Nut-Free Dairy-Free Butter Chicken
Introducing a flavorful twist to a classic favorite, this Nut-Free Dairy-Free Butter Chicken is perfect for those with dietary restrictions but who still crave indulgent comfort food. Tender chicken thighs are marinated in a fragrant blend of garlic, ginger, garam masala, and bold spices, then simmered in a rich, creamy coconut milk and tomato-based sauce. Free from traditional cream and butter, this recipe uses coconut milk and coconut oil for a velvety consistency, making it completely dairy-free without compromising on taste. Quick to prepare in under an hour and showcasing vibrant flavors, this dish pairs beautifully with steamed rice or warm naan bread. Whether you’re following a nut-free or dairy-free diet, this healthier version of butter chicken delivers all the warmth and satisfaction of the original. Ideal for family dinners, meal prep, or special occasions, it’s a crowd-pleasing recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 ml Coconut milk
- 2 tablespoons Coconut oil
- 200 ml Tomato puree
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces.
In a large bowl, combine garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Add chicken pieces and lemon juice, mixing until the chicken is well-coated. Set aside to marinate for at least 15 minutes.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Once hot, add the marinated chicken pieces. Cook for about 8–10 minutes, or until they are browned and cooked through. Remove from the pan and set aside.
In the same pan, add tomato puree and let it simmer for 3–4 minutes.
Pour in the coconut milk, stirring well to combine. Let the sauce simmer gently for about 5 minutes or until slightly thickened.
Return the cooked chicken to the pan, simmering for another 5 minutes to ensure the flavors meld together.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 39.6 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2733 mg | 58% | |
*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.
