Dairy-Free Malai Chicken
Indulge in the creamy, flavorful delight of Dairy-Free Malai Chicken, a health-conscious twist on the traditional Indian classic. This recipe swaps out heavy cream with rich coconut cream and a velvety cashew paste, ensuring a luxurious texture without any dairy. Marinated in a zesty blend of garlic, ginger, green chili, and lemon juice, the tender chicken thighs are cooked to perfection in a fragrant medley of ground spices including cumin, coriander, and garam masala. Simmered in a luscious coconut-based sauce and finished with fresh coriander leaves, this dish is perfect for anyone seeking a dairy-free, gluten-free, and irresistibly delicious meal. Serve it with steamed basmati rice or warm flatbread for a restaurant-quality experience at home. Perfect for weeknight dinners or special occasions, this recipe will satisfy your cravings while fitting seamlessly into a dairy-free lifestyle.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Green chili, finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 200 milliliters Coconut cream
- 2 tablespoons Coconut oil
- 50 grams Cashew nuts
- 1 medium Onion, finely chopped
- 100 milliliters Tomato puree
- 2 tablespoons Fresh coriander leaves
Instructions
In a large bowl, combine the minced garlic, minced ginger, chopped green chili, lemon juice, and salt. Add the chicken thighs and mix well, ensuring each piece is coated. Cover and let it marinate for at least 30 minutes in the refrigerator.
While the chicken marinates, blend the cashew nuts with a few tablespoons of water until you have a smooth paste. Set aside.
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
Stir in the ground coriander, ground cumin, and garam masala, cooking for a minute until fragrant.
Add the marinated chicken to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is golden on the outside.
Pour in the tomato puree and coconut cream, stirring gently to combine. Cover the skillet and let it simmer for 15 minutes, or until the chicken is tender and cooked through.
Uncover the skillet and stir in the cashew paste, mixing well to incorporate it evenly into the sauce. Cook for an additional 5 minutes until the sauce is thick and creamy.
Adjust the seasoning with more salt if needed. Garnish with fresh coriander leaves before serving.
Serve the Dairy-Free Malai Chicken with rice or your choice of bread for a complete meal.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 117.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
