Dairy-Free Butter Chicken
Indulge in the rich and creamy flavors of Dairy-Free Butter Chicken, a wholesome twist on the classic Indian favorite. This recipe swaps heavy cream for velvety full-fat coconut milk, creating a luscious sauce that's perfect for those avoiding dairy. Tender chicken thighs are simmered in an aromatic blend of garam masala, cumin, coriander, and turmeric, with a hint of optional cayenne for a customizable kick. A balance of tangy tomato purée, fragrant garlic and ginger, and a splash of zesty lemon juice ensures every bite is vibrantly flavorful. Finished with a sprinkle of fresh cilantro, this gluten-free, dairy-free delight pairs beautifully with fluffy basmati rice or warm naan, making it a comforting and allergy-friendly meal for the whole family. Ideal for weeknight dinners or special occasions, this easy-to-make recipe is packed with bold, authentic spices and ready in under an hour!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 1 cup Coconut milk (full-fat)
- 1 cup Tomato purée
- 1 medium Onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Coconut oil
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Roughly chop the onion, and finely mince the garlic and ginger.
Cut the chicken thighs into bite-sized pieces.
In a large pan or skillet, heat the coconut oil over medium heat.
Add the chopped onion, and sauté until translucent, about 5 minutes.
Stir in minced garlic and ginger. Cook for another 2 minutes until fragrant.
Add garam masala, cumin, coriander, turmeric, paprika, cayenne pepper (if using), and salt to the pan. Stir well to coat the onions and release the spices' aromas.
Pour in the tomato purée, and let the mixture simmer for 5 minutes, stirring occasionally.
Add the chicken pieces to the sauce. Stir to coat the chicken evenly.
Pour in the coconut milk, stirring gently to combine.
Reduce the heat to low, and cover the pan. Let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the lemon juice.
Taste and adjust seasoning with additional salt or spices, if desired.
Garnish with chopped fresh cilantro leaves before serving.
Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.5 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3632 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
