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I love how quickly this dairy free and Whole30-friendly butter chicken curry recipe comes together! It’s a mild curry that is a real family favorite — even my kid loved it as a toddler! With coconut milk instead of cream it still yields tender chicken in a rich and creamy spiced sauce, perfect for serving with rice or cauliflower rice and a side of naan!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
I made my Indian butter chicken recipe the first time I cooked for my father-in-law. My husband is half Pakistani and his Dad was born and raised abroad, so I knew I made to make the meal feel somewhat authentic. I stressed over the right recipe to make, rolled out naan from scratch, and dashed to the Indian market days before the day, picking up tiny jars of asafoetida and fenugreek leaves, and coriander chutney.
The meal started a little awkwardly, him wondering, I think, why in the world we wanted him to eat at our house, and ended with him asking for seconds, leaning back in the chair with his hands on his belly, laughing and lingering. Success!
So, as my beloved butter chicken recipe became so important to my family, I knew I also had to create a dairy free, Whole30 version!
Why This Butter Chicken Will Be Your New Favorite Curry
- It may not actually contain any butter (though it does have ghee if you’re making the lactose free rather than the fully dairy free below!) but this chicken curry recipe has all the classic warm spices — as well as the rich creaminess — of the takeout classic.
- The chicken in this chicken curry is never dry, because it is made with skinless boneless thigh meat, rather than chopped up chicken breasts!
- Served with a simple side of regular or cauliflower rice it’s quick and easy enough for a weeknight meal, but you could also serve it as the centerpiece of an Indian feast alongside perhaps another curry and plenty of sides!
If you don’t need your Butter Chicken to be dairy free, do check out my go-to recipe!
What I Learned Testing This Recipe
- Cooking the chicken in batches gives the curry a much better flavor. This prevents overcrowding the skillet, allowing the pieces to brown rather than steam. Browned chicken is more flavorful chicken!
- Toast the spices, don’t burn them. In curries you cook the spices either with fat in the pan or stirred into an onion base to allow them to ‘bloom’ as warming them releases more flavor. But, letting them brown can make your curry bitter so only keep going at this stage until they smell fragrant, and stop when you think they might darken.
- Make it ahead to let the flavors meld. While I usually make this curry fresh, when I’m juggling several different Indian dishes at once I often make this a few hours or even a day ahead and warm it through when I’m ready to serve. If anything, I think the flavors deepen in this time!
Ingredients
Ghee or vegetable oil – Ghee gives the richest, most authentic finish for a Whole30 / paleo chicken curry, but I know it is not strictly dairy free, but it is lactose free so usually okay if you have a mild lactose intolerance. But, if you need this curry to be 100% dairy free, sub vegetable oil instead.
Skinless boneless chicken thigh fillets – Cut into bite-sized pieces. I prefer thigh to breast in this curry as it has a much better flavor and stays moist and juicy without drying out!
Garam masala – This is the backbone spice mix in this butter chicken. Literally every single brand varies in the exact ingredients, but they’ll all be aromatic and smell slightly sweet. Once you’re found a brand you love stick with it! Don’t substitute with curry powder, which is a very different blend and will make a completely different curry!
Sweet paprika – This gives the butter chicken it’s signature color as well as lots of deep flavor. Butter chicken is traditionally a mild curry, but you could use hot paprika if you want to add a little spice!
Ground coriander and chili powder – These are the other signature ground spices in butter chicken. For the best flavor, make sure they are as fresh as possible!
Finely chopped ginger – This adds a freshness to the layer of spices which you just won’t get if you try to sub dried ground.
Cinnamon stick – The flavor of cinnamon from the stick will infuse into the curry in a much more subtle way than if you used ground cinnamon. Remember to remove it from the curry before serving!
Green cardamon pods – Bruised with the flat side of a knife to reveal the seeds. These are the small, green pods not the big dark brown ones! I find it helpful to count the whole cardamom pods out of the curry before serving as biting down on one can be just as much of a shock as biting down on a whole clove in a curry is!
Canned tomato sauce – If you live outside the US where canned tomato sauce is harder to get your hands on sub plain Italian-style passata. If you need this recipe to stay paleo / Whole30-compliant, check to make sure no sugar has been added.
Coconut aminos – This adds savory depth in this Whole30 version.
Coconut cream – Use only the solid white part. This is what we’re using to add essential creaminess to the curry without the need for dairy cream. If you only have regular canned coconut milk to hand, chill it before opening then you’ll be able to use the solid cream layer on top. Keep the rest of the can for adding to smoothies!
Fresh lemon juice – A good curry is all about balance, and lemon juice adds essential freshness and acidity.
Serving & Storage Suggestions
If we’re doing Whole30 we usually serve this over plenty of cauliflower rice, and it’d be delicious with a raita subbing almond or coconut yogurt for regular yogurt. Sautéed spinach would be a good side to bring extra veggies!
If you’ve chosen this recipe because it’s dairy free rather than paleo-compliant, basmati or brown rice would be the obvious choices to soak up all that delicious sauce, some dal or vegetable korma on the side, and either some regular naan or whole wheat naan.
Leftovers will keep in the refrigerator for up to 3 days, and can be frozen for up to 3 months. Warm leftovers through thoroughly either using the microwave or on the stovetop before serving.
Frequently Asked Questions
Butter chicken is such a crowd-pleaser because it’s super mild. It has just enough chili powder to add warmth, not heat. If you want to omit it completely, replace it with more sweet paprika.
No. You’re browning the chicken to add flavor and seal in then juices, not to cook it through. The chicken finishes cooking when it simmers in the sauce.
Don’t worry about it, this often happens with coconut-based sauces, especially if they’re dairy free. Just stir well and it should come back together.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Whole30 Indian Butter Chicken (Lactose-Free)
Ingredients
- 6 tablespoons ghee divided
- 2 pounds chicken thigh filets cut into bite-sized pieces
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon finely chopped ginger
- ¼ teaspoon chili powder
- 1 cinnamon stick
- 6 cardamom pods bruised with the flat side of a knife
- 15 ounce can tomato sauce
- 1 tablespoon coconut aminos
- 1 cup coconut cream only the solid white part
- 1 ½ tablespoon fresh lemon juice plus more to taste
- plenty of salt to taste
- fresh cilantro chopped, for garnish
- cooked cauliflower rice to serve
Instructions
- Heat a wok or large skillet until very hot. Add 1 tablespoon ghee and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until lightly browned on all sides and no longer opaque. Remove with a slotted spoon and set aside. Add remaining tablespoon ghee and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out used ghee.
- Reduce the heat to medium-low. Add 1/4 cup ghee to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
- Add the tomato sauce and coconut aminos and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
- Add the coconut cream and lemon juice and simmer for 5-10 minutes or until the sauce has thickened slightly. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This is so delicious! I have made it several times this past year and it’s always a favorite. Even my kiddos gobble it up and I love that it is healthier than the traditional version but doesn’t lack in flavor. We aren’t on a Whole30 diet but I love when I can make better choices and still have meals be just as good! Definitely give a try if you haven’t already!
We’re so happy the whole family loves it! Thanks for sharing, Tiffany!
Have been making this almost every other week for a year now! My whole family loves it and it’s a very forgiving recipe— if I’ve messed up or not done it exactly the same it still turns out so yummy! I’ve tried several different butter chicken recipes and this one is the easiest, most consistent.
We’re so happy to hear it’s a family favorite! Thanks so much for sharing, Heidi! 😊