Soy-Free Dairy-Free Butter Chicken
Indulge in the rich and comforting flavors of this Soy-Free Dairy-Free Butter Chicken, a wholesome twist on the classic Indian favorite that caters to dietary restrictions without compromising taste. Made with tender, marinated chicken thighs simmered in a luscious, creamy sauce crafted from coconut cream and cashew milk, this recipe perfectly balances the warmth of garam masala and other fragrant spices with the tang of crushed tomatoes and a hint of fresh lemon juice. Completely free from soy and dairy, this dish is a fantastic option for those with food allergies or anyone seeking a healthier alternative to the beloved butter chicken. Ideal for weeknight dinners, it pairs beautifully with steamed rice or warm naan for a meal that’s both satisfying and nourishing. Ready in under an hour, this recipe is guaranteed to become a staple for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 1 cup Coconut cream
- 1 can (15 ounces) Canned tomatoes, crushed
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Cashew milk
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the lemon juice and salt, mix well, and let marinate for 10 minutes.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet. Stir and cook the spices for 1-2 minutes to release their aromas.
Increase the heat to medium-high and add the marinated chicken pieces to the skillet. Cook, stirring occasionally until the chicken is browned on all sides, about 5-7 minutes.
Pour in the canned tomato and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, or until the chicken is cooked through.
Stir in the coconut cream and cashew milk, and allow everything to simmer for another 5 minutes until the sauce thickens.
Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
Serve over steamed rice or with your choice of bread.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 146.2 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2658 mg | 57% | |
*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.
