Dairy Free Butter Chicken
Indulge in the rich, creamy flavors of a classic Indian favorite, reimagined without dairy. This dairy-free butter chicken delivers all the aromatic spices and tender chicken you love, swimming in a luscious, tomato-based sauce made velvety smooth with full-fat coconut milk. It's a comforting, satisfying dish perfect for a weeknight meal or special gathering, offering an authentic taste experience for everyone.
Prep Time
30 minutes (plus 30 minutes minimum marinating time)
Cook Time
1 hour
Total Time
2 hours (including marinating)
Servings
4-6 servings
Keywords
Dairy free butter chickengluten free butter chickenIndian chicken currycoconut milk curryhealthy butter chickeneasy butter chicken recipehomemade butter chickendairy-free Indian foodcreamy chicken curryauthentic Indian flavors
Why This Recipe Delivers
- Achieves the classic rich, creamy texture and depth of flavor without any dairy.
- Naturally gluten-free, making it accessible for those with dietary restrictions.
- Offers a customizable spice level to suit all palates, from mild to fiery.
- Ideal for meal prep, as the flavors deepen beautifully overnight.
- Features tender, marinated chicken enveloped in an aromatic, velvety smooth sauce.
Ingredients
- Chicken Marinade:
- 120 ml (1/2 cup or 114 g) full fat coconut milk, coconut cream, or coconut yogurt
- 15 ml (1 tablespoon) fresh lemon juice
- 15 g (1 tablespoon) fresh ginger, minced
- 22.5 g (1.5 tablespoons) minced garlic
- 10 g (2 teaspoons) garam masala
- 2.5 g (0.5 teaspoon) freshly ground black pepper
- 5 g (1 teaspoon) ground turmeric
- 2.5 g (0.5 teaspoon) sea salt
- 900 g (2 pounds) boneless, skinless chicken breasts or thighs, cut into 2.5 cm (1-inch) bite-sized pieces
- Sauce:
- 60 ml (4 tablespoons) coconut oil, divided
- 1 large onion, finely diced (approx. 200 g)
- 5 cloves garlic, minced (approx. 25 g)
- 20 g (4 teaspoons) freshly grated ginger
- 1 small red chili (such as serrano or bird's eye), stemmed, seeded, and minced
- 15 g (1 tablespoon) garam masala
- 5 g (1 teaspoon) ground coriander
- 2.5 g (0.5 teaspoon) ground cumin
- 2.5 g (0.5 teaspoon) freshly ground black pepper
- 360 ml (1.5 cups) water
- 120 g (0.5 cup) tomato paste
- 15 g (1 tablespoon) granulated sugar
- 5 g (1 teaspoon) sea salt
- 2.5 g (0.5 teaspoon) dried fenugreek leaves (kasoori methi)
- 240 ml (1 cup or 228 g) full-fat coconut milk or coconut cream (from a can)
Instructions
- Prepare the chicken marinade. In a large mixing bowl, combine the coconut milk (or cream/yogurt), fresh lemon juice, minced garlic, minced ginger, garam masala, black pepper, turmeric, and salt. Whisk everything together until thoroughly combined and smooth.
- Add the bite-sized chicken pieces to the prepared marinade in the bowl. Ensure each piece of chicken is fully coated by tossing it gently. Cover the bowl and allow the chicken to marinate at room temperature for at least 30 minutes. For deeper flavor and tenderness, you can refrigerate it for up to 24 hours.
- Begin cooking the butter chicken. In a large pot or deep skillet (a Dutch oven works wonderfully), add 30 ml (2 tablespoons) of coconut oil and heat over a medium-high flame. The oil is ready when it shimmers slightly and a drop of water sizzles upon contact.
- Carefully add the marinated chicken pieces to the hot oil in batches to avoid overcrowding the pan. Cook each batch for about 3 minutes per side, browning the chicken beautifully. This searing locks in juices and builds flavor. Once browned, remove the chicken from the pot and set it aside; it will finish cooking in the sauce later.
- Add the remaining 30 ml (2 tablespoons) of coconut oil to the same pot. Introduce the finely diced onion and cook over medium heat for approximately 5-7 minutes, stirring occasionally, until the onions become soft and translucent.
- Stir in the minced garlic, freshly grated ginger, and minced chili pepper into the softened onions. Continue to cook for about 1 minute until the aromatics become fragrant, being careful not to burn the garlic.
- Reduce the heat to medium-low. Add the tomato paste, garam masala, ground coriander, ground cumin, and black pepper to the pot. Cook for 2-3 minutes, stirring constantly to toast the spices and deepen their flavor. If the pot appears too dry, add 1-2 tablespoons of water to prevent sticking.
- Pour in the water, add the granulated sugar and salt. Stir well to combine all ingredients. Increase the heat to medium and bring the sauce to a gentle simmer. Allow it to simmer for at least 15 minutes, or until the sauce visibly thickens and develops a rich, reddish-brown color, indicating the flavors have melded.
- Remove the pot from the heat. Carefully transfer the hot sauce to a blender or food processor, making sure not to fill the container more than halfway. Blend until the sauce is completely smooth and creamy. If using an immersion blender, pour the sauce into a heat-safe bowl and blend directly until silky. Once smooth, return the blended sauce to the original pot.
- Stir in the remaining 240 ml (1 cup) of full-fat coconut milk or coconut cream until it is fully incorporated into the smooth sauce. Then, gently add the browned chicken pieces back into the pot, ensuring they are coated by the sauce.
- Let the dairy-free butter chicken simmer over a medium-low heat for a final 10 minutes. This allows the chicken to finish cooking through and absorb the rich flavors of the sauce. If using, stir in the dried fenugreek leaves (kasoori methi) during the last few minutes of simmering.
- Serve the dairy-free butter chicken immediately, garnished with fresh cilantro. It pairs perfectly with steamed basmati rice, cauliflower rice, or warm naan bread. Enjoy the vibrant flavors and creamy texture of this delightful dish.
- Thirteenth Step: Store any leftover dairy-free butter chicken in an airtight container in the refrigerator for up to five days. It reheats beautifully on the stovetop or in the microwave.
Tools You’ll Need
- Large mixing bowl
- Large pot or deep skillet (Dutch oven recommended)
- Measuring cups and spoons
- Sharp knife and cutting board
- Blender, food processor, or immersion blender
- Whisk or spoon
- Spatula or wooden spoon
Essential Success Tips
- Marinating the chicken for at least 30 minutes (or longer) is crucial for infusing flavor and ensuring tenderness.
- Do not overcrowd the pan when browning the chicken; cook in batches to ensure a good sear rather than steaming the chicken.
- Blend the sauce until it is absolutely silky smooth. Any remaining chunks of onion or ginger will disrupt the desired texture.
- Taste and adjust the chili content according to your preference for heat. You can always add more, but it's harder to reduce.
- The dried fenugreek leaves (kasoori methi) are often overlooked but contribute an authentic, slightly bitter, and aromatic note that is signature to butter chicken. Do not skip if you want true depth of flavor.
Professional Cooking Secrets
- To enhance the aromatic depth even further, briefly toast whole spices (like cardamom pods, cloves, or cinnamon stick) in the hot oil before adding onions. Remove them before blending the sauce if you prefer a smoother texture without spice bits.
- After browning the chicken, deglaze the pan with a splash of water or broth while it's still hot. Scrape up any browned bits (fond) from the bottom; these bits are packed with flavor and will enrich your sauce immensely.
- Allowing the sauce to simmer for the full 15 minutes, or even longer on low heat, before blending is key. This 'cooking down' period concentrates the flavors, deepens the color, and creates a more harmonious and complex base for your curry.
Notes
- For the chicken marinade, full-fat coconut milk or coconut cream provides the richest, most luxurious base. If you prefer a tangier note, unsweetened full-fat coconut yogurt can be used.
- The type of chili used dictates the heat level. For a mild dish, remove all seeds and membranes from a small red chili like a jalapeño. For medium heat, use a deseeded serrano. For a spicier kick, use a bird's eye chili with some seeds.
- Dried fenugreek leaves (kasoori methi) are highly recommended for achieving the authentic flavor profile of butter chicken. They can typically be found in Indian grocery stores or online. If unavailable, the dish will still be delicious but will have a slightly different aromatic complexity.
- Leftovers of this dairy-free butter chicken are excellent. Store them in an airtight container in the refrigerator for up to five days. The dish also freezes well for up to three months, making it perfect for meal prepping. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
Can I use only chicken breasts or only chicken thighs?
Yes, you can certainly use all chicken breasts or all chicken thighs. Chicken breasts will yield a leaner dish, while chicken thighs tend to be more forgiving and stay moister, contributing to a richer texture. A mix of both offers a great balance.
Is this recipe suitable for a vegan diet?
This recipe is inherently dairy-free and gluten-free, but it contains chicken. To make it completely vegan, you would need to substitute the chicken with a plant-based chicken alternative, extra firm tofu, or chickpeas.
Can I prepare this dairy-free butter chicken in advance?
Absolutely! The chicken can be marinated for up to 24 hours in the refrigerator, and the sauce can be made a day or two ahead and stored in the fridge. This makes it a fantastic option for entertaining or busy weeknights, as the flavors often improve overnight.
Nutrition Facts (Per Serving)
Approximate per serving (based on 6 servings): Calories: 550, Protein: 45g, Fat: 35g, Carbs: 25g, Fiber: 5g.
Allergy Information
Contains tree nuts (coconut). Naturally gluten-free. Dairy-free. Always check labels on packaged ingredients for specific allergen information.
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