This healthy butter chicken is rich, creamy and completely dairy free! Made easily in the Instant Pot or on the stovetop, it’s a quick paleo and Whole30-friendly dinner packed with flavor.
If you’re craving rich, creamy butter chicken but want a healthier, dairy-free version you can make at home, this recipe is for you.
This healthy butter chicken is made with simple ingredients and packed with warm spices, tender chicken, and a velvety sauce, without any heavy cream.
It’s naturally paleo and Whole30-friendly, and you can make it either in the Instant Pot for convenience or on the stovetop for a classic approach.
Perfect for weeknight dinners, meal prep, or when you want a comforting takeout-style meal that’s actually good for you.
What Makes This Butter Chicken Healthy?
This recipe skips the traditional butter and heavy cream while still delivering the same rich, satisfying flavor. Instead, it uses wholesome ingredients and a dairy-free creamy base, making it lighter while still comforting.
What Makes This Dairy Free Butter Chicken Creamy?
The sauce gets its creamy texture from a blend of coconut milk and tomato, creating a smooth, velvety consistency without any dairy. The coconut milk balances the spices and adds richness without overpowering the flavor.
What You Need to Make Instant Pot Butter Chicken
With lots of savory Indian spices and a creamy dairy-free sauce, this butter chicken is delicious and also healthy. Here’s what you’ll need to make it:
- Boneless skinless chicken thighs
- Sea salt
- Ghee
- Fresh garlic
- Fresh ginger
- Garam masala – you can find this Indian spice blend at most grocery stores, or purchase here.
- Coriander
- Cumin
- Smoked Paprika
- Crushed tomatoes
- Coconut cream, or full fat milk
- Fresh cilantro
How to Make Indian Butter Chicken in the Instant Pot
First, cut the chicken thighs into 2″ pieces and season all over with 1 tsp sea salt. I prefer using chicken thighs over breasts for Instant Pot and slow cooker recipes since they stay perfectly juicy and flavorful. Brown the chicken using the Instant Pot “sauté” setting until browned (you don’t need to cook through) then remove to a plate.
Next, sauté the garlic and ginger in the butter. Use the Instant Pot “saute” setting for this. Add in the remaining salt and spices and stir. Once toasted, press “cancel”.
Now it’s time to add in the crushed tomatoes. Stir well to deglaze the bottom of the pot – all those spices are down there!
Add the chicken back to the pot and stir to combine. Then pressure cook (high pressure) for 5 minutes. Quick release the pressure, remove the lid, and use tongs to remove the chicken to a plate. This ensures it won’t overcook while you cook the sauce.
Return to sauté mode and cook the sauce until it thickens. Add in the coconut milk and stir, then return the chicken to the pot and stir to coat. All done! I love this with cauliflower rice to keep it Whole30 and low carb.
Can I Make Instant Pot Butter Chicken on the Stovetop in a Regular Pot?
Yes, you can! You can do this in a dutch oven or large stock pot following the same instructions.
When it comes time to pressure cook, simply cook, covered, on the stovetop over medium heat until the chicken is cooked through. Then just continue on with the recipe as written. The chicken will need longer to cook on the stovetop than in the Instant Pot.
How to Make Butter Chicken on the Stovetop
- Sauté chicken in a large skillet or dutch oven until browned, set aside
- Sauté the garlic and ginger
- Add crushed tomato
- Simmer, return chicken to the pot
- Cook until thick and tender
- Add in the coconut milk and stir to combine flavors
What Does Butter Chicken Taste Like?
Butter chicken is rich, mildly spiced, slightly sweet, and deeply savory. This version keeps all the classic flavor while being a bit lighter and cleaner.
Butter Chicken vs. Chicken Tikka Masala
Butter chicken is typically creamier and slightly sweeter, while tikka masala has a more tomato-forward, tangy flavor with bolder spices.
Can I Make This Ahead of Time?
Yes! The flavors deepen as it sits, making it perfect for meal prep. Store in the refrigerator for up to 4 days and reheat gently.
What to Serve with Butter Chicken
Serve with:
- cauliflower rice (paleo/Whole30)
- basmati rice (if not paleo)
- naan or flatbread
- roasted veggies
Tips for the Best Butter Chicken
- Don’t skip browning the chicken
- Let the sauce simmer to thicken
- Taste and adjust salt + spice
- Use full-fat coconut milk for best texture
FAQ SECTION
Is butter chicken healthy?
Traditional butter chicken can be high in fat due to butter and cream, but this version is made lighter with dairy-free ingredients while still being rich and satisfying.
Can I make butter chicken without cream?
Yes! This recipe uses coconut milk for a creamy texture without any dairy, making it perfect for paleo and Whole30 diets.
Can I freeze butter chicken?
Yes, it freezes well for up to 2 months. Thaw overnight and reheat gently on the stovetop.
Is this butter chicken spicy?
It’s mildly spiced but not overly spicy. You can adjust the heat by adding more or less chili powder.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for the most tender and flavorful result.
This healthy butter chicken is one of those recipes you’ll come back to again and again! Simple enough for weeknights, but flavorful enough to feel special.
Whether you make it in the Instant Pot or on the stovetop, it’s a comforting, dairy-free twist on a classic that doesn’t sacrifice richness or flavor.
If you try it, let me know how it turns out and what you served it with!
Instant Pot Butter Chicken {Paleo, Whole30}
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 2” pieces
- 2 teaspoons fine sea salt divided
- 1/4 cup ghee
- 4-6 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 28 oz crushed tomatoes
- 1/2 cup coconut cream or full fat coconut milk
- 1/4 - 1/2 cup chopped fresh cilantro for garnish
Instructions
-
Season the chicken on both sides with 1 teaspoon sea salt, set aside. For stovetop instructions, see notes section.
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Set Instant Pot to the saute setting on medium. Melt the ghee in the pot, add the chicken and brown without cooking through, set aside on a plate. Add more ghee if needed and sauté garlic and ginger until softened, stirring occasionally, about 2 minutes, switching to the low sauté setting if it begins to brown.
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Add the remaining 1 teaspoon salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are toasted, about 1 minute, then press cancel.
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Add the crushed tomatoes and stir, scraping the bottom of the pot to deglaze and mix the spices in with the tomatoes. Add the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
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Quick release the pressure, open instant pot and with tongs, carefully remove just the chicken to a plate.
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Set the pot to sauté and cook the sauce until it reduces and thickens, abut 5-7 minutes, stirring occasionally.
-
Add the coconut cream or milk to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
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Garnish with cilantro, and serve chicken with lightly sautéed cauliflower rice and garnish with cilantro.
Recipe Notes
*I used a 6 QT instant pot for this recipe. If you have a larger pot, use an additional 1/2 cup of broth or water along with the crushed tomatoes to ensure enough liquid is in the pot.
**Stovetop Instructions:
- Sauté chicken in a large skillet or dutch oven until browned, set aside on a plate
- Sauté the garlic and ginger
- Add tomatoes
- Simmer to thicken, then return chicken to the pot
- Cook until thick and tender and chicken cooks through
- Stir in coconut milk to combine flavors
Nutrition
Want More Whole30 One-Pot Recipes? Try one of These!
Garlic Butter Chicken Potato Skillet
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The whole family (even the kids!) loved this recipe.
Your ingredient list calls for:
2 tsp ground coriander
1 tsp ground cumin
2 tsp smoked paprika
1 tsp turmeric
You directions state:
Add the remaining 1 tsp salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are toasted, about 1 minute, then press cancel.
Are you considering the ingredients in the list to be the “curry powder”?
I was making this tonight and just noticed that myself. Did you get any clarification? I wasn’t sure what to do.
Also looking for clarification. Thanks!
I’m not 100% sure, but I think when you combine the other spices, that gives you curry powder. I could be wrong…
I think you’re right but I put in both because I hadn’t thought of it. I did check diy curry and even though cumin & coriander are 2 of the suggested spices there are 3-5 others. But curry components aren’t rigid. I totally accept this as the answer!
Hi! This looks so delicious and warm on a cool night. Unfortunately I’m one of those odd people that don’t have one. Don’t suppose you could tell me how to convert it to a slow cooker or the stove top? I know you can’t please everyone and you obviously meant this as an instant pot recipe, but if you have the time-I’d really appreciate it.
HI This looks delish! I want to do it in a slow cooker – how long shall I leave it in for?
Thanks!
I did it 4 hours on low and it turned out perfect!
This dish is so DELISH ?!! The flavors are amazing! I was eating just the sauce with a spoon ?
Where’s the curry on the list of ingredients? Maybe a mistake on the cumin or coriander? Not listed when to add them….
Made this tonight. Flavors were delicious. It’s so nice to have tasty Indian food while I’m on my Whole 30.
The instructions say curry powder but it doesn’t list the amount? Looking forward to making this, I have loved all your recipes.
Best butter chicken recipe I have tried in my instant pot! So flavorful and yummy!
This was delicious! My husband is Indian and I have cooked with his mother for years. This was very close to hers. I added a tsp of brown sugar and a tsp of sriracha. My husband was blown away!