Low Carb Dairy-Free Butter Chicken
Indulge in the rich, creamy flavors of this **Low Carb Dairy-Free Butter Chicken**, a healthy twist on the classic Indian favorite. This dish is perfect for those following keto, paleo, or dairy-free diets, featuring tender, bite-sized chicken thighs simmered in a luscious sauce made from **coconut milk**, **tomato puree**, and a dollop of **almond butter** for a velvety texture. The fragrant spice blend of garam masala, cumin, turmeric, and paprika infuses every bite with warm, aromatic flavors, while fresh garlic and ginger bring a vibrant and zesty kick. Quick to prepare in under an hour, this dish pairs beautifully with cauliflower rice for a satisfying, guilt-free meal. Garnished with fresh cilantro, it’s the perfect combination of wholesome, low-carb indulgence and bold, authentic taste!
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Recipe Information
Ingredients
- 1.5 lbs Boneless skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 cup Canned coconut milk
- 1 cup Tomato puree
- 2 tablespoons Almond butter
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, for garnish
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once hot, add the chicken pieces in batches and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, cooking for another 1-2 minutes until fragrant.
Stir in the garam masala, ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper. Cook the spices for about 1 minute, stirring constantly to prevent burning.
Pour in the tomato puree and salt, stirring to combine with the spices. Let the mixture simmer for 5 minutes to thicken slightly.
Add the coconut milk and almond butter to the skillet, stirring well to incorporate into the sauce. Allow the mixture to simmer gently for another 5 minutes.
Return the browned chicken pieces to the skillet, stirring to coat them with the sauce. Cover the skillet and let the chicken cook through, about 10-15 minutes on a low simmer until tender and fully cooked.
Taste and adjust seasoning if necessary.
Garnish the Low Carb Dairy-Free Butter Chicken with fresh cilantro before serving. Enjoy with cauliflower rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.3 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3911 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
