Dairy Free Butter Chicken (Slow Cooker, Instant Pot, Stovetop)
This dairy-free butter chicken offers a rich and creamy twist on the classic Indian dish. With options for slow cooker, stovetop, and Instant Pot, you can easily prepare this flavorful meal to suit your kitchen. Perfect for those avoiding dairy or on a Whole30, this recipe uses coconut milk and a blend of aromatic spices to deliver an authentic taste.
Servings: 8 servings
Calories: 311kcal
Equipment
- slow cooker
- Instant Pot
- Large Skillet or Dutch Oven
- mixing bowls
- Measuring cups and spoons
- Immersion Blender (optional)
Ingredients
- 2 pounds Chicken Breast large dice
- 1 White Onion large dice
- 2 teaspoons Garlic minced
- 2 tbsp Yellow Curry Powder
- 1 tbsp Garam Masala
- 14 oz Crushed Tomatoes canned
- 8 oz Tomato Paste canned
- 2 tbsp Ghee
- 1 cup Unsweetened Coconut Milk
- 1 Lime juiced
- Freshly chopped Cilantro for garnish
Instructions
Slow Cooker Method
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 311kcal | Carbohydrates: 20g | Protein: 29g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 754mg | Potassium: 1344mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1242IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 4mg