Dairy-Free Buttered Chicken

Transform your weeknight dinner routine with this rich and indulgent Dairy-Free Buttered Chicken, a lighter twist on the classic Indian dish. Perfect for those seeking comfort food without the dairy, this recipe swaps traditional cream with velvety coconut yogurt and coconut milk, creating a luxuriously smooth sauce. Tender chicken bites are simmered in an aromatic blend of garam masala, cumin, turmeric, and paprika, balancing hearty spices with the natural sweetness of tomato puree. The dish is finished with a zesty touch of lemon juice and a sprinkle of fresh cilantro for a burst of freshness. Ready in under an hour, this creamy dairy-free curry pairs beautifully with steamed rice or gluten-free naan for a satisfying meal that’s both healthy and flavorful.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 medium Onion, finely chopped
• 1 cup Tomato puree
• 1 cup Coconut yogurt
• 1 cup Coconut milk
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• 1 Cinnamon stick
• 1 Bay leaf

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Heat olive oil in a large pan over medium heat. Add the cinnamon stick and bay leaf, cooking for 1 minute until fragrant.

Step 3

Add minced garlic, grated ginger, and chopped onion to the pan, cooking for about 3-4 minutes until the onion becomes translucent.

Step 4

Stir in the ground cumin, coriander, turmeric, paprika, and cayenne pepper, cooking for another minute.

Step 5

Add the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.

Step 6

Pour in the tomato puree, coconut yogurt, and coconut milk. Stir to combine, ensuring the chicken is well coated.

Step 7

Reduce the heat and let the mixture simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Step 8

Season the curry with salt, garam masala, and lemon juice. Stir well to distribute the spices evenly.

Step 9

Remove the cinnamon stick and bay leaf from the curry before serving.

Step 10

Garnish with freshly chopped cilantro and serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(1477.6g)

Amount per serving	% Daily Value*
Calories	1486.0

Total Fat 59.3g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 4169.5mg	0%
Total Carbohydrate 98.0g	0%
Dietary Fiber 15.0g	0%
Total Sugars 57.0g
Protein 152.4g	0%

Vitamin D 0IU	0%
Calcium 290.5mg	0%
Iron 12.1mg	0%
Potassium 3371.5mg	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: 34.8%

Protein: 39.7%

Carbs: 25.5%