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Welcome to the OAKLEY Wellness culinary corner where healthy eating meets delectable flavors! Today, I’m thrilled to present a mouthwatering twist on a beloved classic by The Nomadic Fitzpatricks: Low-carb, gluten-free, and dairy-free Butter Chicken. Yes, you read that right – this iconic Indian dish can now be enjoyed guilt-free and with every bit as much richness and creaminess as the original.
Indulging in comforting, flavorful meals doesn’t have to mean sacrificing your dietary preferences. Whether you’re following a low-carb diet, have gluten sensitivities, or choose to avoid dairy, this Butter Chicken recipe is here to satisfy your cravings without compromising on taste or quality.
This innovative take on this traditional dish involves a harmonious blend of wholesome ingredients and aromatic spices that will transport your taste buds to the bustling streets of Delhi, right from the comfort of your own kitchen. Get ready to savor every blissful bite, knowing that you’re treating your body and taste buds to a truly nourishing experience.
Healthy Butter Chicken
Ingredients
- 2 lbs boneless and skinless chicken breasts, but into small pieces
- 1/2 cup plain dairy-free yogurt (I like Kite Hill)
- 1 ½ Tbsp garlic, minced
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 3 Tbsp avocado oil, divided
- ½ large yellow onion, sliced thin
- 1 ½ Tbsp garlic, minced
- 1 ½ tsp ground cumin
- 1 ½ tsp garam masala
- 1 tsp ground coriander
- 1 14 oz can crushed tomatoes
- ½ tsp chili powder
- ½ tsp salt
- 1 cup canned coconut milk
- Freshly chopped cilantro, for garnish (this really does make a difference)
Instructions
- In a medium bowl, mix the yogurt, garlic, and spices (the first set in the list – garam masala, turmeric, cumin, chili powder, salt) together until smooth. This will be your marinade for the chicken. Dice the chicken breasts into bite-sized even pieces and add to the marinade mixture, stirring to coat on all sides. Cover with plastic wrap or bees wrap and place the chicken in the refrigerator to allow the flavors to absorb into the meat for at least 1 hour.
- Once the chicken has marinated for 1 hour, remove from the refrigerator. Heat 2 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot and sizzling, add the chicken and fry in batches until they are browned on each side – about 2-3 minutes per side. Remove the chicken to a plate and set aside.
- Into the same pan, add the another 1 tablespoon of olive oil. Add the sliced onions and fry them about five minutes until they soften and take on a little color. Use the onions to scrape any browned bits that are stuck on the bottom of the pan.
- Being careful to not let it burn, add the garlic and sauté for 1 minute. When you can smell the garlic, add the ground coriander, cumin, and garam masala, followed by the crushed tomatoes, chili powder, and salt. Continue stirring, then lower the heat and simmer uncovered for 12-15 minutes, stirring occasionally. The sauce will darken in color to a reddish-brown and become thick.
- Using a food processor (my preference) or a blender if you don't have one, remove the sauce from the heat and blend until smooth. If the sauce does not blend easily, add 1-2 tablespoon of water as needed. When the sauce is puréed and smooth, add it back to the same pan over medium heat.
- Into the sauce, stir the coconut milk until incorporated and smooth. Add the chicken and all juices back to the pan and simmer uncovered for 10 more minutes, until the chicken is cooked and tender and the sauce is bubbly.
- Serve the butter chicken with freshly chopped cilantro.
This dish is amazing over stir-fried veggies like bok choy, cabbage, broccoli, bean sprouts, lentil rice, and so much more! Honestly, the possibilities are endless.
To check out the original recipe or find more recipes by The Nomadic Fitzpatricks, click here.