Creamy Dairy Free Butter Chicken
This Creamy Dairy Free Butter Chicken uses rich coconut milk for an authentic, creamy curry that’s naturally gluten-free and perfect for busy weeknights.
Last Tuesday night, I was craving something warm and comforting but didn’t want to order takeout. You know that feeling when you want restaurant-quality flavor without leaving your kitchen? That’s exactly when this dairy free butter chicken recipe swoops in to save dinner.
This butter chicken recipe with coconut milk delivers all the rich, velvety goodness you’d expect from traditional Indian restaurants, minus the dairy. The coconut cream creates such a luscious sauce that even my dairy-loving friends couldn’t tell the difference.
Well… I’ve made this dairy free curry recipe at least a dozen times now, and it’s become our go-to for everything from casual Tuesday dinners to hosting friends for Thanksgiving leftovers remix night. The best part? It comes together in about 45 minutes, and most of that time is hands-off simmering while you catch up on your favorite show.
Table of Contents
Creamy Dairy Free Butter Chicken
Equipment
- Large mixing bowl
- Large pot or skillet
- Blender or food processor
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
Chicken Marinade
- ½ cup full fat coconut milk, coconut cream or coconut yogurt 114g
- 1 tablespoon fresh lemon juice 15ml
- 1 tablespoon ginger minced
- 1 ½ tablespoons garlic minced
- 2 teaspoons garam masala
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon salt
- 2 pounds boneless, skinless chicken breasts and/or thighs 907g, cut into bite-sized pieces
Sauce
- 4 tablespoons coconut oil 60ml, divided
- 1 medium onion finely diced
- 5 cloves garlic minced
- 4 teaspoons fresh ginger grated
- 1 chili stemmed, seeded and minced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 ½ cups water 360ml
- ½ cup tomato paste 64g
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon dried fenugreek or kasoori methi
- 1 cup full fat coconut milk or coconut cream 228g, from a can
Instructions
- In a large mixing bowl, whisk together the coconut milk, lemon juice, garlic, ginger, garam masala, black pepper, turmeric, and salt until everything’s beautifully combined. The marinade should smell absolutely incredible at this point—earthy, bright, and warming all at once.
- Add your chicken pieces to the marinade and toss until each piece is thoroughly coated in that golden mixture. Let this sit for at least 30 minutes at room temperature, or cover and refrigerate up to 24 hours for deeper flavor. The longer marination time makes this dairy free butter chicken even more tender and flavorful.
- Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. When the oil shimmers and sizzles if you flick a few drops of water on it, start adding your marinated chicken pieces in 2-3 batches—don’t crowd the pan or they’ll steam instead of browning. Cook about 3 minutes per side until golden and caramelized, then transfer to a plate and set aside. The chicken doesn’t need to be fully cooked yet since it’ll finish in the sauce.
- Add the remaining 2 tablespoons of oil to the same pot along with your diced onions. Cook for 5-7 minutes over medium heat, stirring occasionally, until the onions turn soft and translucent. Toss in the garlic, ginger, and minced chili, cooking for about 1 minute until your kitchen smells like heaven.
- Turn the heat down to medium-low and add the tomato paste, garam masala, coriander, cumin, and black pepper. Stir constantly for 2-3 seconds—this quick toast releases the essential oils in the spices and creates that deep, complex flavor that makes Indian food recipes dairy free or not so irresistible. If the mixture looks dry, splash in 1-2 tablespoons of water to prevent sticking.
- Stir in the water, sugar, and salt, scraping up any flavorful brown bits from the bottom of the pot. Let this simmer over medium heat for at least 15 minutes, stirring occasionally, until the sauce thickens and transforms into a gorgeous reddish-brown color. This is where the magic happens—the sauce should reduce by about a third and taste rich and concentrated.
- Remove the pot from heat and transfer the sauce to a blender or food processor, filling it no more than halfway full to prevent hot liquid explosions. Blend until completely smooth and velvety—this step is what gives your dairy free curry recipes that restaurant-quality texture. If using an immersion blender, pour the sauce into a heat-safe bowl first, blend until smooth, then return it to the pot.
- Pour the silky sauce back into your pot and stir in the remaining coconut milk or cream until fully incorporated. Add the browned chicken pieces along with any accumulated juices, mixing gently to coat everything. Let this simmer over medium-low heat for a final 10 minutes until the chicken is cooked through and the flavors meld together beautifully. Stir in the dried fenugreek or kasoori methi if using—it adds an authentic finishing touch that’s as fragrant as a spring meadow.
- Top with fresh cilantro and serve alongside rice, cauliflower rice, or gluten-free cornbread for scooping up every last drop of that creamy sauce.
Notes
Ingredients
| Chicken Marinade | Quantity |
|---|---|
| Full fat coconut milk, coconut cream or coconut yogurt | 1/2 cup (114g) |
| Fresh lemon juice | 1 tablespoon (15ml) |
| Ginger, minced | 1 tablespoon |
| Garlic, minced | 1 1/2 tablespoons |
| Garam masala | 2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Boneless, skinless chicken breasts and/or thighs, cut into bite-sized pieces | 2 pounds (907g) |
| Sauce | Quantity |
|---|---|
| Coconut oil, divided | 4 tablespoons (60ml) |
| Onion, finely diced | 1 medium |
| Garlic cloves, minced | 5 |
| Fresh ginger, grated | 4 teaspoons |
| Chili, stemmed, seeded and minced | 1 |
| Garam masala | 1 tablespoon |
| Ground coriander | 1 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Water | 1 1/2 cups (360ml) |
| Tomato paste | 1/2 cup (64g) |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Dried fenugreek or kasoori methi | 1/2 teaspoon |
| Full fat coconut milk or coconut cream (from a can) | 1 cup (228g) |
Instructions
Step 1: Prepare the Marinade In a large mixing bowl, whisk together the coconut milk, lemon juice, garlic, ginger, garam masala, black pepper, turmeric, and salt until everything’s beautifully combined. The marinade should smell absolutely incredible at this point—earthy, bright, and warming all at once.
Step 2: Marinate the Chicken Add your chicken pieces to the marinade and toss until each piece is thoroughly coated in that golden mixture. Let this sit for at least 30 minutes at room temperature, or cover and refrigerate up to 24 hours for deeper flavor. The longer marination time makes this dairy free butter chicken even more tender and flavorful.
Step 3: Brown the Chicken Heat 2 tablespoons of coconut oil in a large pot or skillet over medium-high heat. When the oil shimmers and sizzles if you flick a few drops of water on it, start adding your marinated chicken pieces in 2-3 batches—don’t crowd the pan or they’ll steam instead of browning. Cook about 3 minutes per side until golden and caramelized, then transfer to a plate and set aside. The chicken doesn’t need to be fully cooked yet since it’ll finish in the sauce.
Step 4: Build the Sauce Base Add the remaining 2 tablespoons of oil to the same pot along with your diced onions. Cook for 5-7 minutes over medium heat, stirring occasionally, until the onions turn soft and translucent. Toss in the garlic, ginger, and minced chili, cooking for about 1 minute until your kitchen smells like heaven.
Step 5: Toast the Spices Turn the heat down to medium-low and add the tomato paste, garam masala, coriander, cumin, and black pepper. Stir constantly for 2-3 seconds—this quick toast releases the essential oils in the spices and creates that deep, complex flavor that makes Indian food recipes dairy free or not so irresistible. If the mixture looks dry, splash in 1-2 tablespoons of water to prevent sticking.
Step 6: Simmer and Develop Flavor Stir in the water, sugar, and salt, scraping up any flavorful brown bits from the bottom of the pot. Let this simmer over medium heat for at least 15 minutes, stirring occasionally, until the sauce thickens and transforms into a gorgeous reddish-brown color. This is where the magic happens—the sauce should reduce by about a third and taste rich and concentrated.
Step 7: Blend Until Silky Remove the pot from heat and transfer the sauce to a blender or food processor, filling it no more than halfway full to prevent hot liquid explosions. Blend until completely smooth and velvety—this step is what gives your dairy free curry recipes that restaurant-quality texture. If using an immersion blender, pour the sauce into a heat-safe bowl first, blend until smooth, then return it to the pot.
Step 8: Finish and Serve Pour the silky sauce back into your pot and stir in the remaining coconut milk or cream until fully incorporated. Add the browned chicken pieces along with any accumulated juices, mixing gently to coat everything. Let this simmer over medium-low heat for a final 10 minutes until the chicken is cooked through and the flavors meld together beautifully. Stir in the dried fenugreek or kasoori methi if using—it adds an authentic finishing touch that’s as fragrant as a spring meadow.
Top with fresh cilantro and serve alongside rice, cauliflower rice, or my fluffy gluten-free cornbread for scooping up every last drop of that creamy sauce.
Substitutions
Coconut Milk Options Full-fat canned coconut milk works best for creating that signature creamy texture in this dairy free butter chicken. If you prefer a lighter version, you can use coconut yogurt in the marinade, but stick with full-fat coconut cream for the sauce to maintain richness.
Chicken Alternatives Feel free to swap the chicken for firm tofu, chickpeas, or cauliflower florets if you’re looking for plant-based dairy free curry recipes. Just adjust the cooking time—tofu and chickpeas need less time, while cauliflower might need a few extra minutes to become tender.
Spice Adjustments Can’t find kasoori methi or dried fenugreek? You can skip it entirely or substitute with a pinch of dried oregano mixed with a tiny bit of maple syrup—it won’t be exactly the same, but it adds a sweet-herbaceous note. For the chili, use a jalapeño for mild heat, serrano for medium, or Thai chili if you like things spicy.
Oil Substitutes Though coconut oil adds subtle flavor that complements this butter chicken recipe with coconut milk, you can use avocado oil or ghee (if you tolerate dairy) instead. Just know that each oil brings its own character to the dish.
Troubleshooting
Sauce Too Thin? If your dairy free butter chicken sauce seems watery after simmering, let it cook uncovered for an additional 5-10 minutes to reduce and concentrate. You can also whisk in an extra tablespoon of tomato paste to thicken things up quickly.
Chicken Tough or Dry? This usually happens when the chicken is overcooked during the initial browning step or the final simmer. Remember, the chicken only needs 3 minutes per side during browning—it’ll finish cooking gently in the sauce. Using chicken thighs instead of breasts also helps since they’re naturally more forgiving and stay juicy.
Flavors Seem Flat? Indian food recipes dairy free versions sometimes need a flavor boost at the end. Try adding an extra squeeze of lemon juice, a pinch more salt, or a drizzle of honey to balance the spices. Sometimes sauce just needs that little nudge to come alive.
Sauce Separated or Grainy? This can happen if the heat’s too high when you add the coconut milk. Always add it off heat or over low heat, stirring constantly. If it does separate, a quick buzz with an immersion blender usually brings it back together beautifully.
Storage & Meal Prep
Store leftover dairy free butter chicken in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making this one of those magical dishes that tastes even better the next day—perfect for meal prep Sundays.
You can also freeze this curry in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of coconut milk or water if the sauce needs loosening. Man, oh man, there’s nothing better than pulling a container of homemade curry from the freezer on a chaotic Wednesday evening.
Serving Suggestions
This dairy free curry recipe pairs beautifully with steamed basmati rice, cauliflower rice for a lower-carb option, or warm naan bread (use gluten-free if needed). I love serving it alongside my honey sesame chicken for an Asian-Indian fusion dinner party that always impresses.
Add some cooling cucumber raita made with coconut yogurt, a simple tomato and onion salad, or pickled vegetables on the side. The contrast of textures and temperatures makes every bite more interesting and helps balance the richness of the sauce.
Variations
Kid-Friendly Version Reduce or omit the chili pepper entirely and dial back the garam masala to 1 1/2 teaspoons total. Kids love this milder dairy free butter chicken served over plain rice with a few frozen peas stirred in for color. You can always pass hot sauce at the table for adults who want extra heat.
Instant Pot Method After browning the chicken in sauté mode, cook the onion mixture, then add all remaining sauce ingredients (except coconut milk and fenugreek). Pressure cook on high for 8 minutes, quick release, blend the sauce, then stir in coconut milk, chicken, and fenugreek. Simmer on sauté mode for 5 minutes to finish.
Extra Veggie Boost Stir in baby spinach, diced bell peppers, or frozen peas during the final simmer for added nutrition and color. This makes the butter chicken recipe with coconut milk even more wholesome while stretching it to feed extra mouths without changing the core flavor profile.
Make It a Tikka Masala For a tomato-forward variation, increase the tomato paste to 3/4 cup and add a 14-ounce can of crushed tomatoes when you add the water. The result is tangier and slightly lighter than traditional butter chicken but equally delicious in its own right.
Creamy Dairy Free Butter Chicken FAQs
Can I use chicken breasts instead of thighs?
Absolutely—chicken breasts work perfectly in this dairy free butter chicken recipe. Just watch them carefully during the final simmer since breasts can dry out faster than thighs. I often use a mix of both for varied texture and to keep everyone in the family happy.
What makes this different from regular butter chicken?
Traditional butter chicken uses heavy cream and butter, while this version relies on rich coconut milk and coconut oil to create the same luxurious texture. According to nutritional research on coconut-based cooking, full-fat coconut milk provides healthy fats that make dairy free curry recipes just as satisfying as their dairy-laden counterparts.
How spicy is this recipe?
As written with one seeded chili, it’s mild to medium—enough warmth to taste but not overwhelm. You control the heat level by choosing your chili type and whether you include the seeds. Remove the chili entirely for a completely mild version that’s still packed with flavor from all those aromatic spices.
Can I make this ahead for a dinner party?
Yes, and I actually recommend it! Make the entire dairy free butter chicken up to 2 days ahead, refrigerate, then gently reheat on the stovetop before serving. The flavors meld together beautifully, and you’ll look like a rockstar host who isn’t stressed in the kitchen.
What’s the best coconut milk to use?
Look for full-fat canned coconut milk with minimal ingredients—just coconut and water. Thai Kitchen and Native Forest are reliable brands that create that silky, restaurant-quality texture in Indian food recipes dairy free versions. Shake the can well before opening since the cream naturally separates from the liquid.
Why do I need to blend the sauce?
Blending transforms the sauce from chunky and rustic to smooth and velvety, just like what you’d get at your favorite Indian restaurant. It also helps emulsify the coconut milk into the tomato base, creating that signature creamy consistency that makes this butter chicken recipe with coconut milk so irresistible.
This dairy free butter chicken has become one of those recipes I make on repeat—it’s comforting, impressive, and surprisingly simple for something that tastes this good. Whether you’re navigating dairy sensitivities, trying out more dairy free curry recipes, or just want a cozy dinner that feels like a warm hug, this one’s a keeper.
I’d pair it with my gluten-free beef and broccoli for a complete Asian-inspired feast, or keep it classic with rice and roasted vegetables. However you serve it, I promise you’ll be scraping the pot clean and already planning when to make it again.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
