Mediterranean Diet Dairy-Free Butter Chicken

Experience the rich, creamy flavors of this Mediterranean Diet Dairy-Free Butter Chicken, a wholesome twist on the classic Indian-inspired dish. Perfectly tender chicken thighs are gently simmered in a luscious coconut milk and spiced tomato sauce, bursting with warm, aromatic flavors from cumin, garam masala, turmeric, and paprika. This dairy-free recipe not only supports your Mediterranean diet goals but also offers a guilt-free indulgence without sacrificing that velvety "butter chicken" texture. Quick to prepare and ready in under an hour, this recipe is ideal for busy weeknights or cozy gatherings. Serve it over nutrient-packed brown rice or quinoa and top with fresh cilantro for a vibrant, satisfying meal that’s both nourishing and irresistibly delicious.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup tomato puree
• 1 can (14 oz) full-fat coconut milk
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• 2 cups cooked brown rice or quinoa

Directions

Step 1

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

Step 2

In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and ginger to the pan and sauté for an additional 2 minutes until fragrant.

Step 4

Stir in the cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, salt, and black pepper.

Step 5

Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook for about 5 minutes or until the chicken is lightly browned on all sides.

Step 6

Pour in the tomato puree and mix well. Allow the mixture to simmer for 10 minutes, stirring occasionally.

Step 7

Add the coconut milk to the pan, stirring to combine. Bring the mixture to a gentle simmer and cook for another 10 minutes until the chicken is cooked through and the sauce has thickened.

Step 8

Stir in the lemon juice and adjust the seasoning with additional salt and pepper if necessary.

Step 9

Garnish the butter chicken with chopped fresh cilantro before serving.

Step 10

Serve hot over cooked brown rice or quinoa.

Nutrition Facts

Serving size	(1779.5g)

Amount per serving	% Daily Value*
Calories	2839.6

Total Fat 184.9g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 2933.3mg	0%
Total Carbohydrate 167.0g	0%
Dietary Fiber 29.5g	0%
Total Sugars 34.6g
Protein 148.0g	0%

Vitamin D 31.8IU	0%
Calcium 332.9mg	0%
Iron 28.6mg	0%
Potassium 4087.3mg	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: 56.9%

Protein: 20.2%

Carbs: 22.8%