Mediterranean Diet Dairy-Free Butter Chicken
Experience the rich, creamy flavors of butter chicken reimagined with a Mediterranean twist in this Dairy-Free Butter Chicken recipe. Perfect for those following the Mediterranean diet, this dish swaps traditional butter and cream for heart-healthy olive oil and velvety coconut milk, creating a wholesome, dairy-free curry that's brimming with aromatic spices like cumin, turmeric, and garam masala. Tender chicken thighs are simmered to perfection in a luscious tomato-based sauce, then brightened with a squeeze of lemon juice and a sprinkle of fresh cilantro. Paired with nutrient-packed brown rice or quinoa, this comforting and flavorful dish is a healthy yet indulgent meal that’s ready in under an hour. Whether you’re avoiding dairy or just seeking a new take on a classic favorite, this recipe is sure to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tomato puree
- 1 can (14 oz) full-fat coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 2 cups cooked brown rice or quinoa
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the pan and sauté for an additional 2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, salt, and black pepper.
Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook for about 5 minutes or until the chicken is lightly browned on all sides.
Pour in the tomato puree and mix well. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the coconut milk to the pan, stirring to combine. Bring the mixture to a gentle simmer and cook for another 10 minutes until the chicken is cooked through and the sauce has thickened.
Stir in the lemon juice and adjust the seasoning with additional salt and pepper if necessary.
Garnish the butter chicken with chopped fresh cilantro before serving.
Serve hot over cooked brown rice or quinoa.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 34.6 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 333 mg | 26% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4087 mg | 87% | |
*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.
