Low Sodium Dairy-Free Butter Chicken
Discover a healthier twist on a beloved favorite with this Low Sodium Dairy-Free Butter Chicken recipe, perfect for those seeking a flavorful yet lighter option. This dish combines tender chicken thighs simmered in a rich, aromatic sauce made from coconut milk, unsalted crushed tomatoes, and fragrant spices like garam masala, cumin, and turmeric. Free from butter and cream, it's completely dairy-free, relying on coconut oil for richness and fresh lime juice for a bright, zesty finish. With a prep time of just 15 minutes and a total cook time of under 45, this heart-friendly recipe is ideal for quick weeknight dinners. Serve it with rice or flatbread for a satisfying, balanced meal. Packed with bold flavors and low in sodium, this healthier butter chicken will become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Tomato paste
- 1 can (13.5 oz) Low-sodium coconut milk
- 1 can (14 oz) Unsalted crushed tomatoes
- 1 tbsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Paprika
- 0.5 tsp Red chili powder
- 0.25 cup Fresh cilantro, chopped
- 1 tbsp Fresh lime juice
- 0.5 tsp Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the tomato paste and cook, stirring frequently, for another 2 minutes.
Stir in the canned crushed tomatoes, coconut milk, garam masala, ground cumin, coriander, turmeric, paprika, and chili powder. Mix well to combine.
Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for 10 minutes.
Add the chicken pieces to the pan, ensuring they are well coated with the sauce. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Season with black pepper to taste. Remove from heat and stir in the fresh lime juice.
Garnish with chopped cilantro before serving.
Serve hot with cooked rice or your choice of flatbread.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.1 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 318 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2990 mg | 64% | |
*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.
