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Dairy Free "Butter" Chicken


  • 1 onion, diced
  • 1 1/2 pounds chicken, cut into 1 inch cubes
  • 5 cloves garlic, grated
  • 2 inches ginger, grated
  • 1 tbsp garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 tbsp red wine vinegar
  • 28 ounces crushed tomato
  • 14 ounces coconut milk
  • cauliflower rice
  • cilantro for garnish


  • In a large pot or dutch oven, cook the onion in a little oil to soften, about 5 minutes.
  • Add the chicken and cook on high for 5 minutes to brown.
  • Turn heat to low and add in the ginger, garlic, garam masala, cumin, coriander, turmeric, and cayenne. Stir well to combine and cook for 3 minutes.
  • Add in the vinegar and scrape the pan to get all the browned bits off the bottom.
  • Add in the tomato and coconut milk and stir to combine. Simmer for 20 minutes.
  • Serve with cauliflower rice and top with cilantro.

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