place cooked chicken chunks into the sauce. Cover pot and simmer on medium low heat for another 5-10 minutes.

2. Optional: add cayenne/red chili powder, to your desired taste.

   Heat guide: ¼ tsp = Mild  | ½ tsp = Medium  | 1 tsp = Hot

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Serving Recommendations

Serve hot, along side your favourite Indian flat bread or rice. Ashi’s Rasoi Naan Bread and Ashi’s Rasoi Rice Pilaf with Peas are excellent accompaniments.