dairy free butter chicken recipe

Written BySheba G Updated On
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The Best dairy free butter chicken recipe

I love this dairy free butter chicken recipe because it gives me that rich, creamy flavor I crave without any of the dairy. My family gobbles it up every time I make it, and even my kids who are picky eaters ask for seconds. It is perfect for busy weeknights when you want something satisfying and healthy, but also works great for weekend dinners with friends. Using coconut milk instead of cream keeps it light and adds a subtle sweetness that pairs beautifully with the spices. Plus, it is packed with protein and healthy fats, so you feel full and energized without the heaviness.

Dairy Free Butter Chicken

4.8 from 1295 votes

A creamy and flavorful butter chicken made entirely without dairy. This version uses coconut milk and cashew cream to achieve that luscious texture, with all the classic spices you love.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Marinade

1 lb boneless skinless chicken thighs, cut into bite sized pieces
1/2 cup plain dairy free yogurt
1 tbsp lemon juice
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt

For the Sauce

2 tbsp coconut oil or ghee (if dairy free)
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) crushed tomatoes
1 can (13.5 oz) full fat coconut milk
1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tsp garam masala
Salt to taste
Fresh cilantro for garnish

👨‍🍳Directions

1In a mixing bowl, combine the chicken pieces with yogurt, lemon juice, cumin, garam masala, turmeric, and salt. Mix well, cover, and refrigerate for at least 30 minutes or up to overnight.
2Heat coconut oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
3In the same skillet, add the chopped onion and cook until soft and golden, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
4Stir in the crushed tomatoes, coconut milk, soaked cashews, coriander, paprika, cayenne (if using), and garam masala. Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
5Carefully transfer the sauce to a blender and blend until smooth and creamy. Return the sauce to the skillet.
6Add the cooked chicken back to the sauce. Simmer for another 10 minutes, allowing the flavors to meld and the chicken to heat through. Season with salt to taste.
7Serve hot, garnished with fresh cilantro, over steamed rice or with naan.

🔧Equipment

Large skillet or Dutch oven
Blender
Cutting board
Knife
Measuring spoons
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 70mg🧂Sodium: 680mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

For a nut free version, replace cashews with an extra 1/4 cup of coconut milk and a tablespoon of coconut flour to thicken. You can also use chicken breast instead of thighs, but adjust cooking time to avoid drying out.

Watch Video Of How Dairy Free Butter Chicken Works

This dairy free butter chicken is always a good idea for any occasion, from a casual family dinner to a festive gathering. It works well because it is packed with flavor and everyone can enjoy it, no matter their dietary needs. I hope you try it and love it as much as my family does.

❓ Frequently Asked Questions About Dairy Free Butter Chicken

1. Can I use a different milk substitute?

Yes, you can use canned coconut cream or full fat coconut milk for the best creamy texture. Avoid light coconut milk as it will make the sauce too thin. You can also use a dairy free creamer, but the flavor will be different.

2. Is it possible to make this recipe nut free?

Absolutely. Instead of cashews, use an extra 1/4 cup of coconut milk and a tablespoon of coconut flour or cornstarch to thicken the sauce. Blend everything well to get a smooth consistency.

3. How do I store leftovers?

Store any leftover butter chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

4. Can I make this recipe in a slow cooker?

Yes. After marinating the chicken, brown it in a skillet first, then transfer to a slow cooker with all the sauce ingredients (except the cashews). Cook on low for 4 to 6 hours. Before serving, blend the cashews with a little sauce and stir back in for creaminess.

5. What can I serve with dairy free butter chicken?

Serve it over steamed basmati rice, with warm naan, or with quinoa for a healthier option. A side of roasted vegetables or a simple cucumber salad also pairs nicely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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