Dairy-Free Malai Chicken
Indulge in the rich and flavorful goodness of Dairy-Free Malai Chicken—an irresistible twist on this classic North Indian dish that’s entirely free of dairy yet full of creamy texture. Tender chicken thighs are marinated in a zesty blend of garlic, ginger, green chili, and lemon juice, then simmered to perfection in a luscious gravy made with coconut cream and cashew paste. Infused with fragrant spices like garam masala, cumin, and coriander, this dish delivers an authentic taste while being ideal for those following a dairy-free diet. Perfectly paired with steamed rice or warm naan, this comforting and wholesome recipe is a must-try for anyone craving bold, savory flavors without the dairy.
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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
Directions
Step 1
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.
Step 2
While the chicken marinates, blend the cashew nuts with a few tablespoons of water until you have a smooth paste. Set aside.
Step 3
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown.
Step 4
Stir in the ground coriander, ground cumin, and garam masala, cooking for a minute until fragrant.
Step 5
Add the marinated chicken to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is golden on the outside.
Step 6
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.
Step 7
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.
Step 8
Adjust the seasoning with more salt if needed. Garnish with fresh coriander leaves before serving.
Step 9
Serve the Dairy-Free Malai Chicken with rice or your choice of bread for a complete meal.
Nutrition Facts
| Serving size | (1069.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2228.9 |
| Total Fat 135.5g | 0% |
| Saturated Fat 72.2g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 433.3mg | 0% |
| Sodium 3127.3mg | 0% |
| Total Carbohydrate 154.6g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 117.2g | |
| Protein 115.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 211.1mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2353.5mg | 0% |
Source of Calories