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Dairy-Free Coconut Milk Butter Chicken Recipe

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★★★★★

4.8 from 89 reviews

This Dairy Free Butter Chicken is a rich and creamy Indian-inspired dish made with tender chicken pieces simmered in a flavorful coconut milk-based sauce loaded with aromatic spices like garam masala, turmeric, and fenugreek. Perfect for those avoiding dairy without sacrificing any of the traditional butter chicken taste, it’s a comforting meal to enjoy with rice or cauliflower rice.

Ingredients

Scale

Marinade

  • 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

Cooking

  • 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)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine the coconut milk, fresh lemon juice, minced garlic, minced ginger, garam masala, black pepper, turmeric, and salt until well mixed.
  2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, ensuring they are fully coated. Cover and set aside to marinate for at least 30 minutes, or refrigerate for up to 24 hours for enhanced flavor.
  3. Brown the Chicken: Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. Once hot and shimmering, add the chicken pieces in 2-3 batches, avoiding overcrowding. Cook each batch for about 3 minutes per side until browned but not fully cooked. Remove chicken and set aside.
  4. Sauté Aromatics: In the same pot, add the remaining 2 tablespoons of coconut oil. Add the finely diced onion and cook over medium heat for 5-7 minutes until translucent. Add minced garlic, grated ginger, and chopped chili, cooking for about 1 minute until fragrant.
  5. Add Spices and Tomato Paste: Reduce heat to medium-low. Stir in tomato paste, garam masala, ground coriander, cumin, and black pepper. Cook for 2-3 seconds while stirring constantly to toast the spices. If the mixture appears too dry, add 1-2 tablespoons water.
  6. Simmer the Sauce: Stir in the water, sugar, and salt. Let the sauce simmer on medium heat for at least 15 minutes, allowing it to thicken and deepen to a rich reddish-brown color.
  7. Blend the Sauce: Remove the pot from heat. Transfer the sauce into a blender or food processor (in batches if needed) until smooth, or use an immersion blender in a heat-safe container to purée. Return the smooth sauce to the pot.
  8. Finish the Dish: Stir in the remaining coconut milk or cream until fully incorporated. Add the browned chicken pieces back into the sauce, mixing well. Let it simmer gently over medium-low heat for 10 minutes to cook through. Stir in dried fenugreek or kasoori methi if using.
  9. Serve: Garnish with fresh cilantro and serve hot alongside rice or cauliflower rice to enjoy.
  10. Storage: Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

  • Use full-fat coconut milk or coconut cream for richness and creaminess that mimics dairy butter chicken.
  • The chili can be adjusted for heat level; use mild or hot varieties based on preference.
  • Marinating the chicken overnight allows more flavor development but at least 30 minutes is necessary.
  • Dry fenugreek leaves (kasoori methi) add authentic aroma but can be omitted if unavailable.
  • If sauce thickens too much during simmering, add a splash of water to loosen.
  • For a dairy-free option, this recipe uses coconut oil rather than butter.

Keywords: Dairy Free Butter Chicken, Coconut Milk Butter Chicken, Indian Dairy Free Curry, Coconut Curry Chicken, Gluten Free Butter Chicken

Find it online: https://tastewithamy.com/dairy-free-coconut-milk-butter-chicken-recipe/