Dairy Free Butter Chicken: Creamy, Comforting, and Full of Bold Indian Flavor
A rich, creamy, and deeply flavorful butter chicken made entirely without dairy. Coconut milk creates a velvety sauce that pairs beautifully with tender spiced chicken.
Ingredients
1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
1 tablespoon oil
1 teaspoon garam masala (plus 1 tbsp for sauce)
½ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon salt
1 tablespoon lemon juice
1 medium onion, diced
1 tablespoon grated ginger
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons tomato paste
1 (14 oz) can diced or crushed tomatoes
1 cup full-fat coconut milk
Fresh cilantro and lemon wedges, for garnish
Instructions
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Marinate chicken with garam masala, turmeric, chili powder, salt, and lemon juice for 20–30 minutes.
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Heat oil in skillet. Sear chicken until browned. Remove and set aside.
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In the same pan, sauté onion 5–7 minutes. Add garlic and ginger; cook 1 minute.
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Add garam masala, cumin, paprika, and chili powder. Stir and toast for 30 seconds.
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Add tomato paste and tomatoes. Simmer for 5–7 minutes.
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Stir in coconut milk. Return chicken to pan. Simmer for 15–20 minutes until chicken is cooked through.
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Finish with lemon juice and garnish with cilantro. Serve hot.
Notes
Use chickpeas or tofu for a vegan version. Light coconut milk makes a thinner sauce. Serve over rice or naan.