Dairy Free Butter Chicken is a delicious twist on the classic Indian dish known for its creamy and rich flavors, yet it caters to those who want or need to avoid dairy products. This recipe uses coconut milk to deliver a creamy texture while keeping it completely dairy-free. In addition, it’s packed with spices that create a flavorful and aromatic dish, perfect for any occasion, whether it’s a weeknight dinner or a special gathering.
Why Make This Recipe
Choosing to make Dairy Free Butter Chicken is a wonderful way to enjoy a nutritious and hearty meal without the discomfort that dairy can cause for some people. Not only does it cater to dietary restrictions, but it also introduces a variety of flavors that can impress family and friends. Cooking with coconut milk adds healthy fats and a subtle sweetness that balances perfectly with the spices used in the dish. Whether you’re lactose intolerant, vegan, or simply looking to try something new, this recipe is sure to become a favorite.
How to Make Dairy Free Butter Chicken
Creating this dish involves several steps that ensure every part comes together beautifully, starting from marinating your chicken to preparing a thick, flavorful sauce.
Ingredients
- 1/2 cup (114g) full fat coconut milk, coconut cream or coconut yoghurt (see notes)
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon ginger, minced
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 pounds (907g) boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
- 4 tablespoons (60ml) coconut oil, divided
- 1 onion, finely diced
- 5 garlic cloves, minced
- 4 teaspoons freshly grated ginger
- 1 chili, stemmed, seeded and minced (see notes for type)
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 1/2 cups (360ml) water
- 1/2 cup (64g) tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek or kasoori methi (see notes)
- 1 cup (228g) full fat coconut milk or coconut cream (from a can)
Directions
Marinate the Chicken: Start by combining the marinade ingredients in a large mixing bowl. This includes 1/2 cup of coconut milk, 1 tablespoon of lemon juice, minced ginger, minced garlic, and all the spices: garam masala, black pepper, turmeric, and salt. Mix these until well combined.
Add the Chicken: Next, add the chicken pieces into the marinade. Stir until every piece is fully coated in the mixture. Allow the chicken to marinate for at least 30 minutes. If you have time, marinating overnight will intensify the flavors wonderfully.
Cook the Chicken: In a large pot or skillet, heat 2 tablespoons of coconut oil over medium-high heat. To check if the oil is ready, flick a couple of drops of water into the oil – it should sizzle. Add the marinated chicken pieces in 2-3 batches, ensuring you don’t overcrowd the pan. Cook each side for about 3 minutes or until browned, then remove the chicken and set aside.
Sauté the Aromatics: With the pot still over heat, add the remaining 2 tablespoons of coconut oil and toss in the finely diced onions. Sauté for 5-7 minutes, stirring frequently until the onions become translucent. Then, add the minced garlic, grated ginger, and chili. Cook for an additional minute until the mixture is fragrant.
Add the Spices: Turn the heat down to medium-low and add the tomato paste, garam masala, ground coriander, ground cumin, and black pepper to the pan. Stir continuously for about 2-3 seconds. If the mixture looks dry at any point, don’t hesitate to splash in a tablespoon or two of water to keep it moist.
Simmer the Sauce: Pour in the water, followed by the sugar and salt. Allow this to simmer on medium heat for at least 15 minutes. The sauce will thicken and change to a rich reddish-brown color.
Blend for Smoothness: Once the sauce has thickened, remove it from the heat. Transfer the sauce to a blender or food processor; do not overfill the blender. Blend until you achieve a smooth consistency, then pour it back into the pot. Alternatively, you can use an immersion blender for convenience; just make sure to pour the sauce into a heat-safe bowl before blending.
Combine and Finish: Stir in the remaining coconut milk or coconut cream into the sauce until well combined. Add the browned chicken pieces back to the pot, and let the mixture simmer on medium-low heat for an additional 10 minutes. If using dried fenugreek or kasoori methi, stir it in during this step.
Serve: Once fully cooked, serve your Dairy Free Butter Chicken hot, garnished with fresh cilantro. Pair it with a side of rice or cauliflower rice for a complete meal.
How to Serve Dairy Free Butter Chicken
Dairy Free Butter Chicken is best served hot, garnished with fresh cilantro for a burst of color and flavor. Serve it alongside fluffy basmati rice or cauliflower rice for a low-carb option. You can also offer naan bread or gluten-free flatbread to soak up all the delicious sauce. This dish pairs wonderfully with a simple cucumber salad or roasted vegetables for a balanced meal.
How to Store Dairy Free Butter Chicken
To store any leftovers, place them in an airtight container and keep them in the refrigerator. Dairy Free Butter Chicken will stay fresh for up to five days. When you’re ready to eat it again, simply reheat on the stove over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.
Tips to Make Dairy Free Butter Chicken
- Marinating Time: The longer you can let the chicken marinate, the more flavorful it will become. Aim for at least 30 minutes, but overnight is the best option if you have the time.
- Chicken Pieces: Both chicken breasts and thighs work well in this recipe. Using a mixture gives a great texture and flavor.
- Spice Level: Depending on your spice tolerance, you can adjust the amount of chili used in the recipe. A milder variety or leaving it out entirely will decrease the heat.
- Consistency of Sauce: If you prefer a thicker sauce, let it simmer longer. For a thinner sauce, just add a bit more water or coconut milk.
Variation
You can easily customize this recipe to suit your tastes. For a vegetarian version, substitute the chicken with cubed tofu or chickpeas. You can also add vegetables such as spinach or bell peppers to the sauce for added nutrition. Experimenting with different spices or adding more heat with additional chilies or chili powder can create a unique flavor profile.
FAQs
Can I use a different non-dairy milk instead of coconut milk?
While coconut milk is preferred for its creaminess, you can try other non-dairy alternatives like almond milk or soy milk. Just keep in mind that the flavor may change.Is this dish spicy?
The spice level depends on the type and amount of chili you use. You can adjust it according to your preference by reducing or omitting the chili altogether.Can I freeze leftovers?
Yes, you can freeze Dairy Free Butter Chicken. Allow it to cool completely before placing it in an airtight container. It can be frozen for up to three months.
By following these steps and tips, you’ll be able to create a mouthwatering Dairy Free Butter Chicken that’s not only easy to prepare but also sure to win over even the pickiest eaters. Enjoy this flavorful and comforting dish anytime you crave something delicious without the dairy!
PrintDairy Free Butter Chicken
A creamy and rich twist on the classic Indian dish, made dairy-free using coconut milk and packed with aromatic spices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy Free
Ingredients
- 1/2 cup (114g) full fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon minced ginger
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 pounds (907g) boneless, skinless chicken breasts/thighs
- 4 tablespoons (60ml) coconut oil, divided
- 1 onion, finely diced
- 5 garlic cloves, minced
- 4 teaspoons freshly grated ginger
- 1 chili, stemmed and minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 1/2 cups (360ml) water
- 1/2 cup (64g) tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek
- 1 cup (228g) full fat coconut milk
Instructions
- Marinate the chicken by combining the marinade ingredients in a large mixing bowl: coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt. Mix well.
- Add the chicken pieces into the marinade, ensuring each piece is coated. Marinate for at least 30 minutes, ideally overnight.
- Cook the chicken in a large pot or skillet with 2 tablespoons coconut oil over medium-high heat in batches until browned, about 3 minutes per side. Set aside.
- Sauté diced onions in the remaining coconut oil for 5-7 minutes until translucent. Add minced garlic, grated ginger, and chili; cook for 1 minute.
- Add tomato paste, garam masala, ground coriander, ground cumin, and black pepper; stir for 2-3 seconds, adding water if necessary.
- Simmer the sauce by pouring in water, sugar, and salt. Allow it to thicken for at least 15 minutes.
- Blend the sauce until smooth, then return it to the pot.
- Combine with the remaining coconut milk/cream and add in the browned chicken. Let simmer for an additional 10 minutes.
- Serve hot, garnished with fresh cilantro and accompanied by rice or cauliflower rice.
Notes
Marinate overnight for best flavor and adjust spice levels according to preference. Vegan options available.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Dairy Free, Butter Chicken, Indian Cuisine, Coconut Milk, Quick Dinner