Name: Dairy-Free Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon avocado oil or olive oil; 1 medium onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional, adjust for heat preference); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon tomato paste; 1 cup tomato sauce or crushed tomatoes; 1 cup full-fat canned coconut milk; 2 tablespoons dairy-free butter; 1 tablespoon fresh lemon juice; Fresh cilantro, for garnish

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This Dairy-Free Butter Chicken is a rich, creamy, and flavor-packed dish made without any dairy—perfect for those who are lactose intolerant or avoiding dairy. I use coconut milk and dairy-free butter to create that same luscious texture and depth of flavor you’d expect from traditional butter chicken. It’s a comforting Indian-inspired meal that pairs beautifully with rice or naan. Dairy-Free Butter Chicken

Why You’ll Love This Recipe

I love how this recipe keeps all the rich and bold flavors of classic butter chicken but without the heavy cream or butter. It’s perfect for anyone looking for a dairy-free option without sacrificing taste. The sauce is velvety, spiced just right, and the chicken stays juicy and tender. Plus, it’s a one-pan dish that’s great for both weeknights and special dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon avocado oil or olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, adjust for heat preference)
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon tomato paste
1 cup tomato sauce or crushed tomatoes
1 cup full-fat canned coconut milk
2 tablespoons dairy-free butter (such as Earth Balance or Miyoko’s)
1 tablespoon fresh lemon juice
Fresh cilantro, for garnish

Directions

I start by heating the oil in a large skillet over medium heat. Once hot, I add the chopped onions and sauté until they’re soft and golden—about 5-7 minutes.
Then I stir in the garlic and ginger and cook for another minute until fragrant.
Next, I add the garam masala, cumin, turmeric, paprika, cayenne, salt, and pepper. I toast the spices for 1-2 minutes to bring out their flavors.
I stir in the tomato paste and cook for another minute, then add the tomato sauce and bring everything to a simmer.
I toss in the chicken pieces, coating them in the sauce. I let the mixture simmer uncovered for about 15-20 minutes, or until the chicken is cooked through and the sauce thickens.
Then I pour in the coconut milk and dairy-free butter, stirring to combine and simmering for another 5 minutes to make the sauce creamy and rich.
Finally, I finish with a splash of lemon juice and garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4 people generously. From start to finish, it takes about 35 minutes—10 minutes of prep and 25 minutes of cooking.

Variations

I sometimes swap the chicken thighs for boneless chicken breasts if I want a leaner option.
For more heat, I add extra cayenne or a chopped green chili while cooking the onions.
I’ve also made it with tofu for a plant-based version, and it works surprisingly well.
If coconut milk isn’t your favorite, I’ve had success with cashew cream as a dairy-free alternative.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the stovetop over medium-low heat until warmed through, adding a splash of coconut milk if the sauce has thickened too much. It can also be reheated in the microwave in 30-second intervals, stirring in between.

FAQs

Can I freeze dairy-free butter chicken?

Yes, I freeze it in a freezer-safe container for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight and reheat it on the stove.

Is this recipe spicy?

It has a mild kick, but I can easily adjust the heat by reducing or increasing the cayenne pepper to suit my taste.

Can I make this in advance?

Absolutely. I often make it a day ahead—it’s one of those dishes that tastes even better the next day as the flavors continue to develop.

What can I serve with dairy-free butter chicken?

I like to serve it with basmati rice or warm dairy-free naan. Sometimes I add a side of roasted vegetables or a cucumber salad for freshness.

Can I use a different non-dairy milk?

I recommend full-fat coconut milk for creaminess, but I’ve tried cashew cream or oat milk with good results. I avoid almond milk because it can be too thin.

Conclusion

This Dairy-Free Butter Chicken is a delicious, feel-good meal that doesn’t compromise on flavor. It’s rich, cozy, and perfect for a weeknight dinner or a casual dinner party. I love how simple it is to put together, and the leftovers are just as tasty. Give it a try, and I think it’ll become one of your go-to favorites!