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–+ servings

Dairy Free Butter Chicken

A rich and creamy butter chicken made without dairy, using coconut milk for a deliciously satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1 cup coconut milk full fat
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
Sauce
  • 1 tbsp coconut oil for cooking
  • 1 medium onion finely chopped
  • 1 can diced tomatoes 14 oz
  • 1 cup coconut milk full fat
  • 1 tbsp maple syrup optional for sweetness
  • 1 tsp coriander
  • 1 tsp red chili powder adjust to taste
  • 1 tbsp fresh cilantro for garnish

Method
 

Marinate Chicken
  1. In a mixing bowl, combine chicken, coconut milk, lemon juice, ginger, garlic, garam masala, turmeric, cumin, and salt. Mix well and let marinate for at least 30 minutes.
  2. If short on time, you can marinate for just 15 minutes.
Cook Chicken
  1. Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add marinated chicken to the skillet and cook until browned, about 7-10 minutes.
Prepare Sauce
  1. Stir in diced tomatoes, coconut milk, maple syrup (if using), coriander, and red chili powder. Bring to a simmer.
  2. Reduce heat and let simmer for 15 minutes, stirring occasionally until chicken is cooked through and sauce thickens.
Serve
  1. Garnish with fresh cilantro and serve hot with rice or naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 12gFiber: 3gSugar: 5g

Notes

Adjust the spice levels according to your preference. Serve with basmati rice or gluten-free naan for a complete meal.

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