Dairy-Free Murgh Makhani (Butter Chicken) Remake

A rich and creamy tomato-based chicken curry inspired by traditional Murgh Makhani, made without any dairy or leavened ingredients, using coconut cream and cashew paste for luscious texture and flavor.

Steps

1. Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until golden brown. 2. Add grated ginger and minced garlic; cook for 1-2 minutes until fragrant. 3. Stir in turmeric, ground coriander, red chili powder, and garam masala; cook spices for 30 seconds. 4. Add pureed tomato and simmer for 5-7 minutes until oil begins to separate. 5. Add chicken pieces and salt; cook covered on medium-low heat for 10-12 minutes until chicken is cooked through. 6. Stir in cashew paste and coconut cream; cook for another 5 minutes, stirring occasionally. 7. Adjust seasoning and add lemon juice. 8. Garnish with fresh cilantro leaves and serve hot with rice or flatbread.

150g boneless chicken thighs, cut into bite-sized pieces 1 tbsp coconut oil 1 small onion, finely chopped 1 inch ginger, grated 2 garlic cloves, minced 1 large tomato, pureed 2 tbsp coconut cream 1 tbsp cashew nuts, soaked and blended into a paste 1 tsp garam masala 1/2 tsp turmeric powder 1 tsp ground coriander 1/2 tsp red chili powder (adjust to taste) Salt to taste Fresh cilantro leaves for garnish Juice of 1/2 lemon