🍗 Butter Chicken Curry with Coconut Milk 🥥 (Ready in 30 Minutes!) | Creamy, Dairy-Free Comfort Food!
Thank you for reading this post, don’t forget to subscribe!Craving the rich, aromatic flavors of butter chicken but need a dairy-free option? This Butter Chicken Curry with Coconut Milk is here to save the day! Tender chicken simmers in a creamy, spiced tomato-coconut sauce that’s bursting with flavor. Perfect for weeknights, meal prep, or feeding a crowd, this dish is easy, healthy, and totally delicious. Let’s get cooking!
Why You’ll Love This Recipe 💛
✅ Dairy-free & gluten-free – suits most diets!
✅ Ready in 30 minutes – faster than takeout!
✅ Kid-approved – mild, creamy, and packed with flavor! 👨👩👧👦
✅ Meal-prep friendly – tastes even better the next day! 🍱
✅ Rich in flavor – coconut milk adds a luxurious creaminess!
Ingredients 🛒
(Serves 6)
- 2 lbs boneless chicken thighs, cubed
- 1 tbsp coconut oil (or olive oil)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can coconut milk
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp honey (or maple syrup)
- ½ tsp salt + ¼ tsp black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (optional)
Step-by-Step Instructions 📝
1️⃣ Sauté the Aromatics
- Heat coconut oil in a large skillet or Instant Pot (Sauté mode). Add onion, garlic, and ginger. Cook for 3-4 mins until softened.
2️⃣ Toast the Spices
- Stir in garam masala, turmeric, cumin, smoked paprika, salt, and pepper. Cook for 1 min to unlock flavors.
3️⃣ Cook the Chicken
- Add chicken and toss to coat in spices. Pour in crushed tomatoes and tomato paste. Simmer for 10 mins (stovetop) or 8 mins on High Pressure (Instant Pot).
4️⃣ Add Coconut Milk
- Stir in coconut milk and honey. Simmer for 5 mins to thicken the sauce.
5️⃣ Garnish & Serve!
- Top with fresh cilantro and a squeeze of lime juice (if using). Serve with basmati rice or naan!
Nutrition Facts 🥗
(Per serving)
- Calories: 320
- Protein: 28g
- Fat: 18g
- Carbs: 10g
- Fiber: 2g
- Sugar: 5g
Cook’s Notes 🌟
🔹 Extra flavor: Add 1 tsp kasuri methi (dried fenugreek leaves) to the sauce.
🔹 Spice it up: Add ½ tsp cayenne or chili flakes for heat.
🔹 Vegetarian option: Use chickpeas or tofu instead of chicken.
🔹 Creamier sauce: Blend the sauce before adding coconut milk.
🔹 Freeze leftovers: Store in airtight containers for up to 3 months.
Serving Ideas 🍽️
- Classic Pairing: Serve with basmati rice or garlic naan.
- Low-carb option: Pair with cauliflower rice or zucchini noodles.
- Side Salad: Add a fresh cucumber-tomato salad with lemon dressing.
- Party Platter: Pair with samosa bites and mango lassi.
Why Butter Chicken Curry with Coconut Milk? 🥥
This recipe is the perfect dairy-free twist on a classic favorite! The creamy coconut milk adds a luxurious richness to the spiced tomato sauce, creating a dish that’s fun, flavorful, and easy to make. Plus, it’s versatile—swap in your favorite proteins, grains, or toppings to make it your own.
#CoconutButterChicken on Instagram! 📸
Butter Chicken Curry with Coconut Milk, Dairy-Free Butter Chicken, Healthy Indian Recipes, 30-Minute Dinner Ideas, Gluten-Free Indian Food, Meal Prep Recipes
Love this? Try these next!
👉 [Chicken Tikka Masala with Coconut Milk]
👉 [Vegetable Korma with Coconut Milk]
👉 [Instant Pot Butter Chicken Nachos]
