Dairy-Free Buttered Chicken
Experience the creamy, rich flavors of classic butter chicken in a dairy-free twist with this irresistible Dairy-Free Buttered Chicken recipe. Perfect for those with dietary restrictions, this dish swaps traditional cream and butter for velvety coconut yogurt and coconut milk, creating a luscious sauce infused with bold Indian spices like garam masala, cumin, coriander, and turmeric. Tender chunks of chicken are simmered to perfection in a fragrant blend of garlic, ginger, and tomato puree, while hints of cinnamon and bay leaf add a warming depth to the flavor profile. Ready in just 50 minutes, this recipe is an ideal choice for a satisfying weeknight meal or a special dinner served alongside rice or dairy-free naan. Bursting with flavor and naturally gluten-free, this healthier alternative will delight your taste buds without compromising traditional butter chicken comfort.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Onion, finely chopped
- 1 cup Tomato puree
- 1 cup Coconut yogurt
- 1 cup Coconut milk
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1 Cinnamon stick
- 1 Bay leaf
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat olive oil in a large pan over medium heat. Add the cinnamon stick and bay leaf, cooking for 1 minute until fragrant.
Add minced garlic, grated ginger, and chopped onion to the pan, cooking for about 3-4 minutes until the onion becomes translucent.
Stir in the ground cumin, coriander, turmeric, paprika, and cayenne pepper, cooking for another minute.
Add the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.
Pour in the tomato puree, coconut yogurt, and coconut milk. Stir to combine, ensuring the chicken is well coated.
Reduce the heat and let the mixture simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Season the curry with salt, garam masala, and lemon juice. Stir well to distribute the spices evenly.
Remove the cinnamon stick and bay leaf from the curry before serving.
Garnish with freshly chopped cilantro and serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 57.0 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3372 mg | 72% | |
*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.
