Authentic Indian Butter Chicken (Murgh Makhani) is known for its rich, creamy, and flavorful sauce. Today, you’ll enjoy a low-fat version with the same bold flavors and indulgent creaminess, but with fewer calories and less fat—without compromising taste. This healthier twist on the classic recipe is just as satisfying, and it’s naturally gluten-free, making it perfect for those following a gluten-free diet.

Why You’ll Love This Low-Fat Butter Chicken

Lower in Fat, Full of Flavor: By using coconut milk and low-fat yogurt, this recipe keeps the creamy texture while cutting down on the heavy fats typically found in butter chicken.

Packed with Protein: The lean chicken breast provides lean protein, making this a wholesome satisfying dish.

Perfect for Meal Prep: This recipe is easy to make in large batches, and the flavors improve overtime, making it perfect for lunch or dinner throughout the week.

Gluten-Free: All of the ingredients in this dish are naturally gluten-free, so you can enjoy it whether you have dietary restrictions or simply want a delicious, wholesome meal.

5 Easy Steps for Low-Fat Butter Chicken

Step 1: Marinade the Chicken

In a large bowl, combine all of the marinade ingredients: yogurt, garlic, ginger, garam masala, curry powder, paprika, coriander, cumin, and salt. Add the chicken pieces and toss until well coated. Cover the bowl and refrigerate for at least 1 hour or, for best results, overnight. The longer it marinates, the more flavorful the chicken will be.

Step 2: Sauté the Onions

Heat 1-2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, until softened and translucent. If you’re cutting down on fat, you can use just 1 tablespoon of coconut oil, or even a splash of water or broth to sauté the onions.

Step 3: Add the Spices

Add the garam masala, paprika, and curry powder to the onions. Stir well and cook for about 1 minute to let the spices become fragrant. This step enhances the flavor of the spices and infuses the base of your curry.

Step 4: Add Tomatoes and Coconut Milk

Add the crushed tomatoes, light coconut milk, and lime juice to the pot. Stir to combine and bring to a simmer. The coconut milk adds the creamy texture of traditional butter chicken, but with far less fat than heavy cream or full-fat butter.

Step 5: Cook the Chicken

Add the marinated chicken and any remaining marinade to the pot, stirring gently to mix. Cover and simmer on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the chicken is evenly cooked and coated in the sauce.

Final Touches and Serving

Once the chicken is fully cooked, stir in the freshly chopped cilantro for extra flavor and freshness. Taste the sauce and adjust the seasoning if necessary, adding more salt, lime juice, or spices to your preference.

Serve the low-fat Indian butter chicken with a side of your favorite rice. This dish also pairs wonderfully with a green salad, gluten free naan, or roasted vegetables.

Tips for a Healthier Low-Fat Butter Chicken

Use Less Oil: You can reduce the amount of coconut oil used in the sauce to cut down on fat. Even with just 1 tablespoon, the dish will still be full of flavor.

Substitute Yogurt: For an even lighter version, consider using fat-free yogurt. However, keep in mind that using full-fat or low-fat yogurt adds more creaminess and richness.

Go Heavy on Vegetables: Add veggies like bell peppers, green beans, carrots, or peas to bulk up the dish and add more fiber without adding many calories.

Vegetarian Indian Butter Chicken Option

Paneer: Soft, fresh Indian cheese that holds its shape well in curry. A perfect vegetarian option to replace chicken.
Tofu: Firm tofu is great for soaking up the rich curry sauce and offers a great plant-based alternative to chicken.
Mixed Vegetables: Cauliflower, potatoes, peas, and carrots make a hearty vegetarian substitute. If you’re looking for a more robust flavor, cauliflower is particularly great at absorbing the spices.
Chickpeas: For a protein-packed option, chickpeas can be used for a heartier vegetarian version.

By making these simple swaps, you can enjoy all the creamy, spiced goodness of Indian Butter Chicken sauce in a vegetarian, gluten-free version that is just as delicious and satisfying!

Let’s connect!

Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you!

Many thanks!

Kristina x