Chicken Makhani

Budget Recipes

A dairy free version of a favorite Indian dish. This recipe uses coconut oil instead of butter and coconut milk instead of cream and yogurt. Besides being dairy free, this dish is also absolutely delicious and very affordable. Why not try this one with some of your leftover turkey?

  • 3 Tbsp coconut oil, divided
  • ½ onion, diced
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp garam masala, divided
  • 2 tsp chili powder, divided
  • 2 tsp cumin
  • 1 bay leaf
  • 1 Tbsp vegetable broth powder
  • 1 cup hot water
  • 2 Tbsp agave syrup
  • ½ can tomato paste
  • 1 can coconut milk
  • Salt & pepper to taste
  • 1# chicken thighs
  • ¼ cup cilantro, minced

Instructions:

Sauté onion in 2 Tbsp oil until translucent. Add lemon juice, ginger, garlic, 1 tsp garam masala, 1 tsp chili powder, cumin, and bay leaf. Cook 1 minute. In a medium bowl, whisk together broth powder and hot water. Add agave, tomato paste and coconut milk. Pour over onions and simmer for 10 minutes. Remove bay leaf; add salt & pepper to taste. Remove from pan and set aside.

In the same pan, melt 1 Tbsp coconut oil; add chicken, 1 tsp chili powder and 1 tsp garam masala. Cook until chicken is brown on both sides. Pour sauce back into skillet and cook until chicken is cooked through, about 20-25 minutes. Serve over rice, garnished with cilantro.