Dairy-Free Butter Chicken Without Cream

A rich, warming curry that swaps the traditional dairy for plant-based alternatives. It has all the comfort of the classic, without the butter or cream.

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Servings 4

Prep Time 15

Inactive Time 3

Total Time 3 45

Ingredients

Chicken Marinade

120 g (½ cup) plain coconut yoghurt or other plant-based yoghurt (see note 1)
3 cloves garlic grated or finely minced
15 g (2 tbsp) ginger grated or finely minced
1 tbsp fresh lemon juice
2 tsp garam masala
1½ tsp ground cumin
1 tsp ground turmeric
½ tsp freshly ground black pepper
3 g (½ tsp) salt (see note 2)
¼ tsp cayenne pepper
800 g (28 oz) boneless skinless chicken thighs about 6-8 thighs, cut into bite-sized pieces

Curry Sauce

45 g (3 tbsp) virgin coconut oil or vegan butter, divided
1 tsp whole cumin seeds
½ tsp black mustard seeds
1 tbsp tomato paste
1 (400g/14oz) can whole, peeled tomatoes pureed until smooth
3 g (½ tsp) salt (see note 2)
1 tbsp dark brown sugar
30 g (¼ cup) raw, unsalted cashews soaked in boiling water for 1 hour or in cool water overnight (see note 3)

Instructions

Add the yoghurt, garlic, ginger, lemon juice, garam masala, cumin, turmeric, black pepper, salt, and cayenne pepper to a medium mixing bowl or large zip-top bag. Mix until thoroughly combined, then add the chicken, coating it completely. Cover and refrigerate for at least 3 hours and up to 24 hours (see note 3).
When ready to cook, add 2 tbsp of coconut oil to a large skillet and set over medium-high heat. Once melted and shimmering, add the chicken to the pan without shaking off any excess marinade, but do not add any leftover marinade remaining in the bowl/bag - discard it. Cook the chicken pieces until they begin to take on some colour and turn opaque, 2-3 minutes per side. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tbsp of coconut oil to the pan. Once melted, add the cumin and black mustard seeds and cook until very fragrant and beginning to pop, about 1 minute. Add the tomato paste and cook until it darkens, 1-2 minutes longer.
Add the pureed tomatoes, ¼ tsp of salt and the brown sugar and stir to combine. Bring to a simmer and then add the chicken pieces along with any accumulated juices. Simmer, uncovered and stirring occasionally, until the sauce thickens and clings to the chicken, 15-20 minutes.
Meanwhile, drain the cashews and add to a blender. Pour over 60ml (¼ cup) of cool water and blend on high until smooth, thick, and creamy - adding more water, if necessary, to allow the nuts to blend completely and to reach the consistency of heavy cream.
Stir the cashew cream into the tomato and chicken mixture. Taste to adjust for seasoning, adding the remaining ¼ tsp of salt and a grind of pepper if needed. Serve alongside basmati rice or warm naan.

Notes

Ensure that you're using plain, unsweetened yoghurt, and not coconut-flavoured sweetened yoghurt
For best results, measure salt by weight, as different salts vary in crystal size and density.
I recommend soaking the cashews during the time you're marinating the chicken. If you're marinating the chicken for the minimum amount of time, use boiling water for the cashews. If you're marinating for longer than 4 hours, you can use cool water.

Freezing & Reheating

This dish freezes well for up to 3 months. Allow the curry to cool completely before transferring to an airtight container.

Thaw overnight in the refrigerator before reheating. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through - adding a splash of water if the sauce has thickened too much.

Avoid reheating from frozen directly on the stovetop as this can cause the cashew cream to split.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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