A Creamy Delight to Tantalize Your Taste Buds

Ever craved something rich, creamy, and utterly comforting? Dairy Free Butter Chicken is your new obsession! This easy, one-pan wonder captures all the deliciousness of traditional butter chicken without a hint of dairy. You’ll love how aromatic spices mingle with tender chicken, creating a dish that brings the magic of India straight to your kitchen.

Why Make This Recipe

Why would you not want to try this recipe? Here are a couple of reasons to dive in:

Easy Cleanup: One pan? Sign me up! Cook, blend, and serve with minimal fuss.
Family-Friendly: Picky eaters under your roof? This creamy comfort food is sure to win hearts, even with the cinnamon-scented aroma wafting through your house.

Even if you’re not a master chef, your taste buds will think otherwise. 🍴

Ingredients

You don’t need fancy stuff — just these basics!

1/2 cup (114g) full-fat coconut milk, coconut cream, or coconut yogurt
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 (heat level? You decide!)
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 (fancy name for a kitchen hero)
1 cup (228g) full-fat coconut milk or coconut cream (from a can)

Directions

Get ready, because this is as easy as 1-2-3!

In a large mixing bowl, mix the coconut milk, lemon juice, garlic, ginger, and spices until it’s all happily combined.
Add the chicken pieces to the marinade and give it a good mix. Let it sit for at least 30 minutes (or up to 24 hours if you want to be all fancy).
In a large pot or skillet, heat 2 tablespoons of coconut oil over medium-high heat. Fry the chicken in 2-3 batches for 3 minutes on each side until it’s beautifully browned. Set aside.
Add remaining oil and the onions to the same pot. Cook for about 5-7 minutes until they’re nice and translucent.
Toss in the garlic, ginger, and chili pepper. Cook for 1 minute until it gets all fragrant in there.
Lower the heat and stir in tomato paste, garam masala, ground coriander, cumin, and black pepper. Keep stirring for 2-3 seconds (seriously, don’t burn it!).
Next, stir in the water, sugar, and salt. Let it simmer for 15 minutes until it thickens into a saucy dream.
Blend the sauce until smooth, then pour it back in the pot. Stir in the remaining coconut milk/cream and add the chicken. Simmer for an extra 10 minutes, tossing in the dried fenugreek if you have it.
Serve topped with fresh cilantro alongside your favorite rice or cauliflower rice. Enjoy your masterpiece!

How to Make Dairy Free Butter Chicken (Overview)

Let’s break it down; this process is as chill as your favorite rainy-day book.

Marinate the Chicken: Mix up that delicious marinade and let the chicken soak. Trust me, the longer it marinates, the more flavor you’ll get!
Sauté the Chicken: Brown those pieces like you mean it.
Create the Sauce: A little simmering magic transforms your ingredients into a fragrant sauce.
Blend and Combine: Smooth it out for silky perfection before returning the chicken to the pot.
Final Simmer: Let everything mingle for that loved-up flavor we all crave.

Pro Tip: Don’t skip toasting the garlic — it makes all the difference! 🧄

How to Serve Dairy Free Butter Chicken

Visualize this: you dish out a bowl of Dairy Free Butter Chicken that shimmers in rich reds and golden hues. Add a vibrant sprinkle of fresh cilantro on top. Serve it with fluffy, steamed rice or crisp cauliflower rice for a beautiful contrast of textures. The aroma? It’s an inviting embrace that will have everyone at the table drooling before they’ve even taken a bite.

How to Store Dairy Free Butter Chicken

Making too much? Good call! This creamy goodness keeps well in the fridge for up to five days. Store it in an airtight container and revel in those leftovers! If you’re thinking of freezing it, portion it out for easy reheat-and-eats later.

To reheat, just warm it in a pan on low heat or use the microwave until heated through. Easy-peasy!

Tips to Make Dairy Free Butter Chicken

Timing is Key: Let the chicken marinate longer for more intense flavors.
Swap Ingredients: If you want, swap chicken for tofu for a simple vegan option.
Texture Matters: Don’t skimp on blending the sauce — a smooth sauce is a happy sauce!

Variation

Want to mix things up? Swap in tofu or chickpeas for a plant-based delight, or add a splash of coconut vinegar for an extra zing! You can even add more veggies — carrots or spinach would work wonders here.

FAQs

1. Can I use something other than coconut milk?
Absolutely! Try almond or cashew cream for a different spin, though you might miss that creamy richness.

2. How far in advance can I make this?
You can marinate the chicken up to 24 hours ahead to max out the flavors. The sauce can also be made a day ahead!

3. Can I freeze this?
Yes! Just let it cool before freezing in an airtight container. It lasts about 3 months in the freezer.

📌 Pin this recipe for your next cozy dinner night!