Low Fat Dairy-Free Butter Chicken
Savor the comforting flavors of this Low Fat Dairy-Free Butter Chicken, a light yet indulgent twist on the classic Indian favorite. This recipe combines tender, bite-sized chicken breast pieces simmered in a rich, velvety sauce made with creamy coconut milk and fragrant spices like garam masala, turmeric, and cumin. With no heavy cream or butter, it's both dairy-free and guilt-free, perfect for those managing dietary restrictions or seeking a healthier version of this beloved dish. Brightened with fresh ginger, garlic, and a hint of lemon, the robust tomato-based sauce pairs perfectly with fluffy, cooked rice for a wholesome and satisfying meal. Ready in under an hour, this easy butter chicken recipe promises big flavor with a lighter touch—ideal for weeknight dinners or meal prepping!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 400 ml coconut milk
- 400 grams canned crushed tomatoes
- 1 medium onion
- 3 units garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 400 grams cooked rice
Instructions
Cut the chicken breasts into bite-sized pieces.
Finely chop the onion, garlic, and ginger.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, garlic, and ginger to the pan. Sauté for 4-5 minutes until the onions become translucent.
Stir in the ground cumin, coriander, garam masala, turmeric, and chili powder. Cook for about 1 minute until fragrant.
Add the chicken pieces to the pan, stirring to coat them in the spices. Cook for 5-6 minutes until the chicken is lightly browned.
Pour in the canned tomatoes and coconut milk, and stir to combine.
Add the lemon juice, salt, and black pepper, then mix well.
Lower the heat, cover the pan, and let the sauce simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro.
Serve hot over cooked rice.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 52.6 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3633 mg | 77% | |
*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.
