Heart-Healthy Dairy-Free Butter Chicken

Savor the rich, creamy flavors of this *Heart-Healthy Dairy-Free Butter Chicken*, a wholesome twist on the classic Indian dish designed to nourish your body and excite your taste buds. This recipe swaps out heavy cream and butter for silky coconut milk, making it entirely dairy-free while maintaining its signature luscious sauce. Marinated in aromatics like garlic, ginger, and a medley of warming spices, tender chicken thighs simmer to perfection in a velvety tomato-coconut base. Paired with nutty, fiber-rich brown rice cooked in vegetable broth, this dish is as satisfying as it is nutritious. Perfect for those seeking a heart-smart, gluten-free, and flavor-packed dinner option, this easy-to-make recipe will become a staple in your healthy weeknight meal repertoire. Garnish with fresh cilantro for a burst of color and freshness!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, combine the minced garlic, grated ginger, garam masala, turmeric, cumin, paprika, coriander powder, salt, black pepper, and lemon juice.

Step 3

Add the chicken pieces to the spice mixture, ensuring they are well-coated. Let marinate for at least 15 minutes.

Step 4

While the chicken is marinating, rinse the brown rice under cold water.

Step 5

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.

Step 6

In a large skillet or pan, heat the olive oil over medium heat.

Step 7

Add the marinated chicken pieces to the skillet and cook until they are browned on all sides, about 8-10 minutes.

Step 8

Add the tomato puree to the skillet and stir to coat the chicken.

Step 9

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.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve the dairy-free butter chicken hot, garnished with chopped cilantro, over the cooked brown rice.

Nutrition Facts

Serving size	(2427.0g)

Amount per serving	% Daily Value*
Calories	2741.8

Total Fat 150.6g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 567.0mg	0%
Sodium 5142.1mg	0%
Total Carbohydrate 205.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 37.3g
Protein 159.1g	0%

Vitamin D 31.8IU	0%
Calcium 433.8mg	0%
Iron 30.2mg	0%
Potassium 5177.2mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 22.6%

Carbs: 29.2%