Low Fat Dairy-Free Butter Chicken

Indulge in the creamy, flavorful magic of this Low Fat Dairy-Free Butter Chicken, a wholesome twist on the classic Indian favorite that's perfect for those looking to cut back on dairy and fat without sacrificing taste. This recipe swaps heavy cream with rich, velvety coconut milk to create a luscious sauce, beautifully spiced with cumin, coriander, garam masala, and turmeric. Tender chicken breasts are simmered to perfection in a tomato-based curry that's brightened with a hint of lemon juice and crowned with fresh cilantro. Ready in under an hour, this healthier butter chicken pairs effortlessly with steaming rice, making it a satisfying yet light meal for any night of the week. Perfect for those seeking gluten-free, dairy-free, and reduced-calorie meal options, this recipe is a must-try for comfort food that doesn’t compromise on flavor.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into bite-sized pieces.

Step 2

Finely chop the onion, garlic, and ginger.

Step 3

In a large, deep skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the chopped onion, garlic, and ginger to the pan. Sauté for 4-5 minutes until the onions become translucent.

Step 5

Stir in the ground cumin, coriander, garam masala, turmeric, and chili powder. Cook for about 1 minute until fragrant.

Step 6

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.

Step 7

Pour in the canned tomatoes and coconut milk, and stir to combine.

Step 8

Add the lemon juice, salt, and black pepper, then mix well.

Step 9

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.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Garnish with freshly chopped cilantro.

Step 12

Serve hot over cooked rice.

Nutrition Facts

Serving size	(1933.5g)

Amount per serving	% Daily Value*
Calories	1966.8

Total Fat 50.6g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425mg	0%
Sodium 3337.7mg	0%
Total Carbohydrate 198.1g	0%
Dietary Fiber 14.0g	0%
Total Sugars 52.6g
Protein 175.0g	0%

Vitamin D 5IU	0%
Calcium 332.7mg	0%
Iron 18.2mg	0%
Potassium 3633.4mg	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: 23.4%

Protein: 35.9%

Carbs: 40.7%