This dairy free butter chicken recipe is a creamy Indian dish made with high protein chicken, bright spices, and a thick creamy sauce. We love serving this butter chicken recipe over rice or with a side of garlic naan bread.
In a large pot, melt 2 tablespoons of plant-based butter and add the cubed chicken. Saute over medium high heat for 8 minutes on each side, until the chicken browns and is cooked all the way through. Remove chicken from the pot and set aside.
To the same pot, add the remaining butter, and the onion, bell pepper, and garlic. Saute on medium low heat for 6 to 7 minutes until the veggies begin to soften.
Stir in the spices: turmeric, paprika, coriander, garam masala, ginger, chili flakes, and fenugreek. Saute for 1 minute more until the veggies are coated in the spice.
Add the cooked chicken back to the pot with the diced tomatoes with juice and simmer over low heat for 25 minutes.
Stir in the the coconut milk.
Serve over basmati rice with a side of garlic naan bread, and enjoy!
Notes
Dietary Modifications
This recipe is dairy free, and is not made with butter or cream.
For a gluten free version, ensure any ingredients you add are certified gluten free.