Dairy-Free Butter Chicken

Creamy and rich dairy-free butter chicken made with coconut cream instead of dairy. Easy one-pan Indian recipe packed with bold flavor.

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Prep Time 10

Cook Time 45

Total Time 1 25

Servings: 6

Course: Dinner

Calories: 420

2½ lbs Boneless, skinless chicken thighs Juicier and more forgiving than breasts
½ cup Full-fat coconut cream For the marinade base
2 tbsp Lemon juice Adds brightness and tenderizes
1 tbsp Fresh ginger Minced (fresh is better than ground)
3 cloves Garlic Minced
1 tsp Chili powder Adjust to your spice preference
1 tsp Salt
2 tbsp Olive oil For searing the chicken
1 large Yellow onion Finely chopped
5 cloves Garlic Minced (for the sauce)
1 tbsp Fresh ginger Minced (for the sauce)
1 tbsp Garam masala For the sauce base
2 tsp Cumin powder Earthy and nutty
2 tsp Paprika Adds mild heat and rich color
1 tsp Coriander powder Citrusy warmth
1 tsp Chili powder For the sauce (adjust heat)
2 tsp Salt
2 cans Diced tomatoes 14.5 oz each (acidic backbone)
1 cup Full-fat coconut cream Makes the sauce silky and rich
½ tsp Dried fenugreek Kasoori Methi (the secret ingredient)
2 tbsp Vegan butter Stirred in at the end for a buttery finish
Fresh cilantro Optional garnish

Marinate,Mix marinade ingredients with chicken. Cover and refrigerate for 30 mins (or overnight).
Sear,Brown the chicken in olive oil for 6–7 mins. Remove and set aside.
Sauté,Cook onion in the same pan for 8–10 mins until soft.
Bloom,"Add garlic, ginger, and all spices. Toast for 60 seconds to release oils."
Simmer,Add tomatoes and simmer for 5–8 mins until the color darkens.
Blend,"Blend the sauce until completely smooth, then return to the pan."
Combine,Stir in 1 cup coconut cream and the chicken. Simmer for 10 mins.
Finish,Stir in dried fenugreek and vegan butter. Serve with basmati rice.

Use coconut cream, not coconut milk
Marinate overnight for deeper flavor
Adjust spice level as needed
Tastes better the next day