Craving the rich, comforting flavors of butter chicken but need to skip the dairy? This Dairy Free Butter Chicken recipe delivers all the warmth and spice of the classic dish, without compromising on taste or texture. Whether you're lactose intolerant, vegan (because, yes, you can substitute tofu in this recipe!), or simply trying to avoid dairy, this recipe is a perfect alternative that still hits all the right notes.
I absolutely love the flavors of butter chicken and other rich and creamy dishes, but they don't always leave me feeling my best. This dairy free version of butter chicken checks all the boxes. Made with coconut cream (the unsweetened kind!), and dairy free butter this dish is creamy, flavorful, and allergen friendly!
Dairy Free "Butter" Chicken has quickly become a weekly staple in our house for dinner. But we love other better-for-you recipes too! Want more dairy free dinners? Check out my Creamy Spinach Artichoke Pasta or these tasty (and kid friendly!) Gluten Free Chicken Tenders. A fan favorite is also my Vegan Penne Alla Vodka.
Jump to:
- Why You'll Love this Recipe
- What are the Ingredients for Dairy Free Butter Chicken?
- How do I make Dairy Free Butter Chicken ?
- Recipe Substitutions
- Ways to Serve Dairy Free Butter Chicken
- Tips for Perfecting This Recipe
- Storage, Freezing, and Reheating
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Dairy Free Butter Chicken
Why You'll Love this Recipe
- Couldn't be easier to make! This is one of those "wow factor" recipes that looks really difficult to make, but it's actually so easy.
- It is meal prep friendly. Are you a meal prepping pro? This is the perfect dish to make ahead and have lunch all week long. Serve it with your favorite rice and steamed broccoli. Your friends at the office will be drooling to see what you brought!
What are the Ingredients for Dairy Free Butter Chicken?
- Avocado oil - used to saute the chicken breasts, onion, garlic and ginger. Avocado oil is great to use when cooking with high heat, because it has a higher smoke point than olive oil.
- Boneless skinless chicken breasts - a great source of lean protein, chicken breast is affordable and will absorb the flavors of the spices.
- Onion and garlic - Aromatics like sauteed onion and garlic adds delicious flavor to any dish.
- Fresh ginger - this is a must in this butter chicken. Fresh ginger packs a flowerful flavor punch. To grate the fresh ginger, use a microplane or any other small grater.
- Garam Masala, paprika, ground cumin, and ground turmeric - this blend of spices is hearty and delicious. It is very flavorful, but isn't a "hot" spice.
- Coconut cream, unsweetened - the richness of coconut cream is a great substitute for butter in this dairy free version of butter chicken. Allowing the mixture to simmer helps the sauce thicken and coat the chicken breast without the use of additional thickening agents.
- Chicken broth - Water is always an option, but chicken broth adds additional flavor to this butter chicken.
- Tomato paste - tomato paste is a great base for this sauce. It adds a delicious acidity and depth to the butter chicken sauce.
- Plant based butter, optional - if you are missing the butter flavor, you can always add 1-2 tablespoons of plant based butter.
- Fresh Cilantro, optional - cilantro is a great compliment to the richness of this butter chicken.
How do I make Dairy Free Butter Chicken ?
- Heat 1 ½ tablespoons of oil in a large skillet, over medium heat. Add chicken to the pan, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chicken is lightly browned, about 5-7 minutes.
- Remove chicken from the pan, and set aside. Add remaining oil, onion, garlic, and ginger to the pan. Cook, stirring often, until the onion becomes translucent, about 3-5 minutes.
- Add remaining oil, onion, garlic, and ginger to the pan. Cook, stirring often, until the onion becomes translucent, about 3-5 minutes.
- Add the Garam Masala, paprika, cumin, turmeric, and remaining salt and pepper to the pan. Cook, stirring often, until the spices become fragrant, about 1-2 minutes.
- Whisk in the chicken broth, coconut cream, and tomato paste with the onion mixture.
- Allow to come to a simmer. Cook, stirring occasionally, until the mixture has reduced slightly and becomes thick and creamy, about 5-8 minutes.
- Stir in the chicken, and allow the mixture to continue cooking until the chicken is well coated, about 2-3 minutes. Remove from the heat, and stir in the plant based butter, if using.
Recipe Substitutions
- Chicken breast substitutions: Use chicken thighs instead of chicken breasts in this recipe. It will slightly change the flavor, but would still be delicious.
- Garam Masala substitutions: Garam masala can be found at most grocery stores, but if cannot find it at your store, simply increase the amount of paprika, cumin, and turmeric.
- Coconut cream substitutions: If you can't find unsweetened coconut cream, simply substitute canned coconut milk in this recipe.
Ways to Serve Dairy Free Butter Chicken
- My favorite way to serve Dairy Free Butter Chicken is over rice with steamed broccoli.
- This recipe can also be served with sauteed green beans and quinoa.
Tips for Perfecting This Recipe
- To ensure the chicken browns evenly, use a large pan.
- When making the sauce for this recipe, watch closely and stir often, so that the sauce doesn't stick to the bottom of the pan.
Storage, Freezing, and Reheating
To Store: Store Dairy Free Butter Chicken in an airtight container in the refrigerator for up to 1 week. If you plan to serve this with rice and broccoli, you can meal prep ahead of time, and heat when ready to serve!
To Freeze: Once the chicken is cooked, cool completely, and place in a gallon zip top bag. Lay flat to freeze, and keep frozen for up to 2 months.
To Reheat: This recipe is so versatile and simple. It can easily be reheated in the microwave OR the stovetop. To reheat in the microwave, plate it over rice, and heat according to your microwave's instructions. If you plan to reheat on the stovetop, place the entire batch of chicken and sauce in a medium saucepan over medium low heat. Stir often, until heated through.
Recipe FAQ's
This recipe can be with shrimp, fish, or tofu! If using fish, I suggest a firm fish that will hold up to being simmered in the sauce. If you want to use tofu, follow the tofu cooking instructions in this recipe for Crispy Peanut Tofu and Chickpeas.
I haven't tested this recipe with heavy cream, but it should work the same. I would be cautious when heating the cream, as it may separate.
If you want to serve this with pasta, I suggest serving it over rice noodles.
Hungry for More?
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Dairy Free Butter Chicken
Ingredients
- 2 tablespoons avocado oil divided
- 1 ½ pounds boneless skinless chicken breasts cut into cubes
- 1 teaspoon coarse Kosher salt divided
- ½ teaspoons ground black pepper divided
- ½ cup onion minced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoons Garam Masala
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 cup coconut cream canned, unsweetened
- ⅔ cup chicken broth
- 2 tablespoons tomato paste
- 1-2 tablespoons plant based butter optional
- 1 teaspoon fresh chopped cilantro optional
Instructions
- Heat 1 ½ tablespoons of oil in a large skillet, over medium heat. Add chicken to the pan, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chicken is lightly browned, about 5-7 minutes.
- Remove chicken from the pan, and set aside. Add remaining oil, onion, garlic, and ginger to the pan. Cook, stirring often, until the onion becomes translucent, about 3-5 minutes.
- Add the Garam Masala, paprika, cumin, turmeric, and remaining salt and pepper to the pan. Cook, stirring often, until the spices become fragrant, about 1-2 minutes.
- Whisk in the chicken broth, coconut cream, and tomato paste with the onion mixture. Allow to come to a simmer. Cook, stirring occasionally, until the mixture has reduced slightly and becomes thick and creamy, about 5-8 minutes. Stir in the chicken, and allow the mixture to continue cooking until the chicken is well coated, about 2-3 minutes. Remove from the heat, and stir in the plant based butter, if using. Sprinkle with cilantro and serve.
- Serve with jasmine rice and steamed broccoli.
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