Dairy Free Butter Chicken
Butter chicken is one of those deeply comforting, sauce-forward dishes that can feel completely off-limits when you're avoiding dairy — but this version proves otherwise. The trick is a two-part swap that actually works beautifully: dairy-free yogurt in the marinade tenderizes the chicken just like the traditional version, while a full can of rich, full-fat coconut milk steps in for the usual cream, giving the sauce that signature velvety body. Chicken thighs get a proper sear in coconut oil before going back into the sauce, so you're building real depth of flavor rather than just simmering everything together. The tomato base gets blended smooth, which means every bite is coated in that glossy, spiced sauce you'd expect from a restaurant bowl. Garam masala, cumin, coriander, turmeric, and a little cayenne do all the heavy lifting on flavor, so nothing feels like it's missing. This makes four servings, which is perfect for a weeknight dinner with leftovers that honestly taste even better the next day. Finish it with a handful of fresh cilantro and you've got a dish that's genuinely hard to believe is completely free of dairy.
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Learn more →Ingredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- ½ cup dairy free yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tsp salt
For the sauce
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a mixing bowl, combine the dairy free yogurt, lemon juice, cumin, garam masala, coriander, turmeric, cayenne, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
- 2
Heat 1 tbsp of the coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until the exterior is deeply browned. Transfer the seared chicken to a plate; discard any remaining marinade.
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