Dairy Free Butter Chicken is a delightful twist on the classic Indian dish, tailored for those who prefer to avoid dairy without compromising on flavor. This creamy and rich recipe showcases the spicy notes of traditional butter chicken while utilizing coconut milk to create a luscious sauce. This dish is perfect for any occasion, whether you’re impressing guests at a dinner party or simply enjoying a cozy night in.
Why We Love This Dairy Free Butter Chicken Recipe
You’ll love this Dairy Free Butter Chicken for its incredible depth of flavor and its ability to satisfy even the pickiest of eaters. The rich spices intermingle beautifully while the coconut milk adds a creamy texture, making this a comforting and wholesome meal. Not only is this recipe straightforward to prepare, but it also caters to a variety of dietary needs. By omitting dairy, you can indulge in the creamy goodness of butter chicken without any guilt. Plus, it’s a versatile dish that pairs perfectly with rice, cauliflower rice, or even naan, making it an ideal choice for family dinners or meal prep.
Ingredients about Dairy Free Butter Chicken
List of ingredients with measurements
- 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
- 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
- 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
- 1 cup (228g) full fat coconut milk or coconut cream (from a can)
How to Make Dairy Free Butter Chicken Directions
To create your Dairy Free Butter Chicken, start by preparing the marinade. In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, garlic, and spices until well combined. Next, introduce the chicken pieces into the marinade, ensuring they are completely coated. This step is crucial; allow the chicken to marinate for at least 30 minutes, or if time allows, overnight for even richer flavors.
Once marinated, heat a large pot or skillet over medium-high heat and add 2 tablespoons of coconut oil. When the oil is hot enough (you can test this by flicking a few drops of water into the pan and listening for a sizzle), start adding the chicken pieces in batches. Avoid overcrowding the pan, as that will prevent proper browning. Cook the chicken for about three minutes on each side until golden brown. Once browned, remove the chicken from the pot and set it aside.
Now focus on the base of your sauce. In the same pot, add the remaining coconut oil and finely diced onions. Sauté the onions for about 5-7 minutes over medium heat until they become translucent. This adds a rich sweetness to the sauce. Then, stir in the minced garlic, ginger, and chili pepper. Allow them to cook for about a minute until fragrant, making sure not to let them burn.
Next, lower the heat to medium-low and incorporate the tomato paste, garam masala, ground coriander, cumin, and black pepper. Stir continuously for 2-3 seconds to combine the spices thoroughly and cook off a bit of their raw flavor. If necessary, add a splash of water to prevent the mixture from drying out.
To the spice mixture, add the water, sugar, and salt, then bring it to a gentle simmer. Allow the sauce to simmer for at least 15 minutes. During this time, you’ll notice the sauce thickening and deepening into a beautiful reddish-brown color.
Once your sauce has reached that desired thickness, it’s time to blend it. Carefully transfer the sauce to a blender or food processor, ensuring not to fill it more than halfway. Blend until smooth, then pour it back into the pot. If you prefer using an immersion blender, simply blend the sauce in the pot until it’s velvety smooth.
Stir in the remaining coconut milk or cream, and then add the browned chicken back into the pot. Mix everything together and let it simmer on medium-low heat for an additional 10 minutes. Just before serving, sprinkle in dried fenugreek or kasoori methi if you have it; this will elevate the flavor profile even further.
How to Serve Dairy Free Butter Chicken
This Dairy Free Butter Chicken shines brightest when served hot. For a complete meal, consider pairing it with fluffy basmati rice or fragrant cauliflower rice to soak up the creamy sauce. Fresh cilantro sprinkled on top adds a lovely pop of color and a burst of freshness. You can also serve it with a side of naan for those who desire to scoop up every delicious drop of sauce. Since the dish is already packed with flavor, a simple cucumber salad or roasted vegetables can make for refreshing sides that complement the rich taste of the butter chicken.
If you’re looking to elevate your presentation, consider serving the dish in a beautifully garnished bowl with lime wedges on the side. Not only does this add a visually appealing element to your meal, but a squeeze of fresh lime can enhance the overall taste, as it adds a touch of acidity that balances out the creaminess.
Expert Tips: Dairy Free Butter Chicken
- Marinating Time Matters: The longer you can let the chicken marinate the better. Overnight marinating maximizes flavor infusion, making each bite even more delicious.
- Use Full-Fat Options: When selecting your coconut milk or cream, opt for full-fat products for the richest and creamiest sauce. Light versions might result in a watery texture.
- Batch Cooking: This recipe is great for meal prep. You can easily double it to have leftovers for the week. Store in airtight containers, and it reheats beautifully.
- Adjust Spice Level: If you’re sensitive to heat, reduce the amount of chili used or remove the seeds to tone it down. Alternatively, add extra spices if you like more heat!
- Think About Pairings: This dish pairs well with various sides. Consider other options like quinoa or a simple green salad for a balanced meal.
How to Store Dairy Free Butter Chicken
Storing your Dairy Free Butter Chicken is easy and will help you retain its lovely flavors. It can be kept in an airtight container in the refrigerator for up to five days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat. You may need to add a splash of water or coconut milk to bring back its creamy consistency. Avoid reheating in the microwave if possible, as it may alter the texture.
For longer storage, you can freeze the butter chicken. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat it on the stovetop or microwave.
Variation of Dairy Free Butter Chicken
There are numerous ways you can customize your Dairy Free Butter Chicken to your liking:
- Vegetable Variation: Add vegetables like bell peppers, spinach, or peas to make it heartier. This not only adds nutrition but also an array of textures.
- Protein Swap: While chicken is a classic, feel free to substitute with shrimp, firm tofu, or even chickpeas for a plant-based alternative. Just adjust the cooking time accordingly.
- Different Spice Profiles: Experiment with other spices like cinnamon or clove for a different flavor dimension. You can create a unique twist that best suits your palate.
- Creaminess Levels: For a more intense coconut flavor, use a combination of coconut cream and coconut milk rather than all coconut milk.
Exploring these variations not only keeps your meal exciting but also allows you to cater to diverse dietary preferences and restrictions in your household.
FAQ
What is Dairy Free Butter Chicken?
Dairy Free Butter Chicken is a creamy and flavorful dish that replaces traditional dairy ingredients with coconut milk. It maintains the classic spices and essence of the original butter chicken recipes, making it a delicious alternative for those avoiding dairy.
How do I make Dairy Free Butter Chicken taste better?
Enhance the flavor by marinating the chicken longer, using fresh spices, and incorporating fresh herbs like cilantro or lime juice just before serving. Pairing it with sides like rice and salad can also enhance the overall experience.
Can I freeze Dairy Free Butter Chicken?
Yes! Prepare your butter chicken and allow it to cool before placing it in a freezer-safe container. It will keep well for up to three months. Just thaw in the refrigerator before reheating and enjoy your delicious meal again!
How can I customize my Dairy Free Butter Chicken?
You can customize it by adding various vegetables, swapping the protein, or experimenting with different spices. This flexibility allows you to create a dish that aligns with your personal preferences.
What are the health benefits of Dairy Free Butter Chicken?
This dish is rich in protein and offers healthy fats from coconut milk. It can be a wholesome choice for those avoiding dairy, as it tends to be lower in allergens while still being flavorful and satisfying.
Dairy Free Butter Chicken
Ingredients
Marinade
- 1/2 cup full fat coconut milk, coconut cream or coconut yoghurt
- 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
Main Ingredients
- 2 pounds boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
- 4 tablespoons coconut oil, divided
- 1 onion finely diced
- 5 cloves garlic, minced
- 4 teaspoons freshly grated ginger
- 1 chili stemmed, seeded and minced
- 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)
Instructions
Preparation
- In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, garlic, and spices until well combined.
- Introduce the chicken pieces into the marinade, ensuring they are completely coated. Allow the chicken to marinate for at least 30 minutes, or overnight for richer flavors.
Cooking
- Heat a large pot or skillet over medium-high heat and add 2 tablespoons of coconut oil.
- Add the chicken pieces in batches, cooking for about three minutes on each side until golden brown. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining coconut oil and finely diced onions. Sauté for 5-7 minutes until translucent.
- Stir in minced garlic, ginger, and chili pepper; cook for about a minute until fragrant.
- Lower the heat to medium-low, add tomato paste, garam masala, ground coriander, cumin, and black pepper. Stir for 2-3 seconds to combine.
- Add water, sugar, and salt; bring to a gentle simmer and simmer for at least 15 minutes.
- Blend the sauce until smooth and return it to the pot.
- Stir in the remaining coconut milk or cream, add the browned chicken back, and simmer for an additional 10 minutes.
- Sprinkle in dried fenugreek before serving.
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