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Dairy-Free Coconut Butter Chicken

Creamy dairy-free coconut butter chicken made with tender chicken, coconut milk, aromatic spices, and a rich tomato sauce. This keto-friendly slow cooker recipe delivers classic butter chicken flavor without butter or dairy.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Indian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into chunks
  • 2 tablespoons coconut oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 14 oz full-fat coconut milk
  • 1 cup crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro chopped

Method
 

  1. Heat coconut oil in a skillet and lightly brown the chicken pieces for extra flavor (optional).
  2. Add chicken, onion, garlic, and ginger to the slow cooker.
  3. Pour in coconut milk, crushed tomatoes, and tomato paste. Stir until combined.
  4. Add garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper.
  5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is tender.
  6. Stir in lime juice and fresh cilantro before serving.
  7. Serve warm with cauliflower rice, steamed vegetables, or your favorite keto side.

Notes

 

  • Use full-fat coconut milk for the creamiest dairy-free butter chicken texture.
  • Browning the chicken before slow cooking adds deeper flavor but can be skipped for a quicker preparation.
  • If the sauce is too thin, simmer uncovered for 10–15 minutes to thicken.
  • For extra richness, add 1–2 tablespoons of coconut cream at the end of cooking.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • This recipe freezes well for up to 3 months.