Dairy free macadamia butter chicken

A unique spin on a classic Indian curry that’s perfect for a hearty lunch or dinner with friends and family. The buttery taste of macadamias drives home the creamy flavour in this vegan dish.




  • Main Course


  • Midweek Meal




For the Chicken: 

  • 500 gms Chicken Thigh (Cubed)  
  • 1.5 Tbsp. Ginger Garlic Paste 
  • 1 Tsp. Salt 
  • 1 Tsp. Turmeric Powder 
  • 1 Tsp. Kashmiri Red Chilli Powder 
  • ½ Tsp. Red Chilli Powder 
  • 1 Tsp. Garam Masala 
  • 1 Tbsp. Kasuri Methi
  • 2 Tbsp. Mustard Oil 
  • Lemon Juice (From 1 lemon) 
  • 2-3 Tbsp. Oil (To cook the chicken) 


For the Butter Chicken Gravy:  

  • 1 Tbsp. Cooking Oil
  • 1 Dried Red Chilli
  • 1 Bay Leaf
  • 1 Tsp. Cumin Seeds 
  • 5-6 Garlic Cloves 
  • ½ Inch Ginger  
  • 1 Large Onion (Roughly chopped) 
  • 3 Medium Tomatoes (Roughly chopped) 
  • 2 Green Chillies (Roughly chopped) 
  • 1/2 Cup Macadamia Nuts 
  • 1 Tsp. Salt
  • ½ Tsp. Kashmiri Red Chilli Powder 
  • ½ Tsp. Sugar 
  • Water (As required)
  • In a bowl, combine the ginger garlic paste, salt, turmeric powder, kashmiri red chilli powder, red chilli powder, garam masala, kasuri methi, mustard oil and lemon juice, and completely coat the cut chicken in the marinade. Cover the bowl with cling wrap and refrigerate for at least 4-5 hours.  
  • Add 2-3 tbsp of oil to a heavy-bottomed pan and cook the marinated chicken on medium to high flame until cooked through and charred (4-5 minutes per side). 
  • Transfer to a plate and store until required. 
  • To make the gravy, heat oil in a pan. Add cumin seeds, red chilli and bay leaf. Sauté for 2-3 minutes before adding garlic, ginger, onion and tomatoes. Once fragrant, add salt and chilli powder.  
  • Cook on a low flame for a further 8-10 minutes. If it starts sticking, you can add a little bit of water to the pan. Once done, set aside to cool before blending into a smooth paste. 
  • While the gravy is cooking, grind the macadamia nuts and ½ cup water to a smooth puree in a blender. 
  • Heat a pan and add the smooth gravy, most of the macadamia nut puree, and sugar. Cook for 6-8 minutes. Add the pre-cooked chicken and cook for a further 5-8 minutes.  
  • Transfer to a serving bowl and top with the reserved macadamia puree and fresh coriander leaves. 
  • Calories: 477kcal
  • Carbohydrates: 10g
  • Protein: 24g
  • Fat: 37g
  • Cholestrol: 137mg
  • Sodium: 301mg
  • Vitamin C: 19.7mg
  • Calcium: 78mg
  • Iron: 1.9mg