Dairy-Free Butter Chicken with Rice

Elevate your weeknight dinner game with this irresistible Dairy-Free Butter Chicken with Rice—a healthier twist on the beloved classic that doesn’t skimp on rich, luscious flavor. Tender pieces of marinated chicken are infused with a vibrant spice blend, including garam masala, cumin, and paprika, before being simmered in a creamy coconut-based sauce made with tomato puree and coconut cream. The use of coconut yogurt and oil not only makes this recipe completely dairy-free but also adds a subtle tropical flair. Served over fluffy white basmati rice and garnished with fresh cilantro, this dish is both a comfort-food favorite and a gluten-free, allergy-friendly option. With simple prep in just 20 minutes, it’s perfect for impressing your family or guests any night of the week.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.5 cup Coconut yogurt
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Lemon juice
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 Onion, finely chopped
• 1 cup Tomato puree
• 1 cup Coconut cream
• 2 cups Cooked white basmati rice
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Cut the chicken breast into bite-sized pieces. In a large bowl, combine the chicken pieces with coconut yogurt, minced garlic, minced ginger, lemon juice, garam masala, ground cumin, ground paprika, cayenne pepper, and salt. Mix well and marinate for at least 15 minutes, or up to 4 hours if time allows.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the marinated chicken pieces in batches if necessary, and cook until they are nicely browned and cooked through, about 5-7 minutes per batch. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the tomato puree and cook for another 3 minutes, allowing the mixture to thicken slightly.

Step 5

Add the coconut cream to the skillet and stir to combine. Bring the sauce to a gentle simmer, then return the cooked chicken to the skillet. Stir well and let the chicken simmer in the sauce for another 10 minutes to absorb the flavors.

Step 6

Serve the dairy-free butter chicken over cooked basmati rice and garnish with fresh chopped cilantro.

Nutrition Facts

Serving size	(1719.8g)

Amount per serving	% Daily Value*
Calories	2610.2

Total Fat 91.9g	0%
Saturated Fat 69.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 390.1mg	0%
Sodium 4045.2mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 13.8g	0%
Total Sugars 153.1g
Protein 151.8g	0%

Vitamin D 0IU	0%
Calcium 268.8mg	0%
Iron 14.2mg	0%
Potassium 3296.6mg	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: 31.1%

Protein: 22.9%

Carbs: 46.0%