Whole30, Dairy Free Butter Chicken
This Low Carb and Whole30 Butter Chicken is perfect for a weeknight dinner, entertaining friends, or even your weekly meal prep! Because it’s made with ghee and coconut cream and served with cauliflower rice, it’s also Paleo, grain free, and gluten free!
Why We Love It
One of the goals I set for myself this year is to prioritize my midday mealtime better. I’m trying to step away from what I’m doing for at least 15 minutes, and eat a real meal. No phone, no computer, and preferably, no kids either (I try to eat while they nap/rest).
Just the experience of eating and fueling my body. I’m still not really doing that completely, and it’s still not an actual lunch hour or even half hour, but it looks a whole lot more like one than it used to. Having a few prepped meals ready to go is making it a lot easier!
This healthy, Whole30 and Dairy Free Butter Chicken is perfect because it tastes amazing, reheats beautifully, and keeps me fueled all day long!
I like to alternate between this recipe and quicker recipes like Dill Pickle Chicken Salad and Tuna Cucumber Cups.
I just got these meal prep containers and they’re super handy for my meal prep goals — I love the measured compartments and bright colors!
Ingredients Notes
Most often, Butter Chicken recipes are made with lots of (you guessed it) butter, cream, or yogurt. You only need to make a few small changes to make it Whole30 compatible and Dairy Free:
Use ghee and coconut cream where traditionally there would be butter and cream.
Because ghee tastes like the richest, smoothest butter you’ve ever had, and coconut cream has a very rich, aromatic flavor, I really love this version better than the dairy-loaded kind.
You can use chicken thighs or chicken breasts in this recipe. It doesn’t change the cooking process or time.
How to Make It
Step 1: Marinate the chicken.
- Mince the garlic and ginger (or use frozen ginger!). Cut the chicken into bite sized pieces.
- Mix all the marinade ingredients together with the chicken. Cover and marinate for at least 30 minutes or overnight in the refrigerator.
Step 2: Make the sauce.
- Dice the onion and seed and dice the jalapeño, if using (wear gloves!).
- In a large skillet, heat the ghee over medium heat. Add the onion, garlic, and ginger, and sauté together for about 4-5 minutes or until softened.
- Spoon the onion mixture into your blender and blend on high. Add the tomatoes, jalapeños, and seasonings and blend it all together once more until smooth.
Step 3: Cook & finish the dish.
- Add the chicken to the same skillet, and brown the pieces on all sides for about 4 minutes.
- Pour in the sauce and bring it to a simmer. Cook everything together over low-medium heat, stirring occasionally, for about 20 minutes, or until the sauce is reduced by about a third but is still creamy and dreamy.
- Stir in the coconut cream and an extra tablespoon of ghee (optional). Season to taste with salt and pepper, then sprinkle with cilantro and serve with cauliflower rice and a squeeze of lime juice.
FAQ
What does Butter Chicken taste like?
Butter Chicken gets a lot of its unique flavor from a spice blend called garam masala, which is made with a mix of warm spices like cumin, peppercorns, cloves, cardamom, coriander, and more.
I’ve found it in a bunch of my local grocery stores, but it’s also available on Amazon, or you make your own by blending spices you probably already have in your pantry (I’ve use this recipe before).
If you’re in a pinch, you can even substitute curry powder for garam masala, but it’ll be slightly different in flavor and color.
Can I freeze butter chicken?
Butter Chicken is one of those recipes that freezes beautifully, thankfully!
I can quickly change my plans and when I made the Butter Chicken as a prepped lunch today, I tucked a few containers in the freezer for those “Ugh, what am I gonna take for lunch?!” days.
How long should the chicken marinate?
I like to let the chicken marinate in the mixture of garam masala, turmeric, lemon juice, ginger, garlic, oil, and coconut cream overnight. The chicken is so tender and flavorful, seriously! If you want is sooner though, just give it 30 minutes to marinate. Check out more of my healthy marinated chicken recipes!
More Delicious Dinners
- Buffalo Chicken Stuffed Sweet Potatoes (Whole30)
- Egg Roll in a Bowl Skillet (Whole30, Low Carb)
- Chicken & Bacon Caesar Salad (Whole30, Low Carb)
- BBQ Chicken Lettuce Wraps with Spicy Pineapple Slaw (Whole30)
- Dill Pickle Chicken Salad (Whole30)
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Dairy Free, Whole30 Butter Chicken
Ingredients
Marinated Chicken
- 2 lb chicken preferably thighs (more flavor!) but breasts work too!
- 1/4 cup coconut cream
- 1 Tablespoon olive oil
- 1 teaspoons lemon juice
- 2 Tablespoon garam masala (see recipe linked above)
- 1 teaspoons turmeric
- 1 Tablespoon ginger minced
- 2 cloves garlic
Sauce
- 4 Tablespoon ghee
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 1 cup crushed tomato
- 1 Tablespoon cumin
- 1 Tablespoon garam masala
- 1 teaspoons coriander
- 1/2 teaspoons salt
- 1/2 jalapeno optional
- 1/2 cup coconut cream
Serve with
- 2 Tablespoon cilantro
- 4 cups cauliflower rice
- 1 lime sliced
Instructions
Marinate the Chicken
- Mince the garlic and ginger. Cut the chicken into bite sized pieces.
- Mix all the marinade ingredients together with the chicken. Cover and marinate for at least 30 minutes or overnight in the refrigerator.
Make the Sauce
- Dice the onion and seed and dice the jalapeno, if using (wear gloves!). Mince the garlic and ginger.
- In a large skillet, heat the ghee over medium heat. Add the onion, garlic, and ginger, and saute together for about 4-5 minutes or until softened.
- Spoon the onion mixture into your blender and blend on high. Add the tomatoes, jalapeños, and seasonings and blend it all together once more until smooth.
Cook the Dish
- Add the chicken to the same skillet, and brown the pieces on all sides for about 4 minutes.
- Pour in the sauce and bring it to a simmer. Cook everything together over low-medium heat, stirring occasionally, for about 20 minutes, or until the sauce is reduced by about a third but is still creamy and dreamy.
- Stir in the coconut cream and an extra tablespoon of ghee (optional). Season to taste with salt and pepper, then sprinkle with cilantro and serve with cauliflower rice and a squeeze of lime juice.
Nutrition
