Indian Butter Chicken (Keto, Nightshade-Free, Whole30)

Indian recipes are usually full of nightshades…but not this recipe! This Indian butter chicken is dairy-free, ketogenic, low-carb, nightshade-free, Paleo and Whole30 compliant. A real winner!

I’m currently doing a month of no nightshades, which, for those of you who are not aware, means not eating tomatoes, peppers, eggplants and potatoes.

I’ve had bad joint popping and pain for as long as I can remember, and for some people, their symptoms get much better or completely disappear when they remove nightshades from their diet. For people of European and Asian descent, nightshades are something that did not enter the diet until several hundred years ago.

People believed these foods were poisonous, and for some people, they can cause an immune system reaction. I recently realized that I have a problem digesting peppers (severe stomach pain, which I thought was caused by avocados, but nope, definitely peppers), so I thought that maybe nightshades in general were causing some problems.

Anyway, I plan to talk in length about my experience in a later post.

For those of you who could care less about nightshades, don’t fret. I’ve also added several optional ingredients that you can add in, if you want the traditional butter chicken experience.

Indian butter chicken is one of my favorite low-carb dishes. I just love the fact that it takes under half an hour to produce a delicious and nutritious meal. Plus, we all know about the health benefits of turmeric, ginger, cilantro and the other amazing spices typically included in Indian cuisine.

These spices and herbs are one of the most potent sources of antioxidants in our diets, and are incredibly anti-inflammatory. In fact, I plan to write a post soon about an amazing turmeric, ginger and cinnamon latte that I’m currently developing.

I’m currently trying to increase my intake of herbs and spices for these amazing benefits by incorporating some of them into my diet daily.

This Indian butter chicken is incredibly simple to cook, it takes just under half an hour, what could be better? Start by cooking your chicken in butter in a pan. In another pan, saute the chopped onion in additional butter. Once it softens, add in those delicious spices and allow that to cook for a few minutes, stirring often.

When it begins to dry out in the pan, add in the canned coconut milk, tomato sauce or paste (omit for nightshade-free, as I did), and stir for several minutes. Add the chicken in, once it is cooked fully, and allow to simmer for 5-10 minutes, until the sauce begins to thicken. That’s all there is to it!

I hope you all enjoy this wonderfully spicy and comforting Indian butter chicken, perfect for this chilly time of year. If you liked this recipe, please be sure to follow us on Facebook so you never miss a recipe!

Print Recipe

Indian Butter Chicken (Dairy-Free, Keto, Nightshade-Free, Whole30)

Indian recipes are usually full of nightshades...but not this recipe! This Indian butter chicken is dairy-free, ketogenic, low-carb, nightshade-free, Paleo and Whole30 compliant. A real winner!

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Dish

Servings: 4 people

Ingredients

General Ingredients

• 1 lb chicken, chopped
• 6 Tbsp butter or ghee
• 1 large onion, chopped
• 1 Tbsp nightshade-free garam masala if you can't find any, you can make your own by simply omitting the peppers from the recipe
• 2 cloves garlic, minced
• 1 Tbsp ginger, minced
• 1/2 tsp Salt I love this Himalayan pink salt
• 2 tsp cumin
• 2 tsp turmeric
• 1 14 oz. can full-fat coconut milk or 2 cups half and half
• cilantro and chopped peanuts, for serving, if desired
• cauliflower rice, jasmine rice or naan for serving, if desired

Ingredients to add if you are not nightshade-sensitive

• 1 tsp chili powder
• 1 can tomato sauce or 2 Tbsp tomato paste for a lower-carb option

Instructions

• In a medium pan, melt two tbsp butter or ghee and cook the chicken over medium heat.
• While the chicken cooks, melt another two tbsp butter in a large pan and begin to saute the onions over medium low heat.
• Once onions begin to soften, add in ginger and garlic and saute for several minutes. Add in garam masala, salt, cumin and turmeric and cook for several minutes until the spices are fully incorporated. If you consume nightshades, also add in your chili powder at this time.
• Once the chicken is fully cooked, add it to the pan with the onions and add in the can of coconut milk or half and half. If you consume nightshades, add in your tomato sauce or paste at this time. Stir together and allow to simmer over medium low heat for approximately 10 minutes, or until the sauce begins to thicken. Add in remaining 2 tbsp of butter and mix until melted.
• Serve over rice or cauliflower rice for grain-free. Top with cilantro and chopped peanuts or almonds, if desired.