Soy-Free Dairy-Free Butter Chicken

Savor the creamy, aromatic flavors of this Soy-Free Dairy-Free Butter Chicken, a delightful twist on the classic Indian dish that’s perfect for those with dietary restrictions. Made with tender, marinated chicken thighs simmered in a rich and velvety sauce crafted from coconut cream, cashew milk, and a medley of warming spices like garam masala, turmeric, and paprika, this recipe is a dairy-free indulgence that doesn’t skimp on authenticity. The addition of fresh ginger, garlic, and crushed tomatoes brings depth to every bite, while a finishing sprinkle of fresh cilantro adds a vibrant touch. Ready in just an hour, this gluten-free and allergen-friendly dish pairs beautifully with steamed rice or naan for a comforting, crowd-pleasing meal. Perfect for weeknight dinners or special occasions, it’s a must-try for anyone seeking a flavorful, healthier alternative to traditional butter chicken.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Chicken thighs, boneless and skinless
• 1 cup Coconut cream
• 1 can (15 ounces) Canned tomatoes, crushed
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoons Lemon juice
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Cashew milk

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the lemon juice and salt, mix well, and let marinate for 10 minutes.

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet. Stir and cook the spices for 1-2 minutes to release their aromas.

Step 5

Increase the heat to medium-high and add the marinated chicken pieces to the skillet. Cook, stirring occasionally until the chicken is browned on all sides, about 5-7 minutes.

Step 6

Pour in the canned tomato and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, or until the chicken is cooked through.

Step 7

Stir in the coconut cream and cashew milk, and allow everything to simmer for another 5 minutes until the sauce thickens.

Step 8

Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.

Step 9

Serve over steamed rice or with your choice of bread.

Nutrition Facts

Serving size	(1511.6g)

Amount per serving	% Daily Value*
Calories	2311.7

Total Fat 122.1g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 0.9g
Cholesterol 567.0mg	0%
Sodium 4022.3mg	0%
Total Carbohydrate 180.8g	0%
Dietary Fiber 16.5g	0%
Total Sugars 146.2g
Protein 130.2g	0%

Vitamin D 0IU	0%
Calcium 292.9mg	0%
Iron 16.0mg	0%
Potassium 2658.5mg	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: 46.9%

Protein: 22.2%

Carbs: 30.9%