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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Simmer sauce: Pour in water, sugar, and salt, bring to a simmer for about 15 minutes.
- Blend for smoothness: Transfer sauce to a blender, blend until smooth, return to the pot.
- Combine and finish: Stir in remaining coconut milk, add chicken back, and simmer for another 10 minutes. Optionally, add fenugreek.
- 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