Dairy-Free Butter Chicken Sauce
Elevate your homemade curry night with this rich and creamy Dairy-Free Butter Chicken Sauce, a plant-based twist on a classic favorite that doesn’t compromise on flavor. This luscious sauce combines aromatic spices like garam masala, cumin, and coriander with the natural creaminess of coconut milk and cashew cream for a velvety texture. Made with a fragrant blend of garlic, ginger, and turmeric, the sauce is simmered to perfection in tomato puree and finished with a pop of citrusy lemon juice and fresh cilantro for a burst of freshness. Perfect for pairing with your favorite proteins or roasted vegetables, this dairy-free alternative is ideal for those seeking vibrant flavor while staying lactose-free. Ready in just 45 minutes, it’s a wholesome and indulgent option for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Garam masala
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Chili powder
- 0.5 teaspoon Turmeric powder
- 1 cup Canned tomato puree
- 1 cup Coconut milk
- 0.5 cup Cashew cream (see note)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for another 2 minutes, until fragrant.
Add garam masala, ground cumin, ground coriander, chili powder, and turmeric powder to the pan. Sauté the spices for 1 to 2 minutes until they release their aromas.
Pour in the canned tomato puree and stir well to combine with the spices. Let the mixture simmer for 5 minutes to thicken slightly.
Reduce the heat to low and pour in the coconut milk, stirring continuously to incorporate it into the tomato mixture.
Add the cashew cream (see note below) and salt, then let the sauce simmer for another 10 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. Add more salt or chili powder according to your preference.
Remove the pan from heat and stir in the lemon juice and chopped cilantro.
Serve the dairy-free butter chicken sauce over your choice of protein or vegetables, and garnish with extra cilantro if desired.
Recipe Notes
- To make cashew cream, blend 1/2 cup of soaked cashews (soak in hot water for 30 minutes) with 1/2 cup of water until smooth and creamy.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 38.7 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
