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!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Roughly chop the onion, and finely mince the garlic and ginger.

Step 2

Cut the chicken thighs into bite-sized pieces.

Step 3

In a large pan or skillet, heat the coconut oil over medium heat.

Step 4

Add the chopped onion, and sauté until translucent, about 5 minutes.

Step 5

Stir in minced garlic and ginger. Cook for another 2 minutes until fragrant.

Step 6

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.

Step 7

Pour in the tomato purée, and let the mixture simmer for 5 minutes, stirring occasionally.

Step 8

Add the chicken pieces to the sauce. Stir to coat the chicken evenly.

Step 9

Pour in the coconut milk, stirring gently to combine.

Step 10

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.

Step 11

Stir in the lemon juice.

Step 12

Taste and adjust seasoning with additional salt or spices, if desired.

Step 13

Garnish with chopped fresh cilantro leaves before serving.

Step 14

Serve hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(1282.0g)

Amount per serving	% Daily Value*
Calories	2097.9

Total Fat 143.5g	0%
Saturated Fat 89.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 2892.8mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 26.5g
Protein 144.9g	0%

Vitamin D 35IU	0%
Calcium 301.6mg	0%
Iron 22.5mg	0%
Potassium 3632.5mg	0%

*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.

Source of Calories

Fat: 60.5%

Protein: 27.2%

Carbs: 12.3%