Description
A rich, creamy, and flavor-packed Indian-inspired butter chicken made dairy-free with coconut milk and plant-based butter. Perfect for those avoiding dairy without sacrificing taste.
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
Instructions
- Heat the oil in a large skillet over medium heat. Add chopped onions and sauté until soft and golden, about 5-7 minutes.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the garam masala, cumin, turmeric, paprika, cayenne, salt, and pepper. Toast the spices for 1-2 minutes.
- Stir in the tomato paste and cook for another minute. Add tomato sauce and bring to a simmer.
- Add chicken pieces and coat them in the sauce. Simmer uncovered for 15-20 minutes until chicken is cooked through and sauce thickens.
- Pour in coconut milk and dairy-free butter. Stir and simmer for 5 minutes until creamy.
- Finish with lemon juice and garnish with fresh cilantro before serving.
Notes
- Use boneless chicken breasts for a leaner option.
- Adjust cayenne or add green chili for more heat.
- Swap chicken for tofu for a vegan version.
- Cashew cream can be used instead of coconut milk.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
