Why you’ll love this dairy free butter chicken
There isn’t much that I find hard to deal with being dairy free, but getting Indian takeout has become one of the most disappointing experiences. So many of my favorite dishes are steeped in yogurt and cream.
Thankfully, one of our local restaurants does a really great job of noting which dishes are safe for Marc to eat, but I can’t help but be sad that he can’t have some of our favorites. So, I’ve been working on making one that’s as close to authentic tasting as I can get it, and this is it.
I’ve also added a slow cooker method that will let you enjoy all the creamy, rich flavors of butter chicken on even your busiest days. Serve it over basmati rice or with dairy free naan for a meal everyone will love!
If you like this recipe, you have to try this chicken tikka masala, and this slow cooker massaman curry and these Moroccan meatballs.
Ingredient notes:
- Chicken – Boneless, skinless breasts or thighs work equally well. Use a mix if you like, or whatever you have on hand.
- Dairy free butter – You can use your favorite dairy free butter alternative or plant based butter. I used Earth Balance vegan buttery sticks for this recipe.
- Coconut milk – Opt for a full fat, unsweetened coconut milk to get that creamy authentic texture.
- Garam masala – This essential Indian spice blend brings warmth and depth to the dish. You can find it in the spice aisle of most grocery stores or in specialty markets. If you don’t have garam masala, you can easily make your own (try this recipe)
- Fenugreek – This spice adds a subtle, slightly sweet, and earthy flavor that’s key to authentic butter chicken. Look for ground fenugreek or fenugreek leaves at Indian grocery stores or online. This one is a bit trickier to find, but I think it’s key to getting that authentic flavor.
- Cayenne pepper – optional but adds a subtle kick if you like spice, feel free to adjust the amount to your liking. You can also use more authentic Kashmiri pepper, if you can find it.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Chop the chicken and measure out spices in advance to save time, especially if you need to make your own garam masala.
- This recipe is a great meal prep option – it reheats beautifully for hot lunches all week.
Searching for more slow-cooked recipes? Slow cooker pepper steak / beef paprikash / pork and sauerkraut / red wine braised chuck roast
Frequently asked questions
Normally, butter chicken has both butter and cream in it, so it would naturally contain both lactose and milk proteins, making it unsuitable for people with lactose intolerance and/or a milk allergy. However, this recipe contains neither of these ingredients, so it’s lactose and dairy free.
Our favorite substitute for cream is coconut milk – the full-fat canned kind – but you can also use cashew cream if you aren’t able to have coconut milk.
For more information on dairy free substitutes, check out my dairy free resources page or start with this article on dairy free butter alternatives.
Dairy Free Butter Chicken
Ingredients
- 2 tablespoons dairy free butter
- 2 pounds boneless, skinless chicken thighs and/or breast, cut into bite-sized pieces
- 1 small onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground fenugreek
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, optional
- 1 1/4 cup full-fat canned coconut milk, figure out during testing
- 1 15-ounce can tomato puree
- 1 teaspoon coarse salt
- Chopped fresh cilantro, for garnish, optional
Instructions
- Sear the chicken. Liberally season chicken with salt & pepper. Then heat a large skillet or Dutch oven to medium-high. Add dairy free butter and allow it to melt. Next, sear the chicken, turning once to brown both sides.
- Make the sauce. Reduce heat to medium and add the onion, garlic and ginger. Sauté the onion until soft and translucent, about 5 minutes. Stir in the garam masala, cumin, paprika, turmeric, and cayenne pepper (if using). Stir for 30 seconds to coat the onion and toast the spices.
- Simmer the chicken. Return the chicken to the pan and pour in the coconut milk and tomato puree, stirring well to combine. Bring the sauce to a gentle simmer. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and the flavors meld together.
- Finish and Serve. Adjust seasonings with salt & pepper, if needed. Garnish with fresh cilantro and serve over basmati rice or with dairy free naan bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hello! Should the chicken be removed from the pan after step 1, before adding the onion/garlic ginger? I noticed that step 3 says return the chicken to the pan, but it doesn’t say to remove the chicken at any point prior, and the video doesn’t show it being removed. Thank you so much! I can’t wait to try this recipe this week!
Hi! I’m so happy to have found this dairy free recipe and am excited to try it. I see the ingredients include Fenugreek but I don’t see it in the instructions. Does it go in with the other spices?
Yes. It does. Sorry about that. I’ll make sure to update it!