Gluten Free Dairy Free Butter Chicken

5 from 1 vote

This easy Gluten Free Dairy Free Butter Chicken is made with tender chicken thighs simmered in a rich and creamy sauce with garam masala, garlic and ginger. Serve it over rice for an easy, family-friendly dinner.

Course Main Course

Cuisine Indian

Servings

Calories 319kcal

Ingredients

1½ lbs boneless skinless chicken thighs cut into bite-size pieces
4 Tbsp coconut oil divided
1 onion chopped
2 Tbsp minced garlic
2 Tbsp + 1 tsp garam masala
1 Tbsp coconut sugar
1½ tsp ground ginger
1 Tbsp tapioca starch
½ tsp sea salt
1 can full-fat coconut cream
10 oz unsweetened coconut milk or almond milk
½ cup tomato sauce

Instructions

Chop the onion and cut the chicken thighs into bite-size pieces.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the chicken and cook for 2–3 minutes per side, just until lightly browned. The chicken does not need to be cooked through.
Add the remaining coconut oil, onion and garlic. Sauté for 2–3 minutes, until the onion begins to soften.
In a medium bowl, whisk together the garam masala, coconut sugar, ground ginger, tapioca starch and sea salt.
Add the coconut cream, coconut or almond milk and tomato sauce. Whisk until smooth and well combined.
Transfer the chicken, onion and garlic to the slow cooker. Pour the sauce over the chicken and stir to combine.
Cover and cook until the chicken is tender and reaches an internal temperature of 165°F.
Stir the sauce well before serving. Serve over rice with your favorite vegetable.

Notes

Chicken: I prefer boneless skinless chicken thighs because they stay tender and flavorful, but boneless skinless chicken breasts can also be used. Chicken should reach an internal temperature of 165°F before serving.

Coconut cream: Use full-fat coconut cream for the richest, creamiest sauce.

Dairy-free milk: Use 10 oz of unsweetened coconut milk or almond milk. Make sure your milk is unflavored and unsweetened.

Serving: Serve over rice with broccoli, green beans or your favorite vegetable.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition