Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free) (2024)

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.

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.

• 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.

1. Turn on the Instant Pot to SAUTÉ and heat ghee in the pot until the Instant Pot indicates that it’s “hot.”
2. 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.
3. Add onion, garlic, and ginger to the Instant Pot and cook, stirring, for 3-4 minutes until the onions are translucent.
4. Add the spice-coated chicken to the pot and sauté for 5 minutes until mostly browned.
5. Pour in canned tomato sauce and stir together.
6. Close the lid, and set it on MANUAL for 5 minutes.
7. Once it beeps to a finish, let the pressure release naturally for 10 minutes.
8. Open the lid and stir in coconut milk.
9. 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.

More Instant Pot Recipes

Paleo Instant Pot Saag

Instant Pot Thai Coconut Curry Meatballs

Chicken with Creamy Tomato Sauce

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

This quick and easy 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!

Print Pin Rate

Servings: 4 servings

Calories: 322kcal

Author: Jean Choi

Ingredients

Instructions

Video

Notes