Gluten-Free Dairy-Free Butter Chicken
Experience the rich, warming flavors of classic butter chicken with a modern twist in this Gluten-Free Dairy-Free Butter Chicken recipe. Perfect for healthy weeknight dinners, this dish swaps traditional dairy with creamy coconut milk, creating a luscious, allergen-friendly sauce packed with bold spices like garam masala, turmeric, and cumin. Tender chicken thighs simmer in a fragrant blend of crushed tomatoes, ginger, and garlic, bringing depth and warmth to every bite. Topped with a splash of fresh lemon juice and bright cilantro, this recipe offers an irresistible balance of spice and freshness. Serve over fluffy rice for a satisfying, gluten-free, and dairy-free meal that will delight your taste buds and accommodate dietary needs without sacrificing flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground turmeric
- 2 tablespoons Coconut oil
- 1 cup Diced onions
- 4 cloves Minced garlic
- 1 tablespoon Minced ginger
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 cup Coconut milk
- 1 tablespoon Lemon juice
- 0.25 cup Fresh cilantro leaves
- 2 cups Rice
Instructions
Cut the chicken thighs into bite-sized pieces and season with 1 teaspoon of salt and ground turmeric.
In a large pan, heat coconut oil over medium heat. Add the chicken pieces and cook until they are lightly browned, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add diced onions, minced garlic, and minced ginger. Cook until the onions are soft and translucent, about 4-5 minutes.
Stir in tomato paste and cook for an additional 2 minutes.
Add crushed tomatoes, ground cumin, ground coriander, garam masala, remaining salt, and cayenne pepper. Cook the mixture for another 5 minutes until it thickens slightly.
Return the chicken to the pan and add coconut milk. Stir well to combine, and let the mixture simmer over low heat for about 20 minutes or until the chicken is cooked through.
Stir in lemon juice and garnish with fresh cilantro leaves before serving.
Prepare the rice according to package instructions and serve the butter chicken over the rice.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 35.5 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3211 mg | 68% | |
*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.
