Dairy Free Butter Chicken

Why Make This Recipe

Dairy Free Butter Chicken is a delicious twist on a classic Indian dish. This version replaces traditional dairy with creamy coconut milk, making it suitable for those who are lactose intolerant or following a dairy-free diet. Not only does it retain the rich and flavorful essence of butter chicken, but it also offers a healthier option without sacrificing taste. The combination of spices and tender chicken creates a comforting, satisfying meal that everyone will love.

How to Make Dairy Free Butter Chicken

Making Dairy Free Butter Chicken is a straightforward process that involves marinating the chicken, cooking it, and preparing a flavorful sauce. With the right ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

Ingredients

• 1/2 cup (114g) full fat coconut milk, coconut cream or coconut yoghurt
• 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
• 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
• 1 cup (228g) full fat coconut milk or coconut cream (from a can)

Directions

1. Marinate the Chicken:
   Start by marinating the chicken. In a large bowl, combine the coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt. Mix well to form a marinade. Add the chicken pieces to the bowl, ensuring they are thoroughly coated. Let the chicken marinate for at least 30 minutes. If you have more time, marinating for a few hours or overnight in the fridge will enhance the flavors even more.

2. Cook the Chicken:
   Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches. Avoid overcrowding the pot to ensure even cooking. Cook the chicken for about 5-7 minutes, or until browned on all sides. Once browned, remove the chicken from the pot and set it aside.

3. Sauté Aromatics:
   In the same pot, add the remaining two tablespoons of coconut oil. Then, add the finely diced onion and sauté until it turns translucent — usually about 5 minutes. Next, add the minced garlic, grated ginger, and minced chili, cooking for another minute until fragrant. This mix adds depth to the dish.

4. Add Spices:
   Reduce the heat to medium-low. Stir in the tomato paste, garam masala, ground coriander, ground cumin, and black pepper. Stir these spices for 2-3 seconds to release their flavors, but be careful not to burn them.

5. Simmer Sauce:
   Pour in the water, sugar, and salt, and bring the mixture to a gentle simmer. Let it cook for about 15 minutes. This allows the sauce to thicken and the flavors to meld together perfectly.

6. Blend for Smoothness:
   To achieve a smooth, creamy sauce, transfer the cooked sauce to a blender. Blend it until it’s completely smooth, then return the blended sauce to the pot. This step adds to the "butter" chicken texture.

7. Combine and Finish:
   Stir in the remaining coconut milk. Add the cooked chicken back to the pot and stir to combine everything well. Simmer this mixture for another 10 minutes. If you want to add a little extra flavor, sprinkle in the dried fenugreek or kasoori methi during this time.

8. Serve:
   Once done, it’s time to serve your Dairy Free Butter Chicken! Garnish with fresh cilantro if you like, and enjoy it hot with rice or gluten-free flatbread such as naan or chapati.

How to Serve Dairy Free Butter Chicken

Dairy Free Butter Chicken is best served hot. Pair it with fluffy basmati rice or gluten-free flatbreads to scoop up the delicious sauces. You can also serve it with a side of steamed vegetables or a fresh salad to balance the flavors. Enjoy it with a dollop of dairy-free yogurt for an extra creamy texture.

How to Store Dairy Free Butter Chicken

You can store leftover Dairy Free Butter Chicken in an airtight container in the refrigerator. It will last for 3-4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat until warmed through. If you wish to store it for a longer period, it can be frozen in an airtight container for up to 3 months. Just ensure to thaw it overnight in the fridge before reheating.

Tips to Make Dairy Free Butter Chicken

1. Customize the Spice Level: If you prefer a milder flavor, feel free to reduce the amount of chili used in the sauce. You can also omit the chili altogether for a more family-friendly dish.

2. Marinate Longer: For the best flavor, try to marinate the chicken for several hours or overnight. This enhances the spices’ absorption and ensures the chicken is flavorful throughout.

3. Use Fresh Ingredients: Fresh garlic, ginger, and spices will always elevate the taste of your dish. While dried spices can be used, fresh versions provide an additional burst of flavor.

4. Thickening the Sauce: If you find that the sauce is too thin, you can simmer it a bit longer to thicken it further. Alternatively, you can add a little more tomato paste.

5. Adding Vegetables: To add more nutrition, consider tossing in some vegetables like spinach or bell peppers during the simmering process. They will cook down and incorporate into the sauce beautifully.

Variation

If you’re looking to change things up, consider using different proteins. Tofu or chickpeas can replace the chicken for a plant-based version. Additionally, you can modify the type of coconut product based on your preference; using coconut cream will add extra creaminess, while coconut yogurt gives a slight tang.

FAQs

1. Can I make this dish vegetarian?
   Yes! To prepare a vegetarian version, you can replace the chicken with either chickpeas, firm tofu, or vegetables like cauliflower and potatoes.

2. What can I use if I’m out of coconut milk?
   If coconut milk is not available, you could use almond milk or oat milk, but the sauce will be less creamy. Adjust seasonings to enhance flavors if you make this swap.

3. Is this recipe spicy?
   The spice level can be adjusted based on your preference. The chili can be omitted for a milder dish, and you can lessen the amount of garam masala to suit your taste.

4. Can I use frozen chicken?
   While fresh chicken works best for marinating, you can use frozen chicken. Just be sure to thaw it and pat it dry before marinating to ensure the flavors soak in properly.

5. Can I double the recipe?
   Absolutely! This recipe can be doubled if you are feeding a larger group. Just ensure to use a larger pot to accommodate the increased volume.

Dairy Free Butter Chicken

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• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

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Description

A delicious twist on the classic Indian dish, this Dairy Free Butter Chicken uses creamy coconut milk, making it perfect for those avoiding dairy.

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Ingredients

Scale 1x2x3x

• 1/2 cup (114g) full fat coconut milk, coconut cream, or coconut yoghurt
• 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
• 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
• 1 cup (228g) full fat coconut milk or coconut cream (from a can)

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Instructions

1. Marinate the chicken: In a large bowl, combine the coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt. Mix well and add the chicken pieces. Let marinate for at least 30 minutes.
2. Cook the chicken: Heat 2 tablespoons of coconut oil in a pot over medium-high heat. Add marinated chicken in batches, cooking for 5-7 minutes until browned. Remove and set aside.
3. Sauté aromatics: In the same pot, add the remaining coconut oil, onion, and sauté until translucent. Add minced garlic, grated ginger, and minced chili, cooking for another minute.
4. Add spices: Reduce heat to medium-low, stir in tomato paste, garam masala, ground coriander, ground cumin, and black pepper. Cook for 2-3 seconds.
5. Simmer sauce: Pour in water, sugar, and salt, bring to a simmer for about 15 minutes.
6. Blend for smoothness: Transfer sauce to a blender, blend until smooth, return to the pot.
7. Combine and finish: Stir in remaining coconut milk, add chicken back, and simmer for another 10 minutes. Optionally, add fenugreek.
8. Serve: Garnish with fresh cilantro and enjoy with rice or gluten-free flatbreads.

Notes

Customize spice levels and consider marinating longer for better flavor. Use fresh ingredients for the best taste.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 70mg

Keywords: dairy free, butter chicken, Indian cuisine, chicken, coconut milk