DAIRY FREE BUTTER CHICKEN

This Dairy-Free Butter Chicken is rich, creamy, and extra saucy – a must-try! Coconut milk takes the place of heavy cream and yogurt, making it an allergy-friendly option that’s just as delicious and satisfying as the traditional version. Perfect for Paleo and Whole30 diets!

INGREDIENTS

For the Chicken Marinade:

  • 1/2 cup (114g) full-fat coconut milk, coconut cream, or coconut yogurt (see notes)
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon minced ginger
  • 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

For the Sauce:

  • 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 (see notes for type)
  • 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 (see notes)
  • 1 cup (228g) full-fat coconut milk or coconut cream (from a can)

INSTRUCTIONS

Marinade:

  • In a large mixing bowl, combine the coconut milk, lemon juice, ginger, garlic, and spices. Mix well until everything is evenly incorporated.
  • Add the chicken pieces and toss until fully coated in the marinade. Let it sit for at least 30 minutes, or up to 24 hours for more flavor.

Butter Chicken:

  • Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. Once the oil is hot (it should sizzle when a drop of water is added), add the chicken in 2-3 batches to avoid overcrowding. Cook for about 3 minutes on each side until browned, then remove from the pan and set aside. The chicken will finish cooking later in the sauce.
  • Add the remaining coconut oil to the same pot, followed by the diced onion. Cook for 5-7 minutes over medium heat until the onions are translucent.
  • Add the garlic, ginger, and chili pepper, cooking for another minute until fragrant.
  • Lower the heat to medium-low and add the tomato paste, garam masala, coriander, cumin, and black pepper. Stir constantly for 2-3 seconds, adding a splash of water if the pan looks too dry.
  • Stir in the water, sugar, and salt, then let the sauce simmer for 15 minutes or until it thickens and deepens in color to a reddish-brown.
  • Remove from the heat. Using a blender or food processor, carefully blend the sauce in batches until smooth. Alternatively, use an immersion blender to blend the sauce in the pot until smooth.
  • Return the smooth sauce to the pot, then stir in the coconut milk/cream. Add the browned chicken pieces and simmer for another 10 minutes on medium-low heat.
  • If using, stir in the dried fenugreek or kasoori methi.
  • Serve the butter chicken with fresh cilantro and a side of rice or cauliflower rice. Enjoy!

Storage:
Store leftovers in an airtight container in the fridge for up to 5 days.