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November 28, 2012 by Leanne Vogel July 17, 2018
I ate this for breakfast yesterday morning, had it again for lunch… and can just about guarantee that I’ll be enjoying it again today. It’s just that good.
Now I know what you’re thinking, ‘dairy-free butter chicken? It has to taste off.’ It doesn’t. I had my fair share of authentic butter chicken while I was in India earlier this year. It had dairy, was loaded with oil and tasted fantastic. My twist on this classic North Indian dish has that same rich taste even with just one tablespoon of oil and a half cup of coconut milk. The flavors are balanced like the real thing, it’s still hearty like the real thing, but it’s better for you and wont make you feel like you just ingested a cup of vegetable oil.
Mmm vegetable oil coma… my favorite :|
I made this healthy butter chicken recipe dairy-free by replacing the yogurt with coconut milk and adding lemon juice to give it that same tang of fresh, homemade yogurt. If you’re sensitive to dairy due to it’s lactose content, you may also want to play around with yogurt made from goat’s milk. As I mentioned last week in my list of the benefits of goat dairy, it has less lactose meaning that many people who believe they have to cut out dairy completely can be perfectly a-okay with goat milk products.
Okay, let’s get this Indian feast underway!
PS: If you’re doing the grain-free thing like me, try serving your butter chicken over top steamed veggies (I had my lunch portion with steamed broccoli, Brussels sprouts and cauliflower). Alternatively, you could have it with some zucchini noodles, kelp noodles or bean sprouts.
To print, email or text this recipe, click here.
As I mentioned above, you can choose to use goat yogurt or coconut milk. I made two batch, one with each.
It wasn’t until after I edited all of the pictures that I realized I took a picture of an unopened can of full-fat coconut milk. Oops! You could use that too for a richer taste, but I used the leftovers from a can of lite coconut milk.
Begin by mixing all of the marinade ingredients together. I like using my zester to mince my garlic and ginger. Works like a charm and much easier to clean than a garlic press (plus it’s much more versatile, too!)
Once your marinade is complete, pour it over the chicken, put a lid on it, and allow it to marinade for at least 24 hours.
After marinading, cook it, then let the completed pieces sit in their own juices. The chicken will be so moist and delicious if you let it sit while you’re preparing the gravy!
The chicken bouillon I used in this recipe is from Harvest Sun. It’s gluten-free, free of active yeast and corn.
If you have a nut allergy, you can omit the almond flour or try to thicken the gravy with a bit of arrowroot starch (1-2 teaspoons) mixed with 2 tablespoons of the heated gravy.
Sauté the onions and garlic until browned, add the spices.
Add diced tomatoes, chicken bouillon cube, water, yogurt, lemon juice, coconut sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Stir in the remaining ingredients and cook until just heated through.
And treat your belly to this delicious bowl of curry!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.