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Dairy Free Butter Chicken

Enjoy a rich and creamy dairy-free version of the classic butter chicken, packed with aromatic spices and tender chicken, all made in one pan for easy cleanup.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup full-fat coconut milk, coconut cream, or coconut yogurt
  • 1 tablespoon 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
For the Chicken
  • 2 pounds boneless, skinless chicken breasts and/or thighs, cut into bite-sized pieces
  • 4 tablespoons coconut oil, divided
For the Sauce
  • 1 onion finely diced
  • 5 cloves garlic, minced
  • 4 teaspoons freshly grated ginger
  • 1 chili stemmed, seeded, and minced adjust heat level as desired
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried fenugreek or kasoori methi
  • 1 cup full-fat coconut milk or coconut cream (from a can)

Method
 

Preparation
  1. In a large mixing bowl, mix the coconut milk, lemon juice, garlic, ginger, and spices until it’s all happily combined.
  2. 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 for deeper flavor).
Cooking
  1. 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 and set aside.
  2. Add the remaining oil and the onions to the same pot. Cook for about 5-7 minutes until they’re nice and translucent.
  3. Toss in the garlic, ginger, and chili pepper. Cook for 1 minute until it gets fragrant.
  4. Lower the heat and stir in tomato paste, garam masala, ground coriander, cumin, and black pepper. Stir for 2-3 seconds to combine.
  5. Stir in the water, sugar, and salt, letting it simmer for 15 minutes until it thickens.
  6. Blend the sauce until smooth, then return it to the pot. Stir in the remaining coconut milk/cream and add the chicken. Simmer for an additional 10 minutes.
  7. Serve topped with fresh cilantro alongside your favorite rice or cauliflower rice.

Notes

For a vegan option, swap chicken for tofu. This dish can be stored in an airtight container in the fridge for up to five days and frozen for up to three months.