Lactose Free Dairy Free Butter Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Chicken thighs get a deep sear after marinating in a bright, tangy blend of citrus and warming spices like cumin, garam masala, and turmeric, locking in flavor before they simmer low and slow. The sauce builds from sautéed onion, garlic, and fresh ginger, then crushed tomatoes and rich coconut milk come together into a velvety, spiced base that clings to every piece of chicken. A touch of sugar balances the acidity, while a final scatter of fresh cilantro adds brightness right before serving. It's the kind of comforting, restaurant-style curry that comes together in one pan and tastes even better the next day. This version is a great fit for a lactose free table, delivering all the richness and warmth of classic butter chicken without any worry about what's hiding in the sauce.

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Ingredients

4 servings

For the marinade

1.5 lb boneless, skinless chicken thighs, cut into 2-inch pieces
½ cup dairy free yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Oui by Yoplait Coconut Dairy Free Yogurt Alternative Jar Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt
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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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