Gluten-Free Low-Fat Indian Butter Chicken

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Gluten-Free Low-Fat Indian Butter Chicken – This is the most popular dish in Indian restaurants. Since the recipe is so popular, many home cooks have recreated the butter chicken at home. I am sharing a simplified low-fat version of this incredibly delicious Indian chicken dish.

Indian food is well known for its many exotic spices. However, the focus should be matching the right spices with the type of food you are cooking to enhance the dish’s flavour.

spices for butter chicken,

This recipe is made simply using traditional Indian spices such as garam masala, paprika and curry powder. Using gluten-free curry powder -> a blend of Indian spices, I simplified the ingredients that we would typically add to this aromatic chicken dish.

Authentic butter chicken is made with butter and cream, making the sauce very rich. Because I wanted to cut back on fats in this recipe, I substituted coconut milk for the butter and cream. The coconut milk makes the sauce just as creamy even without using butter and cream.


indian, butter, chicken LOW FAT


A brief history of Indian butter chicken.

Butter chicken (murgh makhani) originated in Dehli, in the 1950s at the Moti Mahal restaurant. The sauce was created by adding butter and tomato to the leftover chicken juices in the marinade trays from which they used to sell hundreds of portions of Tandoori Chicken every day.

This dish is essentially a restaurant dish because there are no tandoors in most kitchens at home. The authentic chicken dish consists of tandoor-cooked chicken in a sauce.

This Gluten-Free low-fat chicken dish pairs beautifully with one of our delicious rice dishes or a light salad.


  • For the marinade • 2 cups plain full fat yogurt (Greek is a good option) | 6 garlic cloves, minced | 1 Tbsp. fresh minced ginger | 1 Tbsp. GF garam masala | 1tbsp. fresh lime juice | 1 Tbsp. GF curry powder | 2 tsp. GF ground paprika | 2 tsp. GF ground coriander •2 tsp. GF ground cumin | 1 tsp. sea salt
  • 6 boneless skinless chicken breasts, cut to large bite size pieces
  • 2 tbsp. coconut oil (for keto use 1/4 cup butter)
  • 1 sweet onion, finely chopped
  • 1 tbsp. GF garam masala
  • 2 tsp. GF ground paprika
  • 2 tsp. GF curry powder
  • 1 (13.5 oz.) can of pure crushed tomatoes
  • 1 (13.5 oz.) can full fat coconut milk
  • 2 tbsp. freshly lime juice
  • Pinch of cayenne (optional)
  • 1 cup fresh chopped cilantro
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  • In a large bowl combine all marinade ingredients, add chicken and coat well. Refrigerate overnight turning couple of times
  • Add coconut oil and onions into a large pot, sauté onions until soft. Add garam masala, paprika, and curry powder and cook over low heat until fragrant (about 1 minute)
  • Add tomatoes, coconut milk, lime juice and chicken with the marinade. Cover and cook over medium-low heat for 30 minutes or until the chicken is tender
  • Add cilantro and serve with one of our delicious rice recipes
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