Oh this no dairy butter chicken is absolutely creamy and delicious! You don’t even taste the coconut milk in the saucy gravy which makes it taste like such an amazing gluttonous treat to eat! This dish is so easy to make and is even better as leftovers. When eating it the next day, the flavor is much more robust and tasty!
Another wonderful thing about this dish is that it can be made in the InstantPot or the Slow Cooker. It tastes great either way!
Ingredients
1 tablespoon avocado oil
1 onion, diced
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 (14 0z) can full-fat coconut milk
1 (6 oz) can tomato paste
2 tablespoons garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder
salt and pepper to taste
3 pounds boneless, skinless chicken breast or thighs, cut into cubes
Slow Cooker Instructions:
Heat avocado oil in a large saucepan over medium heat. Add onion and cook for 3-4 minutes. Next, add garlic and ginger, cook for an additional 30 seconds. Mix in coconut milk, tomato paste, garam masala, curry powder, and chili powder. Stir until well combined. Cook for about 2 minutes.Season with salt and pepper.
Place chicken in Slow Cooker. Pour sauce mixture and combine. Cover and cook for 5 hours on low.
Serve with rice or naan.
InstantPot Instructions:
Heat avocado oil in the InstantPot on saute setting, over low. Add onion and cook for 3-4 minutes. Next, add garlic and ginger, cook for an additional 30 seconds. Mix in coconut milk, tomato paste, garam masala, curry powder, and chili powder. Stir until well combined. Cook for about 2 minutes.Season with salt and pepper.
Add chicken to mixture and combine. Secure lid, set valve to seal, and select high pressure and set cook time for 5 minutes. Natural release pressure for 10 minutes, then manually release the pressure.
Serve with rice or naan.
Enjoy!
Recipe from Damn Delicious