Butter chicken is a mouth-watering, aromatic Indian dish that has captured hearts (and tastebuds) worldwide. Known for its creamy texture and captivating flavour, it’s a timeless favourite, even among those new to Indian cuisine.
A Brief History of Butter Chicken
Originating in Delhi, India, butter chicken—also called Murgh Makhani—was first created in the 1950s by chef Kundan Lal Gujral. He ingeniously combined leftover tandoori chicken with a rich tomato-and-butter-based sauce; the rest is history. Over the years, this dish has evolved into a global sensation, now found on menus everywhere from Mumbai to Manhattan.
But what if you love the flavour of butter chicken but follow a dairy-free diet? The good news is you don’t have to miss out. This dairy-free butter chicken recipe preserves the original essence while completely free from butter or cream. It’s rich, flavorful, and perfect for lactose-intolerant, dairy-sensitive, or just looking for a lighter twist.
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 tbsp cooking oil or dairy-free butter (divided)
- 1 tsp salt or to taste
- 1 large onion, finely chopped
- 1 tsp garam masala
- 1/2 tsp turmeric
- 2 medium green chilli (deseeded)
- 1/2 cup raw cashews
- 1/2 tsp chilli
- 1 large red bell pepper chopped
- 1 tsp paprika
- 1 tsp sugar
- 3 medium ripe tomatoes, finely chopped
- 1 cup coconut cream
- 2 tbsp chopped fresh cilantro
- 1 cup water
Instructions:
- In a large non-stick saucepan, heat the olive oil or the dairy-free butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
- Add the ginger paste and garlic paste to the saucepan and stir for a minute until fragrant.
- Add the cashews and saute for a minute. Add the chopped tomatoes, green chilli and red bell pepper and saute for a few minutes. Cover and cook for 5 minutes or until the liquid dries up. Add water and cook covered for another 2 minutes.
- Add the ingredients to a blender and blend to a smooth consistency
- In the same saucepan, add the rest of the cooking oil followed by the chicken. Cook until the chicken is cooked through and lightly browned. Add all the spices (chilli, garam masala, salt, paprika, sugar, turmeric, and cayenne) and stir for another minute.
- Add the blended mixture to the saucepan and stir well. Add the coconut cream turn heat to low and simmer for about 10 minutes, stirring occasionally.
- Taste and just salt accordingly. Garnish with chopped cilantro before serving.
And that’s it! Your dairy-free butter chicken is ready to be served. You can enjoy it with rice, naan bread, or any other Indian bread you choose. This recipe will impress your family and friends, and they won’t even know it’s dairy-free!
Dairy-Free Butter Chicken Recipe
Ingredients
- 2 lb boneless chicken thighs cut into bite-sized pieces
- 1 tsp garlic minced
- 1 tsp ginger minced
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1/2 cup raw cashews
- 1 large red bell pepper chopped
- 3 medium tomatoes ripe, chopped
- 2 medium green chillis deseeded
- 1/2 tsp chilli
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tsp salt or to taste
- 1 tsp garam masala
- 1 tbsp paprika
- 1 tsp sugar
- 1 cup coconut milk
- 2 tbsp cilantro chopped, for garnishing
- 1 cup water
Instructions
- In a large non-stick saucepan, heat the olive oil or the dairy-free butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
- Add the ginger paste and garlic paste to the saucepan and stir for a minute until fragrant.
- Add the cashews and saute for a minute. Add the chopped tomatoes, green chilli and red bell pepper and saute for a few minutes. Cover and cook for 5 minutes or until the liquid dries up. Add water and cook covered for another 2 minutes.
- Add the ingredients to a blender and blend to a smooth consistency
- In the same saucepan, add the rest of the cooking oil followed by the chicken. Cook until the chicken is cooked through and lightly browned. Add all the spices (chilli, garam masala, salt, paprika, sugar, turmeric, and cayenne) and stir for another minute.
- Add the blended mixture to the saucepan and stir well. Add the coconut cream turn heat to low and simmer for about 10 minutes, stirring occasionally.
- Taste and adjust salt accordingly. Garnish with chopped cilantro before serving.
Video
Notes
Nutrition
Also, try our
Delicious Pineapple Chicken Curry
