Dairy-Free Butter Chicken with Rice
Elevate your weeknight dinner game with this flavor-packed Dairy-Free Butter Chicken with Rice recipe! A creamy coconut yogurt marinade infused with garlic, ginger, and warm spices like garam masala and paprika makes the tender chicken irresistibly aromatic, while a coconut cream-based sauce delivers indulgently rich, dairy-free comfort. Served over fluffy white basmati rice and garnished with fresh cilantro, this wholesome twist on a classic Indian favorite is perfect for those following a dairy-free lifestyle without compromising on taste. Ready in under an hour and made with simple pantry ingredients, this recipe is a must-try for anyone seeking a delicious, allergy-friendly meal.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Coconut yogurt
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Lemon juice
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 1 Onion, finely chopped
- 1 cup Tomato puree
- 1 cup Coconut cream
- 2 cups Cooked white basmati rice
- 0.25 cup Fresh cilantro, chopped
Instructions
Cut the chicken breast into bite-sized pieces. In a large bowl, combine the chicken pieces with coconut yogurt, minced garlic, minced ginger, lemon juice, garam masala, ground cumin, ground paprika, cayenne pepper, and salt. Mix well and marinate for at least 15 minutes, or up to 4 hours if time allows.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the marinated chicken pieces in batches if necessary, and cook until they are nicely browned and cooked through, about 5-7 minutes per batch. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the tomato puree and cook for another 3 minutes, allowing the mixture to thicken slightly.
Add the coconut cream to the skillet and stir to combine. Bring the sauce to a gentle simmer, then return the cooked chicken to the skillet. Stir well and let the chicken simmer in the sauce for another 10 minutes to absorb the flavors.
Serve the dairy-free butter chicken over cooked basmati rice and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 36.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 776 mg | 17% | |
*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.
