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Creamy Dairy-Free Butter Chicken with Coconut Milk

dairy-free butter chicken - featured image
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A rich and comforting dairy-free butter chicken made creamy with coconut milk, featuring tender chicken thighs and traditional Indian spices. Perfect for cozy weeknight dinners and suitable for dairy-sensitive diets.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1/2 cup (120 ml) tomato puree
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup (or brown sugar)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or coconut oil
  • Handful fresh cilantro, chopped (for garnish)

Instructions

  1. In a bowl, combine 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 tablespoon lemon juice, and a pinch of salt. Add the chicken thighs cut into bite-sized pieces. Mix well, cover, and marinate for at least 20 minutes or up to 2 hours.
  2. Heat 2 tablespoons olive or coconut oil in a large sauté pan or skillet over medium heat. Add the finely chopped onion and cook for about 7 minutes, stirring occasionally, until soft and golden brown.
  3. Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
  4. Sprinkle in the remaining spices: 1 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1 teaspoon smoked paprika. Stir continuously for 30 seconds to toast the spices.
  5. Pour in 1/2 cup tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sauce edges.
  6. Slowly stir in the full can of coconut milk and 1 teaspoon maple syrup. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally until the sauce thickens slightly and becomes creamy.
  7. Add the marinated chicken pieces to the sauce. Stir well to coat. Cover and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and tender (internal temperature 165°F / 74°C). Avoid high heat to prevent coconut milk from curdling.
  8. Taste and adjust salt and pepper. Add a splash of lemon juice if desired. Remove from heat and sprinkle with fresh chopped cilantro.
  9. Serve with basmati rice or warm naan bread.

Notes

If sauce is too thick, add a splash of water or more coconut milk to loosen. If too thin, simmer uncovered a little longer to reduce. Use chicken thighs for juiciness and tenderness. Toast spices to enhance flavor. Keep simmer gentle to prevent coconut milk from curdling. Marinate chicken for at least 20 minutes for best flavor. Leftovers taste better the next day. Can substitute tomato puree with roasted red bell pepper puree for nightshade-free version. Vegetarian option: replace chicken with tofu or chickpeas.

Nutrition

Keywords: dairy-free, butter chicken, coconut milk, Indian recipe, gluten-free, dairy-free, comfort food, chicken thighs, creamy curry

Find it online: https://sunnysavory.com/creamy-dairy-free-butter-chicken-with-coconut-milk-easy-recipe/