Name: Dairy-Free Coconut Milk Butter Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
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 (such as serrano or mild green chili, based on heat preference); 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 (optional); 1 cup (228g) full fat coconut milk or coconut cream (from a can)

Jump to Recipe

Introduction

Dairy Free Butter Chicken is a creamy and flavorful twist on the classic Indian dish, made without any dairy ingredients. Using coconut milk and aromatic spices, this recipe offers a rich and comforting meal perfect for any night of the week.

A white bowl is filled with three clear layers: fluffy white rice on the left side, creamy orange curry with visible small chicken pieces and sprinkled green herbs on the right side, and three warm beige flatbreads standing upright behind the curry. A gold spoon with a green handle scoops into the curry, lifting a chunk of chicken covered in sauce. The bowl sits on a white plate over a white marbled surface, soft natural light brightens the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (114g) full fat coconut milk, coconut cream or coconut yoghurt (see notes)
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 (60 ml) coconut oil, divided
1 onion, finely diced
5 garlic cloves, minced
4 teaspoons freshly grated ginger
1 chili, stemmed, seeded and minced (see notes for type)
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 1/2 cups (360 ml) water
1/2 cup (64g) tomato paste
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried fenugreek or kasoori methi (see notes)
1 cup (228g) full fat coconut milk or coconut cream (from a can)

Instructions

Step 1: In a large mixing bowl, combine the coconut milk, lemon juice, minced garlic, ginger, garam masala, black pepper, turmeric, and salt to make the marinade.
Step 2: Add the chicken pieces to the marinade and mix well to coat. Set aside to marinate for at least 30 minutes, or up to 24 hours in the fridge.
Step 3: Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. When hot, add the chicken in 2-3 batches and brown for about 3 minutes on each side. Remove the chicken and set aside.
Step 4: Add the remaining coconut oil to the same pot. Add the diced onion and cook for 5-7 minutes over medium heat until translucent. Then add the minced garlic, grated ginger, and chili, cooking for about 1 minute until fragrant.
Step 5: Lower the heat to medium-low. Stir in tomato paste, garam masala, ground coriander, cumin, and black pepper. Cook for 2-3 seconds, stirring constantly. Add 1-2 tablespoons of water if the mixture becomes too dry.
Step 6: Pour in the water, sugar, and salt. Simmer on medium heat for at least 15 minutes until the sauce thickens and turns a deep reddish-brown.
Step 7: Remove from heat. Transfer the sauce to a blender or food processor in batches (don’t fill more than halfway) and blend until smooth. Alternatively, use an immersion blender in a heat-safe bowl to blend until smooth, then return the sauce to the pot.
Step 8: Stir in the remaining coconut milk or cream. Add the browned chicken pieces back to the sauce, mix well, and simmer on medium-low for 10 minutes. Add dried fenugreek or kasoori methi if using, stirring to combine.
Step 9: Serve hot, garnished with fresh cilantro. Enjoy with rice or cauliflower rice for a complete meal.
Step 10: Store any leftovers in an airtight container in the refrigerator for up to five days.

Tips & Variations

For extra heat, use a spicier chili or add a pinch of cayenne pepper in the sauce.
Substitute chicken with tofu or chickpeas for a plant-based version.
Using full fat coconut milk or cream yields a richer sauce, but light coconut milk can be used for a lighter dish.
Marinating the chicken overnight intensifies the flavors.
If you don’t have dried fenugreek, a pinch of smoked paprika can add a different smoky note.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to five days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the dish for up to three months; thaw overnight in the fridge before reheating.

How to Serve

A large light blue pot filled with a thick orange-brown curry sauce with chunks of chicken visible throughout. The sauce has a smooth, creamy texture with a swirl of white cream mixed on top and small green herb bits sprinkled over it. A wooden spatula rests on the right side, partially dipped into the curry. In the background on a white marbled surface, some flatbread pieces and fresh green herbs are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, boneless cuts of turkey or lamb can be substituted. Adjust cooking times accordingly to ensure the meat is fully cooked and tender.

Is this recipe truly dairy free?

Yes, this recipe uses coconut milk and oil instead of dairy butter or cream, making it suitable for those who are lactose intolerant or avoiding dairy.