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)