Dairy-Free Butter Chicken

5 from 2 votes

This dairy-free butter chicken, made with coconut milk, is rich, creamy, and full of flavor. It’s an easy, satisfying curry perfect for satisfying Indian food cravings.

Prep Time10

Cook Time45

Marinating Time30

Total Time1 25

Course: Dinner

Cuisine: Indian

Keyword: butter chicken, dairy-free, gluten-free

Servings: servings

Author: Julia Elizabeth

Equipment

1 Blender
1 large skillet
1 large bowl

Ingredients

For the Chicken

½ cup coconut cream
2 tablespoon lemon juice
1 tablespoon ginger minced
3 garlic cloves minced
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon chili powder
2 ½ pounds of boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoon olive oil

For the Sauce

2 tablespoons olive oil
1 large yellow onion thinly chopped
5 garlic cloves minced
1 tablespoon ginger minced
1 tablespoons garam masala
2 teaspoons cumin powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon coriander powder
2 14.5-ounce cans diced tomatoes
1 cup coconut cream
½ teaspoon dried fenugreek
2 tablespoons vegan butter
Cilantro garnish (optional)

US Customary - Metric

Instructions

For the chicken marinade, combine in a large bowl all of your ingredients except the chicken and give everything a good mix. Once it’s combined, add in the chicken and stir until the marinade covers all of the chicken pieces. Cover your bowl securely with plastic wrap and place in the refrigerator to marinate for at least 30 minutes but for best results try overnight.
Once your chicken has marinated, heat a large pan to medium-high heat, add 2 tablespoons of olive oil, and cook your chicken in batches for 6-7 minutes, stirring occasionally to make sure it’s golden on all sides and scraping up any browned bits so they don’t burn. Remove from the pan and set aside (we will finish cooking the chicken in the sauce).
With your pan on medium-low heat, begin making your sauce by adding another two tablespoons of olive oil to your pan and tossing in the onions. Saute onions, stirring often and scraping up any remaining browned chicken bits, for around 8-10 minutes, until the onions are soft and translucent.
Once the onions are ready, add in minced garlic and ginger and cook for about 1 minute. Then, add in all of your spices to the pan to allow them to toast and become fragrant for an additional 1 minute.
Pour in diced tomatoes and stir until everything is combined. Let simmer while stirring occasionally for 5-8 minutes, until the sauce reaches a deep brown/red color. Once done, carefully scoop out and pour sauce into a blender and blend until smooth. Return the sauce to the pan to continue cooking.
Add in coconut cream to the sauce and mix until combined, then add chicken and any chicken juices and give it a stir. Once all the chicken is submerged, cover pan with a lid and let the sauce simmer on low for 10 minutes, stirring occasionally.
After it has finished simmering, remove the lid and add in dried fenugreek and butter and stir until combined.
Remove from the heat, garnish with cilantro and serve hot with rice or naan bread.

Notes

I recommend marinating the chicken thighs for at least 30 minutes before cooking. I usually aim for 2 hours, if not overnight–when I remember. This gives the marinade time to penetrate and boosts the flavor of the chicken.
Be mindful of whether your canned tomatoes contain salt or not, as it may affect the saltiness of your dish.
Don’t skip searing the chicken before making the sauce. This adds a smoky, caramelized flavor to the dish, similar to a tandoori effect.
If you use a stand blender or food processor to blend your sauce, be sure to fill it only halfway, as heat causes the sauce to expand when blended. I recommend leaving the lid slightly open and covering the top with a towel to allow steam to escape while preventing splatters. If you’re using an immersion blender, cover the pot partially with a towel to guard against splashing, and blend carefully.
Add in some of your favorite veggies. I like to add a bag of spinach at the end or some frozen peas to the curry after blending it.
The traditional way of “blooming” the spices is a must in Indian cooking. When you’re making the curry sauce, sauté the garlic, ginger, and spices (garam masala, cumin, paprika, chili powder, and coriander) in oil for a minute or two. This releases their natural oils and intensifies their flavors.
Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
I prefer to reheat on the stovetop until all the chicken is heated through. You can also reheat in the microwave, in a microwave safe dish, covered for 2-3 minutes.

Nutrition