Low Carb Dairy-Free Butter Chicken

Experience a healthier take on a classic favorite with this Low Carb Dairy-Free Butter Chicken, a rich and flavorful dish perfect for those following gluten-free, paleo, or keto lifestyles. Tender, bite-sized pieces of chicken are simmered in a creamy sauce made without heavy cream or butter, featuring coconut milk and almond butter for a dairy-free twist. Infused with aromatic spices like garam masala, cumin, and turmeric, this recipe delivers all the warmth and comfort of traditional butter chicken without the carbs or dairy. Quick to prepare and ready in under an hour, it's a family-friendly dinner option that's perfect when paired with cauliflower rice or a crisp salad. Garnished with fresh cilantro, this dish is a showstopper for any home cook seeking wholesome, satisfying, and allergen-friendly meals.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic and grated ginger to the skillet, cooking for another 1-2 minutes until fragrant.

Step 5

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.

Step 6

Pour in the tomato puree and salt, stirring to combine with the spices. Let the mixture simmer for 5 minutes to thicken slightly.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasoning if necessary.

Step 10

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

Serving size	(1439.3g)

Amount per serving	% Daily Value*
Calories	2022.0

Total Fat 147.8g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 577.1mg	0%
Sodium 3062.4mg	0%
Total Carbohydrate 66.7g	0%
Dietary Fiber 15.1g	0%
Total Sugars 27.3g
Protein 124.9g	0%

Vitamin D 0IU	0%
Calcium 370.1mg	0%
Iron 23.7mg	0%
Potassium 3910.6mg	0%

*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.

Source of Calories

Fat: 63.4%

Protein: 23.8%

Carbs: 12.7%