Whole30 Dairy-Free Butter Chicken
Dive into a creamy, comforting dish with this Whole30 Dairy-Free Butter Chicken, a wholesome twist on a beloved classic. Made with tender bites of chicken thighs simmered in a rich, velvety sauce crafted from coconut milk, tomato paste, and warm Indian spices like garam masala, turmeric, and cumin, this recipe delivers bold flavors while staying dairy-free and Whole30-compliant. The aromatic blend of garlic, onion, and fresh ginger elevates every bite, while optional cauliflower rice keeps it light and low-carb. Ready in just 50 minutes, this guilt-free butter chicken is perfect for anyone craving a healthier spin on a takeout favorite. Garnish with fresh cilantro for a touch of vibrance and enjoy this satisfying, simple-to-make meal that's as nutritious as it is indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Tomato paste
- 13.5 ounces Canned coconut milk
- 14.5 ounces Diced tomatoes, canned
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 4 cups Cauliflower rice (optional for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Add the tomato paste, and cook for 2-3 minutes, stirring frequently to avoid burning.
Pour in the coconut milk and canned diced tomatoes, stirring to mix well.
Stir in the garam masala, ground cumin, ground coriander, ground turmeric, red chili powder, and salt.
Bring the mixture to a simmer, then reduce the heat to low.
Add the chicken pieces to the skillet, ensuring they're fully submerged in the sauce.
Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Taste and adjust the seasoning if necessary.
Garnish with freshly chopped cilantro if desired.
Serve hot with cauliflower rice for a hearty Whole30-compliant meal.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 50.9 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 580 mg | 45% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 7247 mg | 154% | |
*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.
