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Dairy Free Butter Chicken

Makes 6 servings

Macros: 355cal, fat 19g, carbs 28g, protein 19g, fibre 8g


1 tablespoon olive oil

3 cloves garlic, minced

1/2 yellow onion, finely diced

1 pound boneless skinless chicken breast or thighs, cut into bite size chunks

1 medium zucchini, finely diced

1 medium carrot, finely diced

Butter Chicken Sauce:

1 tablespoon minced ginger root or 1 teaspoon ground ginger

2 teaspoons yellow curry powder

1 tablespoon red thai curry paste

2 tablespoons garam masala spice

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 tablespoon apple cider vinegar

1 heaping tablespoon coconut palm sugar (or cane sugar)

1/4 teaspoon salt

1 6 ounce can tomato paste

1 15 ounce can light coconut milk

1/2 cup raw cashews


  1. In a blender add all of the butter chicken sauce ingredients and blend until completely smooth (this may take a couple minutes if you don't have a high speed blender like a Vitamix).

  2. Heat a large deeper pan or skillet over medium-high heat and add in the oil, garlic, and onion.

  3. Saute for 2 minutes until onions begin to soften.

  4. Add in the chicken, zucchini, and carrot and cook, stirring often, for 8-10 minutes until chicken begins to slightly brown.

  5. Pour the sauce into the pan and reduce heat to low-medium.

  6. Bring everything to simmer, stirring often, and then partly the pan cover with a lid (on an angle), and let butter chicken simmer for another 5 minutes or so until chicken is fully cooked through.

  7. Serve butter chicken over cooked basmati rice, cauliflower rice, naan/pita, potatoes or any other accompaniment of your choice.

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