This rich and flavorful Indian-inspired butter chicken is fast and easy to make, and includes vegetables to make it a complete meal! Bonus: it’s Low-FODMAP!
- 4 Tablespoons ghee or coconut oil
- 1 Tablespoon garam masala
- 1 teaspoon cayenne powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 3 oz tomato paste (or about 1/3 cup)
- 1.25 pounds chicken thighs, chopped into bite-sized cubes
- 1 Tablespoon apple cider vinegar
- 1 cup coconut milk
- 2 sweet bell peppers, sliced
- 2 medium zucchini, chopped into bite-sized chunks
- 2 cups cooked basmati rice
For topping: lemon wedges and fresh cilantro
Optional: this dish is often made with garlic, which you can definitely add in the step with the chicken if you’d like!
- In a large pot, melt the coconut oil or ghee (can use butter here if preferred)
- Add in the spices – garam masala, cayenne, cumin, turmeric, black pepper – and the tomato paste. Stir and sauté gently for a 30-60 seconds, until fragrant and well mixed.
- Add the chopped chicken to the pot, stirring well to cover with the spice mixture. Cook until chicken starts to brown, about 3-5 minutes.
- Pour in the apple cider vinegar and stir to degalze the pan. This also cuts through the richness, so I don’t recommend skipping it.
- Add the bell peppers, zucchini, and the coconut milk to the pot and stir.
- Cover and simmer for about 20 minutes.*note, you can simmer uncovered if you prefer a thicker sauce.
- Top with a squeeze of fresh lemon (don’t skip this step!!), and some fresh cilantro (optional) and serve with the rice of your choosing!
Nutrition Label includes 2 cups white rice (1/2 cup per serving), and is for 4 servings. However, this is more like 5 servings for many people. 👍
Feel free to toss in a can of drained chickpeas to stretch this dish to feed 5-6 adults.
- Category: One Pot
- Method: Stovetop
- Cuisine: Indian
Keywords: low fodmap, butter chicken, butter-less chicken, dairy free butter chicken