Indian food entices me with it’s deep and complex flavours! The ancient Ayurvedic tradition infuses Indian cuisine with wisdom and spices with both nutritional and medicinal value.
Butter chicken is a favourite when going out for Indian food, but it is not an option for those of us who are dairy free. With this dish I am making an attempt at making a version for the home cook where I have replaced the cream with cashew cream. This recipe is inspired by Anupy Singla’s Murgh Makhani in her excellent authentic Indian cookbook “Indian for Everyone”, and by Rachana’s Kitchen Murgh Makhani. I have adapted and made my own version aiming for a dish that is easy to make and packed with flavour, while keep with my goal to be dairy free and use healthy fats.
There is no way denying that making this dairy-free butter chicken involves a few steps, but the reward with be well worth it. This Butter Chicken is a great dish for dinner parties and batch cooking. You can also make the sauce alone, freeze it, and then make the chicken when ready to use.
Be sure to read the recipe in its entirety so you understand all the steps. You can make your own spice mixes or buy pre-made, just make sure they are gluten-free. In this recipe I am using Garam Masala and Tandoori Masala.