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Butter chicken is one of the most beloved dishes in the world of Indian cuisine, known for its rich and creamy texture that’s typically made with heavy cream and butter.
However, if you’re following a dairy-free diet, you might think that enjoying this flavorful dish is out of reach.
Fear not! We’ve got you covered with 32+ creative and delicious dairy-free butter chicken recipes that don’t compromise on taste.
Whether you’re avoiding dairy due to dietary restrictions, allergies, or personal preference, you can still indulge in the comforting flavors of butter chicken without the traditional dairy ingredients.
From coconut milk and cashew cream to sweet potatoes and lentils, these alternatives create a rich, creamy texture while keeping your meal completely dairy-free.
Get ready to savor butter chicken the healthy way!
32+ Irresistible Dairy-Free Butter Chicken Recipes for a Flavorful Feast
Dairy-free butter chicken doesn’t have to be a compromise; with the right ingredients and a little creativity, you can enjoy all the creamy, flavorful goodness of this iconic dish without any dairy.
Whether you’re using cashews, coconut milk, or other dairy-free substitutes, these 32+ recipes will offer you a variety of options that cater to your taste buds.
Say goodbye to missing out on butter chicken and embrace these alternatives that are just as indulgent and satisfying.
You won’t even realize there’s no dairy involved, making these dishes perfect for anyone looking to enjoy a creamy, comforting meal with a twist!
Dairy-Free Butter Chicken (Instant Pot)
This dairy-free butter chicken recipe cooked in an Instant Pot is a quick and easy alternative to the traditional creamy butter chicken. It combines aromatic spices, tender chicken, and a rich coconut milk-based sauce to bring out the best flavors without any dairy. This dish is perfect for those who want a comforting, flavorful meal that’s also suitable for dairy-free diets.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (14 oz) coconut milk
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- Fresh cilantro, for garnish
Instructions:
- Turn the Instant Pot to sauté mode. Add olive oil and sauté onions, garlic, and ginger until softened and aromatic (about 3-4 minutes).
- Add the spices: garam masala, turmeric, chili powder, coriander, cumin, and salt. Stir for 30 seconds to release their fragrance.
- Add the chicken pieces, coconut milk, tomato paste, and chicken broth. Stir to combine.
- Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Once the timer goes off, allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
- Stir the chicken and sauce, and adjust seasoning if needed.
- Serve the butter chicken over rice or with gluten-free naan, garnished with fresh cilantro.
This dairy-free butter chicken is an excellent option for those following a dairy-free lifestyle but still craving the rich and creamy flavors of the classic butter chicken. The coconut milk adds a subtle creaminess while still being light, and the Instant Pot makes this meal a quick weeknight dinner. It’s a flavorful dish the whole family will enjoy!
Dairy-Free Butter Chicken (Slow Cooker)
If you prefer a more hands-off approach, this dairy-free butter chicken slow cooker recipe is perfect for you. With minimal prep time, it’s an ideal dish for busy days. The chicken simmers in a savory coconut cream-based sauce infused with Indian spices, resulting in a rich and satisfying meal without the need for dairy.
Ingredients:
- 1 lb boneless skinless chicken breasts or thighs
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon ground turmeric
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 can (14 oz) coconut milk
- 1/4 cup tomato paste
- 1/4 cup chicken broth
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro, for garnish
Instructions:
- In the slow cooker, combine the chopped onion, garlic, ginger, and all the spices.
- Add the chicken breasts or thighs to the slow cooker and pour in the coconut milk, tomato paste, chicken broth, and maple syrup (if using).
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Once cooked, remove the chicken from the slow cooker, shred it with two forks, and return it to the sauce.
- Stir well to combine the shredded chicken with the creamy sauce.
- Serve with rice or gluten-free naan, and garnish with cilantro.
This slow cooker version of dairy-free butter chicken makes it easier to prepare dinner without having to spend too much time in the kitchen. The slow cooking process allows the flavors to meld together beautifully, making for an incredibly tender and flavorful dish. The addition of maple syrup balances the spices with a slight sweetness, and the coconut milk provides that creamy texture without any dairy. Perfect for busy families who want to enjoy a comforting meal.
Dairy-Free Butter Chicken (Stovetop)
This stovetop version of dairy-free butter chicken offers a quick and flavorful alternative for busy weeknights. Using coconut milk and a blend of aromatic spices, this recipe brings out the creamy texture and bold flavors of traditional butter chicken, but with no dairy involved. The chicken stays moist and tender, making this a delicious dinner choice.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (14 oz) coconut milk
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger and cook until softened (about 3-4 minutes).
- Add the spices: garam masala, cumin, paprika, coriander, turmeric, chili powder, and salt. Stir for 30 seconds to toast the spices.
- Add the chicken chunks and cook until lightly browned on all sides (about 5 minutes).
- Stir in the coconut milk, tomato paste, chicken broth, and lemon juice. Bring to a simmer.
- Reduce the heat to low and let the chicken cook for 15-20 minutes, or until the chicken is fully cooked and the sauce thickens.
- Garnish with fresh cilantro and serve over rice or with gluten-free naan.
This stovetop dairy-free butter chicken recipe is a great option for those who want a rich, creamy, and comforting meal without the long cooking times or specialized equipment. The combination of coconut milk and spices creates a flavorful, satisfying sauce that coats the tender chicken perfectly. This recipe is perfect for anyone craving the flavors of traditional butter chicken but needs a dairy-free version that is easy to prepare. It’s a quick and tasty solution that works well for any night of the week.
Dairy-Free Butter Chicken (Oven Baked)
This oven-baked dairy-free butter chicken offers a hands-off approach to preparing a delicious and rich Indian-inspired dish. By baking the chicken in a coconut milk-based marinade, it becomes tender and flavorful while absorbing all the aromatic spices. The resulting dish is creamy without any dairy, making it a perfect option for those following a dairy-free diet.
Ingredients:
- 1 lb boneless chicken breasts or thighs, cut into chunks
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup tomato paste
- 1/2 cup coconut cream
- Fresh cilantro, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine coconut milk, olive oil, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, paprika, salt, and pepper. Mix well.
- Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes (or up to overnight for more flavor).
- Spread the marinated chicken evenly on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the chicken is fully cooked and golden brown on the edges.
- While the chicken is baking, in a saucepan, heat the coconut cream and tomato paste over medium heat. Stir occasionally until the sauce thickens (about 5-7 minutes).
- Once the chicken is done, pour the coconut cream sauce over the chicken and toss to coat. Garnish with fresh cilantro and serve with rice or gluten-free naan.
Baking the chicken in a marinade allows the spices to penetrate deeply, ensuring each bite is packed with flavor. The coconut cream sauce brings the dish to life with its richness, while still maintaining the creamy texture typical of butter chicken. This oven-baked version is simple to prepare and requires minimal effort, making it ideal for those who want a comforting, dairy-free meal without spending too much time in the kitchen.
Dairy-Free Butter Chicken (Grilled)
This grilled dairy-free butter chicken recipe takes the rich flavors of traditional butter chicken and adds a smoky, charred twist. The marinade made with coconut milk, spices, and a touch of lemon creates a juicy, tender chicken that’s packed with flavor. Grilling the chicken adds an extra layer of depth to the dish, making it a fantastic dairy-free option for summer cookouts or weeknight dinners.
Ingredients:
- 1 lb boneless chicken thighs or breasts
- 1/2 cup coconut yogurt (unsweetened)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup coconut milk (for basting)
- Fresh cilantro, for garnish
Instructions:
- In a large bowl, combine the coconut yogurt, olive oil, lemon juice, garam masala, cumin, coriander, paprika, turmeric, chili powder, salt, and pepper. Mix well to create a thick marinade.
- Add the chicken pieces to the marinade and toss until fully coated. Marinate for at least 1 hour, or up to overnight for a richer flavor.
- Preheat the grill to medium-high heat and brush with a little oil to prevent sticking.
- Grill the chicken for 6-8 minutes per side, or until the chicken is fully cooked and has nice grill marks.
- While grilling, baste the chicken with coconut milk to keep it moist and add an extra layer of creaminess.
- Once the chicken is done, remove from the grill and let it rest for a few minutes before serving.
- Serve the grilled butter chicken with rice or naan, garnished with fresh cilantro.
Grilling the chicken gives it a smoky, charred flavor that elevates this dairy-free butter chicken recipe to another level. The coconut yogurt marinade keeps the chicken tender and juicy, while the basting with coconut milk ensures a creamy, rich finish. This grilled version is perfect for those who want a bold, flavorful meal with a bit of outdoor flair, and it’s still completely dairy-free.
Dairy-Free Butter Chicken (Sheet Pan)
This sheet pan version of dairy-free butter chicken combines the ease of one-pan cooking with the rich, aromatic flavors of butter chicken. The chicken, vegetables, and a flavorful coconut milk-based sauce cook together on a single sheet pan, allowing the flavors to meld. This recipe is perfect for busy weeknights when you want something simple, delicious, and dairy-free.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small onion, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- Fresh cilantro, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- In a bowl, mix the olive oil, turmeric, garam masala, cumin, chili powder, coriander, salt, and pepper to create a marinade.
- Toss the chicken pieces in the marinade, coating them evenly. Spread the chicken on the prepared sheet pan.
- Add the sliced bell pepper, zucchini, and onion to the sheet pan, spreading them out around the chicken.
- In a separate bowl, whisk together the coconut milk and tomato paste. Pour the sauce over the chicken and vegetables.
- Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, remove the pan from the oven and garnish with fresh cilantro before serving.
The sheet pan method makes this dairy-free butter chicken incredibly easy to prepare with minimal cleanup. By roasting everything on one pan, the flavors intensify, and the chicken becomes wonderfully tender. The coconut milk sauce adds creaminess without dairy, and the vegetables soak up the rich, spiced sauce. This recipe is perfect for busy nights when you want a simple yet flavorful meal that the whole family will enjoy.
Dairy-Free Butter Chicken (Stovetop Skillet with Cashew Cream)
This stovetop skillet version of dairy-free butter chicken is a rich and creamy alternative that uses cashew cream to replicate the indulgent, buttery texture. With a blend of warming spices and a smooth cashew-based sauce, this recipe is both comforting and full of flavor. It’s a perfect option for anyone looking for a dairy-free yet creamy version of the classic butter chicken.
Ingredients:
- 1 lb boneless skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt to taste
- 1/2 cup raw cashews, soaked in water for 2 hours
- 1/2 cup water (for cashew cream)
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- Fresh cilantro, for garnish
Instructions:
- In a blender or food processor, blend the soaked cashews with 1/2 cup of water until smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and cook until softened (about 3-4 minutes).
- Add the spices: garam masala, cumin, coriander, turmeric, paprika, chili powder, and salt. Stir for 30 seconds to release the aromas.
- Add the chicken chunks and cook until lightly browned on all sides (about 5-6 minutes).
- Stir in the tomato paste and vegetable broth, scraping up any browned bits from the pan. Cook for 2-3 minutes.
- Pour in the cashew cream and stir well to combine. Simmer on low for 10 minutes, allowing the sauce to thicken and the chicken to fully cook.
- Garnish with fresh cilantro and serve with rice or dairy-free naan.
This stovetop skillet version of dairy-free butter chicken is an excellent choice for anyone craving a rich and creamy dish without the use of dairy. The cashew cream provides the perfect amount of creaminess and richness, while the spices bring bold, comforting flavors. It’s an easy and quick recipe that can be whipped up in just a short amount of time, making it perfect for busy weeknights or when you need a hearty and satisfying dinner.
Dairy-Free Butter Chicken (Paleo-Friendly)
This Paleo-friendly version of dairy-free butter chicken takes all the comforting flavors of the traditional dish but substitutes ingredients to make it healthier and suitable for those following a Paleo diet. Using coconut milk and almond flour instead of dairy, this recipe offers a lighter, yet still creamy, alternative that doesn’t sacrifice taste.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt to taste
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons almond flour (for thickening)
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, cooking until softened (about 4 minutes).
- Stir in the spices: garam masala, turmeric, paprika, cumin, coriander, and salt. Cook for another minute to release the flavors.
- Add the chicken chunks and cook until browned on all sides (about 6-7 minutes).
- Stir in the coconut milk, almond flour, and lemon juice, and bring to a simmer.
- Let the sauce simmer for 10-12 minutes, allowing the chicken to cook through and the sauce to thicken.
- Garnish with fresh cilantro and serve with cauliflower rice or Paleo-friendly naan.
This Paleo-friendly dairy-free butter chicken provides the indulgent flavors of the classic recipe without the dairy or gluten. The coconut milk gives the dish a rich, creamy texture while the almond flour helps thicken the sauce naturally. It’s a lighter, healthier alternative that still delivers all the comforting spices and warmth, making it a perfect option for those on a Paleo diet or anyone looking for a wholesome, flavorful meal.
Dairy-Free Butter Chicken (With Almond Milk)
For a lighter dairy-free butter chicken, this recipe uses almond milk to create a creamy sauce that is both rich and flavorful, without the heavy texture of traditional cream-based sauces. The blend of aromatic spices and the subtle nuttiness of almond milk makes this dish a delicious option for anyone avoiding dairy but still craving the comforting flavors of butter chicken.
Ingredients:
- 1 lb boneless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Salt to taste
- 1 cup unsweetened almond milk
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- 1 tablespoon fresh lemon juice
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened (about 4-5 minutes).
- Stir in the spices: garam masala, cumin, coriander, paprika, turmeric, chili powder, and salt. Cook for another minute to allow the spices to bloom.
- Add the chicken pieces and cook until browned on all sides (about 5-6 minutes).
- Stir in the tomato paste and vegetable broth, scraping up any browned bits from the pan.
- Pour in the almond milk and bring to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, allowing the chicken to cook through and the sauce to thicken.
- Stir in fresh lemon juice and adjust seasoning as needed.
- Garnish with cilantro and serve over rice or with dairy-free naan.
This almond milk-based butter chicken offers a lighter, dairy-free alternative to the traditional recipe while still providing a rich and flavorful sauce. The almond milk gives the dish a mild creaminess that pairs perfectly with the bold spices. It’s a wonderful option for those who are sensitive to dairy or want a healthier version of this beloved dish. With just the right balance of spice and creaminess, this recipe is sure to satisfy your craving for a dairy-free butter chicken.
Dairy-Free Butter Chicken (Tomato and Coconut Milk Version)
This tomato and coconut milk version of dairy-free butter chicken brings out the natural sweetness and richness of coconut milk, combined with the tangy notes of tomato. It’s a comforting, creamy dish that’s perfect for those following a dairy-free lifestyle. This recipe is full of flavor, hearty, and satisfies your cravings for a rich, buttery meal without any dairy.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- Salt to taste
- 1 can (14 oz) coconut milk
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Cook until softened (about 5 minutes).
- Stir in the garam masala, turmeric, cumin, coriander, chili powder, and salt. Let the spices cook for another minute to release their aromas.
- Add the chicken pieces to the skillet and cook until browned on all sides (about 6-7 minutes).
- Stir in the crushed tomatoes, coconut milk, and tomato paste. Mix well and bring to a simmer.
- Reduce the heat and let the sauce simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Taste and adjust seasoning, adding sugar if you like a touch of sweetness to balance the acidity of the tomatoes.
- Garnish with fresh cilantro and serve with rice or gluten-free naan.
This coconut milk and tomato-based dairy-free butter chicken is a delicious and satisfying version of the classic recipe. The coconut milk adds a velvety richness, while the crushed tomatoes provide the perfect balance of acidity. The result is a creamy, flavorful dish that is hearty enough for any occasion. Whether you’re following a dairy-free diet or just craving a comforting meal, this recipe will leave you full and satisfied.
Dairy-Free Butter Chicken (With Almond Yogurt)
This version of dairy-free butter chicken uses almond yogurt as a substitute for traditional cream, giving the dish a creamy texture while keeping it light and dairy-free. Almond yogurt has a subtle tang that enhances the flavors of the spices, making this dish a perfect fusion of creamy and spicy goodness.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon chili powder
- Salt to taste
- 1/2 cup almond yogurt
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened (about 4-5 minutes).
- Add the spices: garam masala, turmeric, cumin, paprika, chili powder, and salt. Stir for about a minute to let the spices bloom.
- Add the chicken chunks to the skillet and cook until browned on all sides (about 5-7 minutes).
- Stir in the tomato paste and vegetable broth, scraping up any browned bits from the bottom of the skillet.
- Lower the heat and stir in the almond yogurt, mixing it well into the sauce.
- Let the sauce simmer for 10-12 minutes, allowing it to thicken and the chicken to fully cook.
- Add the lemon juice and adjust seasoning as necessary.
- Garnish with fresh cilantro and serve with basmati rice or a side of gluten-free naan.
This dairy-free butter chicken with almond yogurt offers a unique twist on the classic recipe by using almond yogurt as a creamy base. The almond yogurt provides a tangy and smooth consistency, perfectly balancing the richness of the spices. This dish is light yet comforting, and the addition of lemon juice enhances its freshness. Perfect for a dairy-free dinner that doesn’t compromise on flavor or creaminess.
Dairy-Free Butter Chicken (Baked Chicken in Creamy Sauce)
This baked dairy-free butter chicken recipe simplifies the cooking process by baking the chicken in a flavorful, creamy sauce. The rich sauce, made with a combination of coconut milk and almond flour for thickness, helps keep the chicken moist while cooking, ensuring a tender and flavorful meal. This hands-off approach makes it easy to prepare, with minimal fuss.
Ingredients:
- 1 lb boneless chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 2 tablespoons almond flour
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened (about 5 minutes).
- Stir in the spices: garam masala, turmeric, cumin, chili powder, salt, and pepper. Let cook for another minute.
- Add the coconut milk, almond flour, and tomato paste to the pan, whisking to combine. Simmer for 5-6 minutes, allowing the sauce to thicken slightly.
- Place the chicken thighs in a baking dish and pour the sauce over them. Ensure the chicken is evenly coated.
- Cover the dish with foil and bake for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove from the oven, drizzle with fresh lemon juice, and garnish with cilantro.
- Serve with rice or your favorite dairy-free side.
This baked dairy-free butter chicken is a wonderfully easy recipe that allows the oven to do most of the work. The creamy coconut sauce keeps the chicken moist and flavorful while cooking, while the almond flour adds the perfect amount of thickening to the sauce. The result is a simple, hands-off dish that still packs all the comforting flavors of butter chicken without any dairy. It’s perfect for a busy weeknight or a relaxed weekend meal.
Dairy-Free Butter Chicken (Cashew Cream Version)
This dairy-free butter chicken recipe uses homemade cashew cream as the rich and creamy base, giving it a smooth texture while keeping the flavors bold and delicious. The cashew cream adds a slight sweetness that complements the spices, creating a dish that is hearty, comforting, and packed with flavor. This version is perfect for those who love a rich butter chicken but need to avoid dairy.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 2 tablespoons coconut oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- Salt to taste
- 1/2 cup cashews (soaked for 4 hours, then drained)
- 1/2 cup water
- 1/2 cup crushed tomatoes
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- In a blender, combine the soaked cashews and water. Blend until smooth to make cashew cream. Set aside.
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened (about 5 minutes).
- Stir in the spices: garam masala, turmeric, cumin, paprika, chili powder, and salt. Cook for another minute to release their flavors.
- Add the chicken chunks to the skillet and cook until browned on all sides (about 7-8 minutes).
- Stir in the crushed tomatoes, tomato paste, and cashew cream. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the sauce to thicken and the chicken to fully cook.
- Adjust seasoning to taste and garnish with fresh cilantro.
- Serve with basmati rice or gluten-free naan.
This cashew cream version of dairy-free butter chicken is incredibly rich and creamy while being entirely free of dairy. The cashews lend a natural sweetness to the sauce that balances perfectly with the spices, creating a luxurious texture. It’s a great way to enjoy the essence of butter chicken without any dairy, making it a satisfying and indulgent dish for those who need or prefer dairy-free options.
Dairy-Free Butter Chicken (Yogurt Marinade Version)
This version of dairy-free butter chicken uses a yogurt marinade to tenderize and infuse the chicken with deep flavor before cooking. Coconut yogurt serves as the perfect substitute for traditional dairy yogurt, maintaining the creamy and tangy elements that make butter chicken so irresistible. The marinade allows the spices to penetrate the chicken, resulting in a flavorful and juicy dish that’s dairy-free.
Ingredients:
- 1 lb boneless chicken breasts, cut into chunks
- 1/2 cup coconut yogurt
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons coconut oil
- 1 onion, chopped
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- In a bowl, mix together the coconut yogurt, lemon juice, minced garlic, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add the chicken chunks to the marinade and let sit for at least 30 minutes (or overnight for deeper flavor).
- Heat coconut oil in a skillet over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
- Add the marinated chicken to the skillet and cook until browned and cooked through (about 8 minutes).
- Stir in the coconut milk and tomato paste, mixing well to combine. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken.
- Adjust seasoning to taste and garnish with fresh cilantro.
- Serve with basmati rice or gluten-free naan.
This yogurt-marinated dairy-free butter chicken is an excellent option for those looking to tenderize the chicken and infuse it with deep flavors. The coconut yogurt creates a tangy yet creamy sauce that mimics traditional butter chicken without using dairy. The marinade also adds a depth of flavor to the chicken, making every bite packed with spices. It’s an easy yet flavorful dish for anyone following a dairy-free lifestyle.
Dairy-Free Butter Chicken (Spinach and Cashew Cream)
This dairy-free butter chicken features a vibrant twist by incorporating spinach into the sauce, creating a rich, creamy dish with added nutrition. The cashew cream thickens the sauce, providing a velvety texture, while the spinach offers a fresh and earthy flavor. It’s a healthy yet indulgent version of butter chicken that is both dairy-free and packed with goodness.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Salt to taste
- 2 cups fresh spinach, chopped
- 1/2 cup cashews (soaked for 4 hours, then drained)
- 1/2 cup water
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- In a blender, combine the soaked cashews and water. Blend until smooth to create cashew cream. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened (about 5 minutes).
- Stir in the spices: garam masala, turmeric, cumin, coriander, and salt. Let cook for another minute to allow the spices to bloom.
- Add the chicken to the skillet and cook until browned on all sides (about 7-8 minutes).
- Stir in the chopped spinach, coconut milk, tomato paste, and cashew cream. Cook for 10-15 minutes until the spinach wilts and the sauce thickens.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro and serve with rice or gluten-free naan.
This spinach and cashew cream version of dairy-free butter chicken is a nutritious and creamy take on the classic dish. The cashew cream creates a smooth, rich texture, while the spinach adds a burst of color and a mild earthiness. This version is perfect for anyone who loves the traditional comfort of butter chicken but wants to include more greens and avoid dairy. It’s a wholesome and satisfying dish for all!
Dairy-Free Butter Chicken (Coconut Milk and Almond Butter)
This dairy-free butter chicken incorporates the smoothness of coconut milk and the richness of almond butter to create a creamy and flavorful sauce without dairy. The almond butter provides a subtle nuttiness, complementing the warm spices of garam masala and turmeric. This recipe is perfect for those looking for a comforting, hearty meal that’s completely free of dairy yet still indulgent.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt to taste
- 1 can (14 oz) coconut milk
- 2 tablespoons almond butter
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Cook until softened (about 5 minutes).
- Stir in the garam masala, turmeric, cumin, paprika, chili powder, and salt. Let the spices bloom for about 1 minute.
- Add the chicken chunks to the skillet and cook until browned and cooked through (about 7-8 minutes).
- Stir in the coconut milk, almond butter, and tomato paste. Mix well to create a smooth sauce.
- Reduce the heat and simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
- Taste and adjust seasoning, adding more salt if needed.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
The combination of coconut milk and almond butter in this dairy-free butter chicken gives the dish a rich, velvety texture while maintaining a deep, flavorful profile. The almond butter provides a creamy richness that replaces traditional butter, making this a great choice for those on dairy-free diets. It’s a perfect balance of creaminess and spice, ideal for anyone craving comfort food without the dairy.
Dairy-Free Butter Chicken (Cashew and Coconut Milk Sauce)
This version of dairy-free butter chicken utilizes both cashews and coconut milk to create a luscious, creamy sauce that rivals the traditional butter-heavy version. The cashews add richness, while the coconut milk brings a slight sweetness, making the perfect base for the aromatic spices and tender chicken. It’s an indulgent, satisfying dish that’s perfect for any occasion while keeping things completely dairy-free.
Ingredients:
- 1 lb boneless chicken breast, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- 1/2 cup cashews (soaked for 4 hours)
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- In a blender, combine the soaked cashews and coconut milk. Blend until smooth to create a creamy base. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent (about 5 minutes).
- Stir in the spices: garam masala, coriander, cumin, turmeric, and salt. Cook for another minute to let the spices release their aromas.
- Add the chicken to the skillet and cook until browned on all sides (about 7-8 minutes).
- Pour in the cashew-coconut milk mixture and tomato paste, stirring well to combine. Let the mixture simmer for 15-20 minutes, allowing the sauce to thicken and the chicken to fully cook.
- Adjust seasoning to taste, adding more salt or spices if needed.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
This cashew and coconut milk butter chicken is a rich and creamy alternative to traditional butter chicken, offering a dairy-free solution that doesn’t sacrifice flavor or texture. The combination of cashews and coconut milk creates a silky sauce, and the spices elevate the dish, making it a comforting and satisfying meal for anyone avoiding dairy. It’s an indulgent, easy-to-make dish that’s perfect for family dinners or entertaining.
Dairy-Free Butter Chicken (Tomato and Coconut Cream)
In this dairy-free butter chicken, the creamy richness traditionally provided by dairy is replaced by coconut cream, which creates a luxurious texture. The tomato-based sauce is hearty and flavorful, with an array of spices that bring depth to every bite. This version is perfect for those following a dairy-free lifestyle but who still want a dish that feels indulgent and comforting.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1 can (14 oz) coconut cream
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes until softened.
- Add the garam masala, cumin, coriander, turmeric, cinnamon, and salt. Let the spices cook for another minute to release their flavors.
- Add the chicken chunks to the skillet and cook until browned on all sides (about 7-8 minutes).
- Stir in the coconut cream, crushed tomatoes, and tomato paste. Mix well to create a smooth sauce.
- Bring the sauce to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Adjust seasoning to taste, adding salt or spices if necessary.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
This tomato and coconut cream butter chicken offers a rich, creamy experience without the dairy. The coconut cream adds a velvety texture to the sauce, while the combination of spices brings a warm, aromatic flavor to the dish. It’s a perfect dairy-free version of butter chicken that doesn’t compromise on the richness or taste, making it an excellent choice for anyone looking for a comforting and indulgent meal without dairy.
Dairy-Free Butter Chicken (Lentil and Coconut Milk Base)
This unique dairy-free butter chicken uses a base of cooked lentils and coconut milk to create a thick, creamy sauce. The lentils add both richness and a slight earthiness, while the coconut milk imparts the creamy texture usually associated with butter. The result is a satisfying, hearty dish with deep flavors and a comforting texture that anyone can enjoy, whether they’re on a dairy-free diet or not.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1/2 cup cooked lentils (red or yellow)
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- In a blender or food processor, blend the cooked lentils with the coconut milk until smooth. This will form the creamy base of the sauce.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the garam masala, cumin, paprika, turmeric, cinnamon, and salt. Cook for an additional 1-2 minutes, letting the spices become fragrant.
- Add the chicken chunks to the skillet and cook until browned on all sides (about 7-8 minutes).
- Pour in the blended lentil-coconut mixture along with the tomato paste, stirring well to combine.
- Reduce the heat and simmer for 15-20 minutes, allowing the sauce to thicken and the chicken to cook through.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
This lentil and coconut milk-based butter chicken offers a delightful alternative to traditional dairy-heavy versions. The lentils create a rich, velvety sauce, while the coconut milk adds sweetness and creaminess. The combination of aromatic spices ties everything together for a flavor-packed dish that will satisfy anyone craving a dairy-free version of this classic meal.
Dairy-Free Butter Chicken (Cashew Cream and Tomato Sauce)
This dairy-free butter chicken uses cashew cream to create the rich, smooth texture typically provided by butter. The cashew cream pairs perfectly with a tomato-based sauce, creating a deeply satisfying and indulgent dish. With a balance of spices and the creamy consistency, this recipe ensures you won’t miss the dairy but will still enjoy the comforting flavors of butter chicken.
Ingredients:
- 1 lb boneless chicken breast, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt to taste
- 1/2 cup raw cashews (soaked for 4 hours)
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- Drain and rinse the soaked cashews, then blend them with 1/2 cup of water until smooth and creamy to create cashew cream. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened, about 5 minutes.
- Stir in the garam masala, cumin, paprika, coriander, and salt. Let the spices cook for another minute to release their full flavor.
- Add the chicken pieces to the skillet and cook until browned on all sides (7-8 minutes).
- Stir in the crushed tomatoes, tomato paste, and cashew cream. Mix until the chicken is well coated with the sauce.
- Simmer for 15-20 minutes on low heat, allowing the sauce to thicken and the flavors to meld.
- Taste and adjust seasoning with salt or additional spices if necessary.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
This cashew cream and tomato-based butter chicken offers the perfect combination of creamy richness and bold spices without the need for dairy. The cashew cream provides a velvety texture that mimics butter, while the spices create an aromatic, comforting sauce. It’s a delicious, indulgent meal that fits perfectly into a dairy-free lifestyle.
Dairy-Free Butter Chicken (Sweet Potato and Coconut Cream)
This dairy-free butter chicken uses sweet potatoes as the base to create a naturally sweet and creamy sauce. Combined with coconut cream and a mix of spices, the result is a rich and flavorful sauce that perfectly complements the tender chicken. This recipe is an excellent choice for anyone looking for a comforting, dairy-free alternative to traditional butter chicken with the added benefit of nutritious sweet potatoes.
Ingredients:
- 1 lb boneless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- Salt to taste
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut cream
- 1 tablespoon tomato paste
- Fresh cilantro for garnish
Instructions:
- Steam or boil the cubed sweet potatoes until soft (about 10 minutes). Blend the sweet potatoes with the coconut cream until smooth and creamy to form the sauce base. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until softened.
- Stir in the garam masala, turmeric, cumin, paprika, cinnamon, and salt. Let the spices cook for another 1-2 minutes, allowing the flavors to develop.
- Add the chicken chunks to the skillet and cook until browned on all sides (about 7-8 minutes).
- Pour in the blended sweet potato and coconut cream mixture along with the tomato paste. Stir well to combine.
- Simmer the sauce for 15-20 minutes, letting it thicken and the chicken fully cook.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro and serve with basmati rice or gluten-free naan.
This sweet potato and coconut cream butter chicken offers a unique and delicious twist on the classic dish. The natural sweetness of the sweet potatoes perfectly balances the aromatic spices, creating a rich and creamy sauce that is completely dairy-free. It’s an indulgent yet healthy option for anyone seeking a flavorful and comforting meal without dairy.
Note: More recipes are coming soon!