Dairy Free Butter Chicken

Love the rich, comforting flavors of butter chicken but need a non dairy option? This easy Butter Chicken recipe features tender chicken simmered in a creamy coconut sauce that has the perfect amount of warm spices. Make it in your slow cooker, instant pot, or on the stovetop!

Butter chicken is one of those classic Indian dishes that I make time and time again. Traditionally, it’s made with rich, creamy dairy products like heavy cream and butter, which give it that signature luscious sauce. But as much as I love the original, I wanted to create a version that everyone could enjoy especially if you’re living a dairy-free or Whole30 lifestyle.

By swapping in coconut milk and using ghee or a plant-based butter alternative, you still get all the creamy goodness without any of the dairy. Plus, I’ve included options for making this dish in the slow cooker, on the stovetop, or in the Instant Pot, so you can choose whichever method fits your day best!

🧂Grab these pantry staples!

• Garam Masala
• Ghee (or make your own)
• Yellow Curry Powder

🐔Key Ingredients You’ll Need

• Chicken Breast – Provides lean protein and becomes tender during slow cooking. Cutting it into large chunks helps retain moisture.
• White Onion & Garlic – Adds sweetness and depth to the sauce as it cooks down, while robust, aromatic essence that elevates the dish’s savory notes.
• Yellow Curry Powder – Introduces a mild, earthy spice blend, forming the base flavor without overwhelming heat.
• Garam Masala – A warm, fragrant spice mix that adds complexity and authentic Indian flavors to the curry.
• Crushed Tomatoes – Provides acidity and a rich tomato flavor that balances the spices.
• Tomato Paste – Concentrates the tomato essence, thickening the sauce and intensifying its savory taste.
• Ghee – Clarified butter that lends a rich, buttery flavor; it’s lactose-free, making it suitable for dairy-free diets.
• Unsweetened Coconut Milk – Offers a creamy texture and subtle sweetness, replacing traditional dairy cream.
• Lime Juice – Adds a zesty brightness, balancing the richness of the sauce and enhancing the overall flavor.
• Fresh Cilantro – Adds a fresh, herbal finish when sprinkled on top, adding color and a burst of flavor.

🍲How To Cook Dairy Free Butter Chicken (3 Ways)

Slow Cooker Method

1️⃣ Prepare the Ingredients: Begin by dicing the white onion and mincing the garlic cloves. Cut the chicken breasts into large chunks to make sure they remain tender during the slow cooking process.

2️⃣ Assemble in the Slow Cooker: Place the diced onion, minced garlic, and chicken pieces into the slow cooker. Add tomato paste, crushed tomatoes, yellow curry powder, garam masala, and freshly squeezed lime juice. Stir well to coat the chicken evenly with the spice-infused tomato mixture. Dot the top of the mixture with ghee or your chosen plant-based butter alternative.

3️⃣ Slow cook: Cover the slow cooker with its lid. Set it to LOW and cook for 6-8 hours, or choose the HIGH setting for 3-5 hours.

5️⃣ Add coconut milk: Once cooking is complete, use tongs to remove the chicken pieces and set them aside. Stir in unsweetened coconut milk into the sauce until it achieves a creamy consistency. For a smoother texture, blend the sauce with an immersion blender.

6️⃣ Serve and enjoy: Return the chicken to the slow cooker, mixing it into the l. Serve the non dairy butter chicken hot, garnished with freshly chopped cilantro, over a bed of rice or cauliflower rice.

Stovetop Method

1️⃣ Sauté the Aromatics: In a large skillet or Dutch oven, melt ghee or your preferred plant-based butter over medium heat. Add diced white onion and sauté until translucent and fragrant, approximately 5 minutes. Add minced garlic and continue to sauté for an additional minute.

2️⃣ Add ingredients: Sprinkle in yellow curry powder and garam masala, stirring continuously for about 30 seconds to release their aromatic oils. Add the chicken chunks, cooking until they are lightly browned on all sides. Pour in crushed tomatoes and tomato paste, stirring to combine and coat the chicken evenly.

3️⃣ Simmer the Curry: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the chicken is tender and fully cooked through.

4️⃣ Add Coconut Milk: Stir in unsweetened coconut milk, allowing the sauce to heat through and thicken slightly. Add freshly squeezed lime juice to brighten the flavors. Garnish with chopped cilantro, and serve over your choice of rice or cauliflower rice.

Instant Pot Method

1️⃣ Sauté in the Instant Pot: Turn to the ‘Sauté’ function on your Instant Pot. Melt ghee or a plant-based butter alternative in the pot. Add diced white onion and sauté until soft and translucent, about 3 minutes. Add minced garlic and continue to sauté for another minute.

2️⃣ Incorporate Spices and Chicken: Add yellow curry powder and garam masala, stirring constantly for about 30 seconds to enhance their flavors. Add the chicken pieces, stirring to coat them with the spices and aromatics. Pour in crushed tomatoes and tomato paste, stirring well to combine. Secure the Instant Pot lid, ensuring the vent is set to the ‘Sealing’ position.

4️⃣ Pressure Cook: Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the timer to 10 minutes on high pressure. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes before carefully performing a quick release for any remaining pressure.

5️⃣ Finish the Sauce: Carefully remove the lid and stir in unsweetened coconut milk until the sauce is creamy and well-blended. Add freshly squeezed lime juice and garnish with chopped cilantro.

🍎Whole30 Butter Chicken

In order to keep this Indian butter chicken Whole 30 compliant, make sure you are using ghee and coconut milk. It is also important to make sure your crushed tomatoes and tomato paste contains all compliant ingredients.

🔀Ways To Customize

• Swap the chicken breast for boneless, skinless chicken thighs to add extra juiciness and rich flavor to the dish.
• Use diced tofu or chickpeas instead of chicken to create a hearty vegetarian or vegan version of dairy-free butter chicken.
• Add a cup of fresh or frozen spinach toward the end of cooking for a pop of color and an extra dose of nutrients.
• Add a handful of raisins or a sprinkle of golden sultanas for a hint of natural sweetness that complements the curry spices.
• Add diced potatoes or sweet potatoes during the cooking process to make the dish even more filling.
• Use fire-roasted tomatoes instead of regular crushed tomatoes to add a smoky depth to the sauce.
• Stir in a teaspoon of honey or maple syrup to balance the acidity of the tomatoes with a touch of natural sweetness.

👩🏻‍🍳Chef’s Tips For the BEST Butter Chicken

• Cut chicken into large 1-2 inch cubes to keep them tender and juicy. Smaller pieces may break down too much in the slow cooker, turning into shredded chicken instead of chunks.
• Add coconut milk only after the cooking process is complete to avoid separation and maintain a creamy, thick sauce without a watery texture.
• The sauce might seem thin right out of the slow cooker, but it naturally thickens as it cools.
• Blend in 1-2 teaspoons of arrowroot starch while the sauce is still hot if you prefer a thicker consistency right away.
• Stick with full-fat coconut milk for this recipe, as light coconut milk tends to make the sauce too thin and can lead to a watery texture.
• Sauté the onions and garlic before adding them to the slow cooker for an extra layer of rich, caramelized flavor in the sauce.
• Marinate the chicken in the spice mixture for at least 30 minutes (or overnight in the fridge) to really lock in those warm, aromatic flavors if you have time.
• Use an immersion blender directly in the slow cooker if you want the sauce extra smooth before adding the coconut milk.
• Leave the lid slightly ajar during the last 30 minutes of cooking to help excess moisture evaporate and thicken the sauce naturally.
• Stir the sauce gently after adding the coconut milk to keep it from separating and to blend the flavors together perfectly.

🧊Storing, Freezing and Reheating Instructions

Storing: Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it perfect for meal prep or quick weeknight dinners.

Freezing: Freeze the fully cooked and cooled butter chicken in a freezer-safe container for up to 3 months. For easy portioning, use individual containers or freezer bags to grab and reheat as needed.

Reheating: Reheat butter chicken on the stovetop over medium heat until warmed through, adding a splash of coconut milk or broth if needed to loosen the sauce.

❔FAQ

More Healthy Dairy Free Recipes

• Instant Pot Split Pea Soup
• Healthy Fish Taco Bowls
• Dairy Free Swedish Meatballs
• Creamy Lemon Chicken