Chicken

Dairy & Nut Free Butter Chicken Sauce

Thumbnail | Link

Dairy & Nut Free Butter Chicken Sauce

So currently I’m obsessed on developing the perfect recipe for a creamy, silky and glossy dairy AND nut free butter chicken sauce. Traditionally vats of heavy cream or tons of butter is used to make the sauce super dench and creamy.

I am super pleased with the end result of the sauce and you will be too! I have listed the chicken marinade ingredients too.

Chicken Marinade Ingredients (2hrs-overnight)
800g chopped 🐔 thighs
Juice of half a lemon
1.5tbspn minced garlic
1tbspn finely grated ginger
2tsp garam masala
1tsp turmeric powder
1tsp cumin powder
1/2tsp red chilli powder (optional)
1/4tsp salt

For the Sauce
4tbspn vegan butter
1 large onion roughly sliced
1.5tbspn roughly chopped garlic
1tbspn roughly chopped ginger
400g chopped tomatoes
1.5tsp cumin powder
1.5tsp garam masala
1tsp coriander powder
½ tsp dried fenugreek leaves (optional)
Salt to taste
Red chilli powder to taste

Method
1. Mix all the ingredients for the 🐔 marinade and allow to rest for 2hrs in the fridge
2. Add 1tbspn of the butter to a large pan on a high heat and flash fry the 🐔 until half cooked – set aside, you will finish cooking them later in the sauce
3. To the same pan add 1tbspn butter, onions, garlic & ginger and soften them on a medium heat stirring constantly. Scrape up any of the 🐔 from the bottom of the pan for extra flavour – sauté for 5-7mins then add the cumin, coriander powder and garam masala. Stir well for up to a minute
4. Add the crushed tomatoes. Stirring occasionally let the sauce simmer on a low heat for about 10-12mins until the sauce thickens and turns a deep browny red colour
5. Remove the sauce from the heat and transfer the mixture into a food processor and blend until smooth
6. Transfer the smooth sauce back to the pan and stir well in the last 2tbspns of butter for 3-5mins on a low heat
7. Add the dried fenugreek, season with salt, chilli powder, stir well
8. Add the 🐔 and the juices to the sauce and cook on a low-medium heat for 15-20mins
9. Garnish with fresh coriander and serve
.
🍽Suitable from 6m+ (omit salt)
🌱Swap chicken for tofu, halloumi, paneer
❄️Can be frozen for up to 3months

#rtskitchensnaps