Dairy Free Butter Chicken is a delicious take on the classic Indian dish that accommodates those who prefer a dairy-free lifestyle. This recipe brings together flavorful spices, tender pieces of chicken, and a rich sauce that leaves you craving more. By using coconut milk and other natural ingredients, you can still enjoy the creamy texture and vibrant flavors without the use of traditional dairy products.
Why We Love This Dairy Free Butter Chicken Recipe
This Dairy Free Butter Chicken recipe stands out for many reasons. First, it’s quick to prepare and perfect for busy weeknights or special occasions. The use of coconut milk gives the sauce a delightful creaminess that complements the spices wonderfully. Plus, it’s easily customizable; you can adjust the spice levels to suit your palate. It’s not just a meal; it’s an experience that celebrates bold flavors and comforting textures. You can enjoy this dish guilt-free, knowing it fits various dietary preferences, all while tantalizing your taste buds with vibrant flavors and delightful aromas.
Ingredients for Dairy Free Butter Chicken
To create your own Dairy Free Butter Chicken, gather the following ingredients:
- 1/2 cup full fat coconut milk, coconut cream, or coconut yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger, minced
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 pounds boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
- 4 tablespoons coconut oil, divided
- 1 onion, finely diced
- 5 garlic cloves, minced
- 4 teaspoons freshly grated ginger
- 1 chili, stemmed, seeded, and minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek or kasoori methi
- 1 cup full fat coconut milk or coconut cream
How to Make Dairy Free Butter Chicken
Making Dairy Free Butter Chicken is straightforward and enjoyable. Start by creating the marinade. In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt. Once mixed, add the chicken pieces, ensuring that they are well-coated in the marinade. It’s best to let them marinate for at least 30 minutes; however, if you have the time, marinating overnight will yield richer flavors.
Once the marination is complete, heat a skillet over medium-high heat. Add 2 tablespoons of coconut oil to the skillet. Cook the chicken pieces in batches for about three minutes on each side, or until they turn golden brown. Once cooked, remove them from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of coconut oil. Toss in the finely diced onions and sauté until they become translucent. Follow this by stirring in the minced garlic, grated ginger, and minced chili pepper. After a few minutes of sautéing, lower the heat, and incorporate the tomato paste along with the additional spices: garam masala, ground coriander, ground cumin, and black pepper.
Next, add the water, sugar, and salt to the pot. Stir everything together and let the mixture simmer for about 15 minutes. This allows the flavors to meld beautifully. After the simmering time, blend the sauce until it reaches a smooth consistency. You can use an immersion blender for convenience. Once blended, pour the sauce back into the pot and stir in the remaining coconut milk or coconut cream.
It’s now time to reintroduce the cooked chicken back into the pot. Let everything simmer together for another 10 minutes, allowing the chicken to absorb the flavors of the sauce. Just before serving, sprinkle in the dried fenugreek for an extra layer of aroma and taste.
How to Serve Dairy Free Butter Chicken
Serving your Dairy Free Butter Chicken can be as simple or as elaborate as you like. The dish is delicious hot over a bed of fluffy rice or alongside warm naan. If you want to add a bit of freshness, consider garnishing your meal with chopped cilantro. This not only brightens the dish visually but also adds a refreshing burst of flavor.
You can also serve it with a side of roasted vegetables or a fresh salad to balance out the richness of the sauce. For those who love extra heat, provide additional chili slices on the side. No matter how you choose to serve it, Dairy Free Butter Chicken is sure to be a hit at your dining table.
Expert Tips: Dairy Free Butter Chicken
- Marination Time: For the best results, allow your chicken to marinate overnight. This enhances the flavors significantly.
- Coconut Milk Variations: Depending on your preference, you can use full-fat coconut milk, coconut cream, or even coconut yogurt in the marinade for a thicker texture.
- Adjust Spice Levels: If you like it spicier, add more chilies or increase the amount of garam masala.
- Creaminess: If you want a creamier sauce, stir in extra coconut cream at the end of cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to three days. This dish often tastes even better the next day!
How to Store Dairy Free Butter Chicken
To store your Dairy Free Butter Chicken, let it cool completely before transferring it into an airtight container. You can keep it in the refrigerator for up to three days. If you want to store it for a longer period, consider freezing it. When frozen, this dish can last for up to 3 months. Just make sure to allow it to cool fully before placing it in a freezer-safe container.
When you’re ready to enjoy it again, thaw it in the refrigerator overnight, then reheat it on the stove over low heat, stirring occasionally. Add a splash of water or additional coconut milk if you find the sauce has thickened while stored.
Variation of Dairy Free Butter Chicken
Feel free to explore various variations of Dairy Free Butter Chicken to keep things exciting. For instance, you could swap out the chicken for chickpeas for a plant-based option. Simply replace the chicken with canned chickpeas, and adjust the cooking time accordingly.
Add vegetables such as spinach, bell peppers, or cauliflower to the sauce for added nutrition and texture. You could also experiment with different herbs and spices to create your own unique flavor profile. For a fruity twist, include diced mango in the sauce for a sweet contrast to the spices. These variations will keep the recipe fresh and allow you to customize it to your preferences.
FAQs
What is Dairy Free Butter Chicken made of?
Dairy Free Butter Chicken is made with boneless chicken pieces marinated in coconut milk, lemon juice, ginger, garlic, and spices. The sauce consists of onions, garlic, ginger, tomato paste, and various spices, creating a rich and creamy sauce without dairy.
Can I make Dairy Free Butter Chicken ahead of time?
Yes, you can prepare Dairy Free Butter Chicken ahead of time. Simply marinate the chicken and cook the dish. Store it in the refrigerator for up to three days, or freeze it for longer storage.
How can I make Dairy Free Butter Chicken spicier?
To make Dairy Free Butter Chicken spicier, you can add more fresh chilies during the cooking process or increase the amount of garam masala and paprika in the sauce. Adjust to your spice level preference.
Can I replace coconut milk with another non-dairy alternative?
Yes, if you’re not a fan of coconut milk, you can try using unsweetened almond milk or cashew cream, but keep in mind that it may alter the flavor and consistency of the dish.
What can I serve with Dairy Free Butter Chicken?
Dairy Free Butter Chicken pairs well with basmati rice, cauliflower rice, or naan bread. You can also serve it with a fresh salad or roasted vegetables for a complete meal.
Dairy Free Butter Chicken
Ingredients
For the marinade
- 1/2 cup full fat coconut milk, coconut cream, or coconut yogurt Choose based on preferred texture.
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger, minced Fresh ginger recommended.
- 1 1/2 tablespoons minced garlic
- 2 teaspoons garam masala
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 2 pounds boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces
For the sauce
- 4 tablespoons coconut oil, divided
- 1 onion finely diced
- 5 cloves garlic, minced
- 4 teaspoons freshly grated ginger
- 1 chili stemmed, seeded, and minced For heat; adjust according to spice preference.
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1 tablespoon sugar Balances acidity of the tomato.
- 1 teaspoon salt
- 1/2 teaspoon dried fenugreek or kasoori methi For finishing.
- 1 cup full fat coconut milk or coconut cream For the sauce.
Instructions
Preparation
- In a large mixing bowl, combine the full-fat coconut milk, lemon juice, minced ginger, minced garlic, garam masala, black pepper, turmeric, and salt.
- Add the chicken pieces to the bowl, ensuring they are well-coated in the marinade. Marinate for at least 30 minutes, or overnight for better flavor.
Cooking
- Heat a skillet over medium-high heat and add 2 tablespoons of coconut oil.
- Cook the marinated chicken pieces in batches for about three minutes on each side, or until golden brown. Remove from skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of coconut oil. Sauté the finely diced onions until translucent.
- Add the minced garlic, grated ginger, and minced chili pepper; sauté for a few minutes.
- Lower the heat and incorporate the tomato paste and the spices: garam masala, ground coriander, ground cumin, and black pepper.
- Stir in the water, sugar, and salt. Let the mixture simmer for about 15 minutes.
- Blend the sauce until smooth; pour it back into the pot and stir in the remaining coconut milk or coconut cream.
- Reintroduce the cooked chicken into the pot and simmer together for another 10 minutes.
- Just before serving, sprinkle in the dried fenugreek for added flavor.
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