Dairy-Free Butter Chicken

This is a super simple version of this family favourite meal. This dairy-free butter chicken will become a staple in your weeknight recipe repertoire as you’ll love just how easy it is to make from scratch - no jar sauce here!

Course Main Course

Cuisine Indian-Inspired

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 357kcal

Author Sally

Ingredients

500 grams chicken thighs
2 tablespoons olive oil or vegan butter
1 brown onion diced
2 cloves garlic crushed
1 tablespoon freshly grated ginger
1 tablespoon garam masala
1 teaspoon curry powder
1 teaspoon ground coriander
¼ teaspoon chilli powder
1 teaspoon salt
3 tablespoons tomato paste
1 400ml can coconut milk

Instructions

Start by chopping the chicken thighs into cubes. Heat some oil in a frying pan and add the chicken. Cook the chicken until the outside is starting to brown and then remove from the pan and set aside on a plate. It's ok if the chicken isn’t cooked all the way through at this stage.
Add a little more oil to the pan and add in the onion. Using a wooden spoon, saute for about 5 minutes or until the onion is soft and translucent. Add the garlic and ginger and cook for another minute or two until fragrant.
Add in all the spices and cook for a couple of minutes before adding the tomato paste and mixing through. Add the coconut milk and gently stir with a wooden spoon until the onion, spices and tomato paste are all mixed through the sauce.
Let the sauce simmer for about 5 minutes before adding back in the chicken and continuing to simmer for another 5-10 minutes or until the sauce is smooth and thick and the chicken is cooked all the way through. If the chicken has a lot of liquid on the plate you can drain this off before adding the chicken to the sauce.
Serve with steamed rice, turmeric rice and homemade naan for the most delicious dinner.

Nutrition