Dairy free Butter Chicken

Butter Chicken (Dairy-free)

This dairy free Butter Chicken is just as good, if not better than any butter chicken recipe you may have tried. It is delicious.

I actually think that garam masala, which is a combination of spices, is the key to it’s depth of flavour.

And don’t worry if you are not a fan of coconut milk…you won’t taste it at all.

I originally came across the recipe from My Heart Beets.  She has lots of great recipes on her site. But I quickly realized that there were a few steps that you could cut out in order to make this recipe come together quickly and still result in tender chicken that is full of flavour and a creamy….creamy…sauce.

I like to pair it with Roasted Broccoli, Cauliflower Rice or white rice. And feel free to throw in a few more veggies (if you do, let me know in the comments section what you added)

Dairy Free Butter Chicken

  • 2 pounds chicken thighs or breasts (boneless and skinless), cut into bite-sized pieces
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Tandoori spice mix
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons coconut oil or butter
  • 1 onion, chopped
  • 1-inch knob ginger, minced
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped in large pieces
  • 1 jar organic tomato basil sauce
  • 1 can organic coconut milk, full fat
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon cayenne
  • 1 teaspoon coriander powder
  • salt and pepper to taste
  • Cilantro, garnish
  • 1 head cauliflower (optional for cauliflower rice)
  • 1 bag frozen broccoli roasted, (optional, to serve with butter chicken)


  1. Place chicken in a bowl and toss with olive oil, lemon juice and Tandoori seasoning.
  2. Bake at 400ºF for 15 minutes or until chicken is cooked to 155ºF for breasts and 165ºF for thighs.
  3. Add oil to a pan on medium heat. Once it melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes).
  4. Add ginger and garlic and saute for a few more minutes.
  5. Add spices and let them bloom for a minute.
  6. Add green pepper and tomato sauce. Let everything simmer for 12-15 minutes.
  7. Add 1 can of coconut milk, mix well. Let it simmer for another few minutes.
  8. Garnish with cilantro and serve over roasted broccoli or rice.

Serves 4-6

For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.



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