Healthier Dairy-Free Butter Chicken

Gluten-Free, Dairy-Free, Anti-Inflammatory, Protein-Rich, Hormone-Supportive

This creamy, spiced dairy-free butter chicken is a nourishing take on the classic, rich and aromatic without heavy cream or butter. Full-fat coconut milk creates a smooth, hormone-supportive base, while turmeric, cinnamon, and garam masala add depth and digestive support. Fresh ginger and turmeric root provide anti-inflammatory benefits, and cinnamon stick with lemon juice keeps the sauce balanced and bright.

Comforting without feeling heavy, it delivers the flavour of traditional butter chicken in a cleaner, gut-friendly way. Serve over basmati rice with steamed broccoli for a balanced weeknight meal. Great for leftovers, freezes well, and ideal for meal prep!

Ingredients (Serves 4–6)

For the Rice

1 cup basmati rice

2 cups water

1 teaspoon sea salt

1 tablespoon coconut oil

For the Butter Chicken

4 tablespoons coconut oil

2 large yellow onions, chopped

10 cloves garlic, minced

2-inch knob fresh ginger, grated

1 large piece fresh turmeric root, grated

4 teaspoons ground turmeric

2 tablespoons garam masala

2 tablespoons ground cumin

2 teaspoons chili powder

2 teaspoons sea salt

1 teaspoon ground black pepper

¼ teaspoon cayenne (optional)

2 teaspoons ground cinnamon

2 cinnamon sticks

6 boneless, skinless chicken breasts, cut into chunks

2 cans (15 oz each) full-fat coconut milk

2 cans (15 oz each) crushed tomato

4 tablespoons tomato paste

4 tablespoons fresh lemon juice

4 cups steamed broccoli (optional, recommended as a side or stirred in before serving)

½ cup chopped fresh cilantro, to garnish

Method

Rinse the rice until the water runs clear. In a small saucepan, combine rice, water, salt, and coconut oil. Bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes, until the liquid is absorbed. Remove from heat and fluff with a fork before serving.

Heat coconut oil in a large pot or deep skillet over medium heat. Add onions and garlic and sauté for about 5 minutes, until softened and fragrant. Add grated ginger, fresh turmeric, ground turmeric, garam masala, cumin, chili powder, salt, pepper, cinnamon, and cayenne. Stir well to coat the onions and cook for another 1–2 minutes to bloom the spices. Add chicken and toss to coat in the spice mixture. Cook for 5–7 minutes, until the exterior of the chicken is no longer pink. Pour in coconut milk, tomato sauce, tomato paste, lemon juice, and cinnamon sticks. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Remove cinnamon sticks and stir in fresh cilantro. Serve warm over basmati rice, with steamed broccoli on the side or mixed through.

Serving Suggestions

Pair with fluffy basmati rice

Serve alongside gluten-free naan or roasted cauliflower for added fibre and texture.

Garnish with extra cilantro and a squeeze of lemon for brightness.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist