Butter chicken is a comforting and nourishing meal that has become a family favorite these last few months. The chicken is marinated in yogurt, vindaloo spice blend, and lemon juice and then combined with caramelized onions, broth, tomatoes and cream to create a luxurious meal.
With a recipe like this, I’m pretty sure many of you will ask about adaptations, so let’s dive in:
- If you need to avoid dairy, you can make this with a dairy-free yogurt, coconut oil and coconut milk (see specific measurements below).
- If you need to avoid tomatoes, you can use 1 cup of this Nomato sauce. If you’re wondering why I use nightshades in my recipes and if you need to avoid them, read this article.
- You can serve this with either riced cauliflower or properly prepared brown rice.
- The Vindaloo spice blend is a must. I honestly don’t know how to make this dish without it. You can purchase it here, or make your own.
I like to put together the marinade in the morning and then finish the rest when it’s time to cook dinner. It also makes for great leftovers!