Heart-Healthy Dairy-Free Butter Chicken
Discover the perfect blend of indulgence and wellness with this Heart-Healthy Dairy-Free Butter Chicken recipe! Crafted with tender chicken thighs marinated in aromatic spices like garam masala, turmeric, and ginger, this dish delivers robust flavor without relying on heavy cream or butter. Instead, creamy coconut milk and rich tomato puree create a luscious sauce that pairs beautifully with the nutty goodness of brown rice, cooked in vegetable broth for added depth. Ready in just about an hour, this guilt-free twist on a classic Indian favorite is perfect for those seeking a dairy-free, nutrient-packed meal that doesn’t compromise on taste. Garnished with fresh cilantro for a vibrant finish, it’s a wholesome option for a flavorful weeknight dinner or a healthy crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 cup Coconut milk, canned
- 1 cup Tomato puree
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Garam masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 2 cups Brown rice
- 4 cups Vegetable broth
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, combine the minced garlic, grated ginger, garam masala, turmeric, cumin, paprika, coriander powder, salt, black pepper, and lemon juice.
Add the chicken pieces to the spice mixture, ensuring they are well-coated. Let marinate for at least 15 minutes.
While the chicken is marinating, rinse the brown rice under cold water.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed brown rice, cover, and reduce the heat to low. Simmer for about 30 minutes or until the rice is cooked and the liquid is absorbed.
In a large skillet or pan, heat the olive oil over medium heat.
Add the marinated chicken pieces to the skillet and cook until they are browned on all sides, about 8-10 minutes.
Add the tomato puree to the skillet and stir to coat the chicken.
Pour in the coconut milk and bring the mixture to a simmer. Let cook for an additional 15-20 minutes, allowing the sauce to thicken and the chicken to cook through.
Taste and adjust seasoning if needed.
Serve the dairy-free butter chicken hot, garnished with chopped cilantro, over the cooked brown rice.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 37.3 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 434 mg | 33% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5177 mg | 110% | |
*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.
