Name: Butter Chicken (Dairy, Gluten, Egg, Soy, Nut Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 TB vegan soy free butter, divided; 2 shallots, finely chopped; ½ white onion, chopped; 1 tsp garlic powder; 1 tsp ground ginger; 4 tsp apple cider vinegar; 4 tsp garam masala, divided; 2 tsp chili powder; 2 tsp ground cumin; 2 bay leaves; 2 cups tomato puree; 2 cups unsweetened oat milk (or rice milk); ½ cup plain oat or coconut yogurt; Salt and black pepper, to taste; 2 lb boneless, skinless chicken thighs, cut into bite-size pieces; ½ tsp cayenne pepper (optional, adjust to taste); 2 tbsp cornstarch; ½ cup water

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The Comfort of Top 9 Free Butter Chicken

There’s something magical about butter chicken. It’s creamy, flavorful, and deeply comforting. The kind of meal that makes you pause and smile after the first bite. But for those of us avoiding common allergens like dairy, soy, nuts, and gluten, traditional butter chicken can feel out of reach. That’s exactly why I created this top 9 free version. It has all the richness of the classic dish — without any of the ingredients that usually cause concern.

Instead of cream or butter, this recipe uses a blend of oat milk, vegan soy-free butter, and a little plain oat or coconut yogurt. The result? A velvety, spiced tomato sauce that coats every tender piece of chicken. You’d never guess it’s completely free of the top nine allergens. It’s cozy, safe, and absolutely delicious.

The best part is how easy it is to make. You don’t need fancy equipment or ingredients. Everything comes together in one pan, and the aroma will fill your kitchen with warmth and spice. Whether you’re serving it with rice, quinoa, or even gluten-free flatbread, this dish is sure to please everyone at the table.

A Little History Behind Butter Chicken

Butter chicken, or murgh makhani, was first created in the 1950s at the famous Moti Mahal restaurant in Delhi, India. The story goes that the chefs had leftover tandoori chicken and decided to simmer it in a creamy tomato sauce to keep it moist. The result was something so flavorful that it quickly became one of India’s most iconic dishes.

You can read more about its fascinating history on NDTV Food and TasteAtlas. Over the years, it spread far beyond India, becoming a global comfort food that represents the perfect balance between spice and creaminess.

Of course, the original version includes butter and cream, which makes it off-limits for anyone avoiding dairy or other allergens. But food traditions are meant to evolve. This top 9 free version keeps the same spirit and soul of butter chicken — rich, tangy, and smooth — while making it safe and inclusive for more people to enjoy.

Ingredients and Substitutions

Here’s what you’ll need to make your allergen-free butter chicken:

Canola oil or light olive oil
Shallots
White onion
Vegan soy-free butter
Garlic powder
Ground ginger
Apple cider vinegar
Garam masala
Chili powder
Ground cumin
Bay leaves
Tomato puree
Unsweetened oat milk (or rice milk)
Plain oat yogurt or coconut yogurt
Salt and black pepper
Boneless, skinless chicken thighs
Cayenne pepper (optional)
Cornstarch
Water

If you want to make this vegan, you can easily swap the chicken for cubed tofu (if soy isn’t an issue) or use chickpeas or cauliflower florets instead. You can also use coconut milk in place of oat milk if you prefer a richer sauce — it adds a subtle sweetness that complements the spices beautifully.

For the spice blend, feel free to adjust the heat level. The cayenne pepper adds a nice kick, but if you’re cooking for kids, you can skip it entirely. The goal is to create balance — creamy, mildly spiced, and full of depth.

Step-by-Step: How to Make Top 9 Free Butter Chicken

Start by heating half of your oil in a large skillet over medium heat. Add the chopped shallots and onions, then sauté until they turn soft and golden. This is the flavor foundation of your sauce, so take your time — about 5 to 7 minutes should do it.

Next, stir in the vegan soy-free butter and let it melt into the onions. Add the garlic powder, ginger, half of the garam masala, chili powder, cumin, and bay leaves. Stir for about 30 seconds, just until fragrant. This short toasting step releases the oils in the spices and deepens the flavor.

Now, pour in the tomato puree and apple cider vinegar. Stir well to combine and let it simmer for 5 to 10 minutes. You’ll notice the sauce thickening slightly as the tomatoes cook down. Slowly add your oat milk and yogurt, stirring continuously to keep the mixture smooth. Season with salt, pepper, and a pinch of cayenne if you like it spicy.

In a separate bowl, toss your chicken pieces with the remaining garam masala and a little salt. Heat the rest of your oil in another pan and brown the chicken until just cooked through. You’re not looking for a deep sear — just a light golden color.

Once the chicken is cooked, transfer it to the sauce and stir to coat every piece. Mix the cornstarch with water to make a slurry, then pour it in. Simmer everything together for another 10–15 minutes, stirring occasionally, until the sauce becomes thick and glossy. The smell at this point is incredible — warm, savory, and a little tangy.

Serve your butter chicken hot over basmati rice or with gluten-free naan. Garnish with fresh herbs like cilantro if you want a pop of color. Every bite is rich, creamy, and satisfying without any dairy or allergens.

Frequently Asked Questions

Can I make this recipe vegan?
Absolutely! Just swap the chicken for chickpeas, lentils, or cauliflower florets. All three work beautifully with the sauce.

Is oat milk the best dairy-free option?
Oat milk gives a lovely creaminess, but rice milk works too. If you’re not avoiding coconut, coconut milk adds extra richness.

How spicy is this butter chicken?
It’s mild to medium. You can control the heat by adjusting the cayenne and chili powder.

Can I make it ahead of time?
Yes. In fact, the flavors deepen overnight. Store it in the fridge for up to three days and reheat gently on the stove.

What can I serve it with?
Basmati rice, quinoa, or gluten-free flatbread pair perfectly. You can also serve it with roasted vegetables for a lighter meal.

Can I freeze it?
Yes, this dish freezes well for up to two months. Just cool it completely before transferring it to an airtight container. Reheat slowly and add a splash of milk to bring the sauce back to life.

Bringing It All Together

This top 9 free butter chicken proves that comfort food doesn’t need to rely on dairy or allergens to taste incredible. With a few thoughtful swaps, you get all the flavor and texture of the original — creamy, spiced, and deeply satisfying.

Every spoonful feels like a hug. It’s safe for most dietary needs, but it never tastes like a compromise. Whether you’re serving family, friends, or just cooking for yourself, this recipe brings warmth to the table.

So grab your skillet, gather your spices, and make this allergen-free twist on an Indian classic. It’s a dish everyone can enjoy — no matter what’s on their “no” list.