Dairy Free Easy Butter Chicken

Total time50 min

Prep time15 min

Cook time35 min

Golden-seared chicken thighs simmer in a deeply spiced onion-tomato base built on garlic, fresh ginger, garam masala, cumin, coriander, paprika, turmeric, and a touch of cayenne for warmth. The sauce cooks down until it's thick, glossy, and clinging to every piece of chicken, with a hint of sugar to balance the tomato's acidity. It's the kind of weeknight curry that tastes like it simmered for hours, ready in well under an hour from sear to spoon-coating finish. Pile it over fluffy basmati rice or scoop it up with warm naan, and finish with a scatter of fresh cilantro for brightness. This one's a genuinely satisfying pick for a dairy free dinner rotation, no flavor or richness left behind.

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Ingredients

4 servings

1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Kroger Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
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1 tsp kosher salt
½ tsp black pepper
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garam masala
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
½ tsp turmeric
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp sugar
salt, to taste

For serving

cooked basmati rice or naan, for serving
fresh cilantro, roughly chopped (optional)

Instructions

1
Season the chicken pieces all over with the salt and black pepper.
2
Heat 2 tbsp butter and the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until the butter is melted and the foam subsides. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until golden on the underside, then turn and cook for another 2 minutes. The chicken will not be cooked through at this stage. Transfer to a plate and set aside.

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