Dairy Free Butter Chicken That'll Make Ya Smile
This dairy free butter chicken is an allergy-friendly twist on the classic Indian dish, made with tender chicken simmered in a creamy, spice-infused sauce. It's perfect for an easy weeknight dinner without compromising on flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Dairy free butter
- 2 pounds Boneless, skinless chicken thighs and/or breast cut into bite-sized pieces
- 1 Small onion diced (about 1 cup)
- 4 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- 1 tablespoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground fenugreek
- ½ teaspoon Turmeric
- ¼ teaspoon Cayenne pepper optional
- 1 ¼ cups Full-fat canned coconut milk
- 15 ounces Tomato puree 1 can
- 1 teaspoon Coarse salt
- Chopped fresh cilantro for garnish, optional
Instructions
Instructions
- Season chicken with salt and pepper. Heat a large skillet over medium-high. Add dairy free butter and melt, then sear the chicken, browning on both sides.
- Reduce heat to medium. Add onion, garlic, and ginger and sauté until onion is soft and translucent, about 5 minutes.
- Stir in garam masala, cumin, paprika, turmeric, and cayenne pepper (if using). Cook for 30 seconds to coat the onion and toast the spices.
- Return chicken to the pan and pour in coconut milk and tomato puree. Mix well to combine.
- Bring to a gentle simmer. Reduce heat to low, cover, and simmer for 15–20 minutes until chicken is cooked through.
- Adjust seasonings with salt and pepper if needed.
- Garnish with chopped fresh cilantro.
- Serve over basmati rice or with dairy free naan bread.
Notes
Store leftover butter chicken in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat gently on medium-low with a splash of water or broth as needed. To thicken sauce further, simmer uncovered a bit longer.