This quick and easy dairy free, keto butter chicken recipe is creamy, comforting, and packed with flavor! An under-30-minute recipe made in your Instant Pot. Enjoy with cauliflower rice for low-carb, or rice & naan for an authentic, delicious meal!
What is Butter Chicken?
Butter chicken is a classic, popular Indian dish of marinated chicken cooked in a creamy tomato-based sauce. It is prepared by creating a marinade from a mixture of yogurt and spices, then cooking them in a tomato sauce flavored with butter, cream, and various spices such as garam masala, turmeric, and fenugreek. The result is a rich and flavorful dish that is often served with rice or naan bread.
I switched things up to make a still-delicious butter chicken recipe, but mine is completely dairy free! I swapped the yogurt, butter, and cream for dairy-free alternatives, and it turns out this low-carb butter chicken is just as tasty as the original but healthier and more lifestyle friendly.
What Makes This Recipe Great
Anytime my husband asks where we should go out to eat for dinner, I always say Thai or Indian food. We are so fortunate to live in a rich, diverse community, so we have some amazing ethnic cuisine spots that are authentic and so dang delicious!
One of my favorite Indian takeout dishes is butter chicken. It’s so creamy, comforting, and just so wonderful with some rice and naan. However, as someone who has a dairy intolerance, I try not to get the takeout version too many times to save myself from tummy troubles.
Fortunately, I’ve been able to recreate Dairy Free Keto Butter Chicken at home without dairy, and it’s just as delicious and comforting. My toddler even asks for a straw to drink up every last bit of the sauce! I hope you enjoy this dairy free butter chicken as much as we do. Even better, it’s also keto, low-carb, paleo, gluten-free, and Whole30-friendly!
If you love making ethnic cuisines at home, try these recipes too: Easy Mango Chicken Curry, Paleo Shrimp Pad Thai, Spicy Thai Basil Chicken Recipe, and Paleo Chicken Yakitori.
Watch a Quick Video for This Recipe
How to Make Instant Pot Keto Butter Chicken
My homemade keto butter chicken comes together in less than 30 minutes, and the whole process is so simple. The sauce is buttery and so flavorful from the delicious combination of spices, and we always go back for seconds.
Instead of cream, I use full-fat coconut cream for the rich base, and it works perfectly. Of course, if you are fine with dairy, you can just use heavy cream instead! It’s one of those dishes that isn’t spicy, so it’s great for the whole family.
Ingredient Notes
- ghee: Ghee is one of my favorite cooking fats that imparts a delicious buttery flavor. I like to make my own, or you can purchase it at a grocery store or online. However, coconut oil or vegan butter also works well for this recipe!
- onion
- garlic cloves
- ginger
- chicken thighs: I always prefer boneless skinless chicken thighs because they are more tender with more flavor, but chicken breasts will also work. Cut into bite-sized pieces (about 2 inches).
- garam masala: This is a spice that’s commonly used in Indian cuisine in curries and soups. It’s a combination of cinnamon, cumin, cardamom, mace, peppercorn, and cumin. You can make it at home, but I usually buy it pre-made.
- chili powder
- cumin powder
- turmeric powder
- coriander powder
- sea salt
- ground black pepper
- tomato sauce
- coconut milk: Coconut milk is a great substitute for heavy cream to make this into a dairy-free and Whole30 butter chicken recipe. However, if you want to keep it authentic and have no problem with dairy, just use heavy cream instead.
Step-by-Step Instructions
- Turn on the Instant Pot to SAUTÉ and heat ghee in the pot until the Instant Pot indicates that it’s “hot.”
- While the Instant Pot is heating up, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside.
- Add onion, garlic, and ginger to the Instant Pot and cook, stirring, for 3-4 minutes until the onions are translucent.
- Add the spice-coated chicken to the pot and sauté for 5 minutes until mostly browned.
- Pour in canned tomato sauce and stir together.
- Close the lid, and set it on MANUAL for 5 minutes.
- Once it beeps to a finish, let the pressure release naturally for 10 minutes.
- Open the lid and stir in coconut milk.
- Garnish with parsley or cilantro, and serve with rice, naan, or cauliflower rice!
Expert Tips
- Frozen Chicken: If using frozen chicken, the Instant Pot will take a bit longer to come to pressure, but the result will still be delicious!
- Stovetop Method: Prepare the chicken as instructed in Step 2. Heat a large skillet over medium-high heat and follow Step 3. Add the chicken to the pan and saute for 5 minutes, until mostly browned. Pour in the canned tomato sauce and stir. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes. Stir in the coconut milk, then serve with garnish and enjoy!
- Dairy: This is dairy free butter chicken, but if you’re okay with dairy, feel free to substitute my dairy free alternatives for regular dairy.
Serving Tips
- I typically like to enjoy this dish with basmati rice and/or naan. If you are making Whole30 or keto butter chicken, you can serve it with cauliflower rice.
- Some other great sides are roasted veggies, saag, or a yogurt sauce (raita).
Storage Tips
- Store leftover keto butter chicken in an airtight container in the fridge for up to 4 days.
- To freeze, cool completely. Then, add your leftovers to a freezer-safe container and store them in the freezer for up to 3 months! Defrost overnight in the refrigerator and reheat on the stovetop or microwave.
Recipe FAQs
Butter chicken is made with marinated chicken cooked in a creamy tomato-based sauce, while tikka masala is a spicier dish with a tomato-based sauce. Butter chicken is milder and creamier, while tikka masala is bolder and spicier.
There are just 5 grams of net carbs per serving! Serve over cauliflower rice to make a complete and veggie-packed meal.
This recipe has 28 grams of protein, 5 net carbs, and 322 calories per serving. Depending on how you serve it, this is a well-balanced, healthy meal!
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)
Ingredients
- 2 tbsp ghee or coconut oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 inch fresh ginger minced
- 2 lb chicken thighs or chicken breasts, cut into 2 inch pieces
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1 15 oz can of tomato sauce
- 1/2 cup full-fat coconut milk or heavy cream, if you aren't dairy free
- Cilantro or parsley for garnish
Instructions
- Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it’s “hot.”
- In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside.
- Add onion, garlic, and ginger to the Instant Pot and cook stirring for 3-4 minutes until the onions are translucent.
- Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.
- Pour in tomato sauce and stir together.
- Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.
- Once it beeps to a finish, let the pressure release naturally for 10 minutes.
- Manually release rest of the pressure, open the lid, and stir in coconut milk.
- Garnish this keto butter chicken with parsley or cilantro, and serve with rice, naan, or cauliflower rice!
Video
Notes
Expert Tips
- Frozen Chicken: If using frozen chicken, the Instant Pot will take a bit longer to come to pressure, but the result will still be delicious!
- Stovetop Method: Prepare the chicken as instructed in Step 2. Heat a large skillet over medium-high heat and follow Step 3. Add the chicken to the pan and saute for 5 minutes, until mostly browned. Pour in the canned tomato sauce and stir. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes. Stir in the coconut milk, then serve with garnish and enjoy!
- Dairy: This is dairy free butter chicken, but if you’re okay with dairy, feel free to substitute my dairy free alternatives for regular dairy.
Serving Tips
- I typically like to enjoy this dish with basmati rice and/or naan. If you are making Whole30 or keto butter chicken, you can serve it with cauliflower rice.
- Some other great sides are roasted veggies, saag, or a yogurt sauce (raita).
Storage Tips
- Store leftover keto butter chicken in an airtight container in the fridge for up to 4 days.
- To freeze, cool completely. Then, add your leftovers to a freezer-safe container and store them in the freezer for up to 3 months! Defrost overnight in the refrigerator and reheat on the stovetop or microwave.
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Looks like you really nailed the texture here. It looks SO creamy and delicious. What a perfect meal to make in the IP! I love butter chicken, but the cream tends to do the same to me… no bueno!
Can you add rice to the bottom of the ip before cooking all?
I’ve never made butter chicken before but I have no idea why because this looks so amazing! I can’t wait to try this in my IP!
I love Indian food, it’s my fave!!
Yes!! I love Indian food, and ones for my IP are even MORE amazing!! Will try your version!
The combination of all the spices and coconut milk sounds divine. Pinned this one for later!
You’re definitely lucky to live near really good ethnic restaurants, but with this gorgeous butter chicken right at home, you’d never need to go out!
sounds yummy! If I don’t have an instant pot, how can I modify the recipe for my slow cooker or just on the stove?
You can cook it in the slow cooker for 5-6 hours on low!
My wife and I are picky about Indian food – love to go out and eat it, but can never get it right at home. Tried mulltiple times with no success whatsoever and finally just stopped trying.
All of that said, this recipe is amazing. I came across it in a search for FODMAP-friendly and paleo recipes. The only tweak I made was to infuse the ghee with the garlic and onions to make it FODMAP-friendly. We opted to not use the lime, but did use cilantro, which was key. This is definitely going on our weekly menu!
Thank you so much! I’m so happy you loved it and your words made my day. 🙂
WOW! Seriously WOW! It was a BIG HIT – even with the frustratingly picky 12 year old. I want this for tomorrow night’s dinner, the next night’s dinner, and on and on. The fresh cilantro makes it even more amazing. Thank you for this recipe, what a keeper!
Thank you so much, so glad you enjoyed it!! Love that your kiddo ate it as well – that’s the best kind of compliment. 🙂
Most tender chicken I’ve ever made and the flavor was good. My 2 year old ate it so that’s always a win! If only it actually took 17 minutes from start to finish, then it would be super amazing. This took well over an hour to get all the ingredients cut, and cooked. The chicken took a really long time to brown, too. We will make it again but I will just have more realistic expectations of when dinner will be served.
If I double the recipe do I need to double the time?
You can increase to 8 minutes.
Made this for dinner tonight. I don’t have an Instant Pot so I incorporated cooking times from another recipe (cooked onion/garlic/ginger for 15 minutes and when I put chicken and soup in, I cooked it for 25 minutes on medium low). Turned out great! My husband and I both loved it! My daughter ate the chicken pieces but picked them out of the sauce. I’d definitely make this again.
The chicken was a big pain in the butt to cut up and to get the fat and other stuff off. Not sure if that’s normal. Also, not sure what the best kind of knife to use for cutting chicken would be. I’d welcome any suggestions. Thanks for a yummy recipe!
So great that you were able to make it on the stovetop! For the chicken, I don’t usually cut off the fat since we are on a high fat diet. But, for cutting any meat, I recommend kitchen shears instead of using a knife. These are the ones I have and they make cutting meat so easy and quick.
I made this last night because I miraculously had all of the ingredients! My thighs weren’t all the way thawed so I think this made it easier to cut them upl I added a minute onto the time, just in case, and all came out really well!
Just finishing up my first Whole30, and your recipes have been life-savers! I’m planning to make this recipe within the next week, but we only have chicken breasts in the freezer. Would recommend any modifications if subbing chicken breasts for thighs?
That makes me so happy! Congrats on finishing your Whole30. No, you don’t have to adjust anything at all. Just follow the same instructions. Enjoy!
Is it possible to use chicken thighs with the bone in? If I need to I can work on cutting the bones out first but would prefer to cook bone-in and eat around them if possible. Thanks!
Yes! You don’t have to adjust the cooking time at all. Just brown on both sides before cooking.
Delicious and so easy! I mixed chicken breast and thigh and paired it with cauliflower rice seasoned with turmeric, garlic powder, and ground ginger. Thank you for the wonderful recipe!
So glad you enjoyed it!!
We have multiple food allergies & medical issues in our household, so we’re always looking for recipes that everyone can eat. I’ve been trying to increase the variety of foods served (and accepted!), so we gave this one a try. As the grandkids would say “Winner! Winner! Chicken dinner!!” We have since made it multiple times per month! All 4 grandkids (10mos, 3, 5 & 6.5) LOVE this recipe! Tonight, we’re tying it with riced cauliflower. Thank you!
That’s amazing and makes me so happy! Love that this recipe is kid-friendly in your home as well. Thanks so much for leaving a review!
This was my first time cooking or eating butter chicken and it was so good! I can’t believe I’ve been missing out on this my whole life!
This recipe is one of a handful of staples in our household! We usually add cauliflower to the instant pot and then serve over regular rice. It’s super easy and always turns out delicious!
Thank you so much!! So appreciate you leaving a review. 🙂
Has anyone made this dish using tofu? It is one of my favorites as is, but wanting a solid recipe for some vegan friends. I’m worried it might lose some of the flavors enhanced by the chicken.
So good and easy!! I didn’t have plain canned tomato sauce on hand, so I used thrive market tomato basil sauce. It was SO good.
I’m so glad it worked with the substitution! Thanks for leaving a review.
LOVE this recipe… I’ve been using it for the past 3 years. Today I added cubed butternut squash and chopped kale to add veggies. It worked great!
Amazing! I love the additions. Thanks so much for leaving a review!