The term “butter chicken” is obviously a bit of a misnomer in this recipe as it happens to be completely dairy-free, but I promise it leaves absolutely nothing to be desired! The sauce is still rich and silky, the chicken is still flavourful and tender and it’s perfect for those who can’t have dairy or who don’t mix it with meat.
This curry is also quite easy to make, has a shorter ingredient list than many of my Indian curry recipes and is made all in one pan. It also freezes and reheats well, so make more than you need and save it for a rainy day!
How to Make Butter Chicken Without Dairy
Traditionally, the chicken for butter chicken is cut into pieces and then marinated in a spiced yoghurt mixture. This gives it a subtle, tangy flavour and also tenderises the chicken.
For this, I simply swapped dairy yoghurt for plain coconut yoghurt (make sure you use plain yoghurt made with a coconut milk base and not coconut-flavoured yoghurt) and I’m happy as can be with the results.
You can use any plant-based yoghurt you’d like, it doesn’t have to be coconut-based. This is just the most readily available in my supermarket.
To the yoghurt, grate in a couple of cloves of garlic and some ginger and a squeeze of lemon juice. Add in some garam masala, ground cumin, ground turmeric, black pepper, salt and a touch of cayenne pepper for heat.
I find it easiest to put this all in a zip-top bag and squish it around to mix, but you can also whisk it together in a large bowl.
Now, cut some boneless, skinless chicken thighs into bite-sized pieces (I just use poultry shears for this) and add the chicken pieces to the marinade. Make sure the chicken is thoroughly coated in the yoghurt mixture and refrigerate it for at least 3 hours and up to 24 – it only benefits from a longer marinade.
I personally like to throw the marinade together the night before or in the morning, but timing depends on your own schedule. And, like in my chicken curry recipe, I like using chicken thighs in this recipe as I find they stand up to cooking much better than a chicken breast will.
While the chicken is marinating, I also like to use that time to soak the cashews for my cashew cream (the cream substitute in this recipe). It’s easy to knock out two birds with one stone!
When you’re ready to cook, add some coconut oil (or vegan butter) to a large skillet, and set it over medium-high heat. Once the oil is melted and shimmering, add the chicken pieces, being careful not to overcrowd the pan (note you may need to work in batches).
Don’t shake off any excess marinade from the chicken, but also just discard any leftover in the bowl or bag; don’t plan to add it to the sauce. Sear the chicken for about 2-3 minutes per side and then set the pieces on a plate for later (the chicken isn’t cooked through yet!).
Once the chicken is done, add a bit more coconut oil (or vegan butter) along with some whole cumin seeds and black mustard seeds.
Toast the seeds until very fragrant and then add in some tomato paste. Cook this for another minute or two.
Then, pour in a can of whole tomatoes that you’ve pureed until smooth. Season with some salt and stir in some brown sugar. Bring to a simmer, add the chicken along with any accumulated juices and allow to simmer for about 15 to 20 minutes.
Now is a great time to make your cashew cream, which I’ve done in a lot of recipes (see my red lentil dahl). Drain your soaked cashews and add them to a blender along with a bit of fresh water. Blend until very smooth and the consistency resembles heavy cream.
Once the chicken is done, stir the cream into the sauce. Taste to adjust for seasoning, adding some salt and pepper where needed.
Now, all you need to do is serve! I like it alongside some basmati rice, but it goes great with some warm naan, as well.
Dairy-Free Butter Chicken Without Cream
Ingredients
Chicken Marinade
- 120 g (½ cup) plain coconut yoghurt or other plant-based yoghurt (see note 1)
- 3 cloves garlic grated or finely minced
- 15 g (2 tbsp) ginger grated or finely minced
- 1 tbsp fresh lemon juice
- 2 tsp garam masala
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp freshly ground black pepper
- 3 g (½ tsp) salt (see note 2)
- ¼ tsp cayenne pepper
- 800 g (28 oz) boneless skinless chicken thighs about 6-8 thighs, cut into bite-sized pieces
Curry Sauce
- 45 g (3 tbsp) virgin coconut oil or vegan butter, divided
- 1 tsp whole cumin seeds
- ½ tsp black mustard seeds
- 1 tbsp tomato paste
- 1 (400g/14oz) can whole, peeled tomatoes pureed until smooth
- 3 g (½ tsp) salt (see note 2)
- 1 tbsp dark brown sugar
- 30 g (¼ cup) raw, unsalted cashews soaked in boiling water for 1 hour or in cool water overnight (see note 3)
Instructions
- Add the yoghurt, garlic, ginger, lemon juice, garam masala, cumin, turmeric, black pepper, salt, and cayenne pepper to a medium mixing bowl or large zip-top bag. Mix until thoroughly combined, then add the chicken, coating it completely. Cover and refrigerate for at least 3 hours and up to 24 hours (see note 3).
- When ready to cook, add 2 tbsp of coconut oil to a large skillet and set over medium-high heat. Once melted and shimmering, add the chicken to the pan without shaking off any excess marinade, but do not add any leftover marinade remaining in the bowl/bag – discard it. Cook the chicken pieces until they begin to take on some colour and turn opaque, 2-3 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium and add the remaining 1 tbsp of coconut oil to the pan. Once melted, add the cumin and black mustard seeds and cook until very fragrant and beginning to pop, about 1 minute. Add the tomato paste and cook until it darkens, 1-2 minutes longer.
- Add the pureed tomatoes, ¼ tsp of salt and the brown sugar and stir to combine. Bring to a simmer and then add the chicken pieces along with any accumulated juices. Simmer, uncovered and stirring occasionally, until the sauce thickens and clings to the chicken, 15-20 minutes.
- Meanwhile, drain the cashews and add to a blender. Pour over 60ml (¼ cup) of cool water and blend on high until smooth, thick, and creamy – adding more water, if necessary, to allow the nuts to blend completely and to reach the consistency of heavy cream.
- Stir the cashew cream into the tomato and chicken mixture. Taste to adjust for seasoning, adding the remaining ¼ tsp of salt and a grind of pepper if needed. Serve alongside basmati rice or warm naan.
Notes
- Ensure that you’re using plain, unsweetened yoghurt, and not coconut-flavoured sweetened yoghurt
- For best results, measure salt by weight, as different salts vary in crystal size and density.
- I recommend soaking the cashews during the time you’re marinating the chicken. If you’re marinating the chicken for the minimum amount of time, use boiling water for the cashews. If you’re marinating for longer than 4 hours, you can use cool water.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This butter chicken is as good as the traditional version while being completely dairy-free!
Are you after a great recipe for butter chicken? Have any questions? Let me know in the comments!
