Creamy Butter Chicken
A Creamy Butter Chicken dish might seem impossible if you're counting calories, but never fear – this slimming recipe is perfect no matter what plan you're following!
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NutritionPer Serving
- Calories210
- Carbs9g
- Protein28g
- Fat2g
- Saturates0.5g
- Sugars4g
Your dishes
You’re amazing, look at the Creamy Butter Chicken dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Normally, butter chicken is packed full of… well, butter! Although you’d never believe it, there’s no real butter in our version but it’s still just as creamy.
We used to love a takeaway before we started our slimming journey and in our opinion there’s nothing better than a beautiful, warm creamy curry on a cold winters day. We’ve used almond flour and fat free natural yoghurt to give this Creamy Butter Chicken its creamy sauce and you can easily adjust the amount of chilli powder to give this dish more or less of a kick!
What diets is this Creamy Butter Chicken suitable for?
This Creamy Butter Chicken recipe can be made dairy free as long as you swap out the following ingredients for dairy free alternatives;
- Reduced fat spread
- Fat free natural yoghurt
- Creme fraiche
It can also be made gluten free by swapping the following ingredients for gluten free alternatives;
- Chicken stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
What do I need to make this Creamy Butter Chicken?
You’ll need a food processor or a stick blender to make this Creamy Butter Chicken dish and you can pick either of these up over on Amazon.
We’ve used a stick blender for this recipe and it’s one of our favourite kitchen gadgets – we use it for loads of our other curry recipes as well!
The Secret Ingredient!
We usually use almonds for this and blend them until fine. The only issue with using almonds is how high they are in calories and Points! 100g is around 600 calories, which is CRAZY! So instead of using almonds we use Sukrin Almond Flour instead because at just 315 calories per 100g it is SO much lower. Other almond flours probably won’t be this low as the almonds are not de-fatted like Sukrin.
You can usually find this, and other brands of defatted almond flour, online on Amazon or in some health food shops. With only 10g per serving in this Creamy Butter Chicken, you will find that a little goes a long way!
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‘Omg I have finally found a curry I can eat and its absolutely delicious without being spicy. This was a simple recipe to follow and we loved it that much we are having it again tonight. I love pinch of nom’
This post contains affiliate links: what this means
You’ll need a food processor to make this Creamy Butter Chicken! You can pick this up over on Amazon!
Or you could get this stick blender. You can pick this up over on Amazon!
Defatted almond flour is available by other brands and can be found in some health shops, or online!
These fancy restaurant style curry serving dishes are the ideal finishing touch at dinner time!
How many calories are in this Creamy Butter Chicken?
There are 210 calories per portion in this Creamy Butter Chicken, which means it falls into our Everyday Light category.
A butter chicken from your local takeaway will set you back around 400 calories for a small portion, so our version is a fantastic saving!
This Creamy Butter Chicken is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly.
Step 2
Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.
Step 3
Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.
Step 4
Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.
Step 5
After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.
Step 6
Serve over boiled rice.
What could I serve with this Creamy Butter Chicken?
This Creamy Butter Chicken works really well when served alongside lots of fluffy, boiled rice as well as any of the following dishes:
How do you know when this Creamy Butter Chicken is cooked?
You’ll need to cook this Creamy Butter Chicken for around 25 minutes or until the chicken is cooked through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Creamy Butter Chicken in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Creamy Butter Chicken in the fridge for approximately 3 days or so.
Can I freeze this Creamy Butter Chicken recipe?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Creamy Butter Chicken recipe?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Creamy Butter Chicken
A Creamy Butter Chicken dish might seem impossible if you're counting calories, but never fear - this slimming recipe is perfect no matter what plan you're following!
-
Prep Time
10 MINS
-
Cook Time
25 MINS
- KCals 210
- Carbs 9G
Instructions
- Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly.
- Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.
- Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.
- Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.
- After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.
- Serve over boiled rice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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151 comments
See what others have to say
Rhiannon StonesWednesday 9th August 2017
Hi. If I swapped almond flour for ground almonds, how much would I need to use?
Thank you
GillMMonday 26th June 2017
Holland and Barratt sell Sukrin products
DianeWednesday 21st June 2017
Hi Kate,
Made this today and the flavour was lovely. I had to use peanut flour as I could not get almond flour. I found the texture a little powdery what did I do wrong, I so want to make it again but my husband did not like that part of it. He loved the flavour though
KateFriday 30th June 2017
Hi Diane
Peanut flour does have a different texture to almond flour so that’s probably why the texture was a bit powdery
KirstyTuesday 20th June 2017
Can you use plain flour instead of almond flour? If so, how much?
Thanks
Kirsty
EmmaWednesday 17th May 2017
Hi i maybe asking a silly question but in the recipe the second from last imgedent just says spice mix as above what does that mean ??
KateMonday 22nd May 2017
Hi Emma
The ingredients for the spice mix are shown at the top of the ingredients list, hence see above.
ElaineTuesday 9th May 2017
It was gorgeous,none left to freeze????
KateThursday 11th May 2017
Hi Elaine
Glad you liked it
ElaineTuesday 9th May 2017
Looking forward to trying this later. Is it safe to freeze?
KateTuesday 9th May 2017
Hi Elaine
Yes it is fine to freeze
Susan clarkeFriday 5th May 2017
Could I use almond essence instead as they don’t have almond flour at my local sainsburys and thicken it with xanthem gum or would it be awful?
Ria KessellMonday 1st May 2017
What substitute can you use instead of the brand sukrin as my local store doesn’t supply that? Many thanks ????
Sue BlackieSaturday 29th April 2017
Made this tonight and I have to say it was amazing…so creamy and tasty you wouldn’t know it’s a low fat recipe… would definitely recommend it… thanks for another great recipe
KateWednesday 3rd May 2017
Hi Sue
Glad you like it
PoppypawsWednesday 26th April 2017
Hi. Looks delicious! I would really like to try this recipe but having trouble locating the Sukrin almond flour. I know Holland & Barrett do a version of almond flour but I don’t know if it’s the same – does anyone know? Also, if I used ground almonds instead, what quantity would I need to use?
Many thanks.
Jackie KeoghSaturday 22nd April 2017
Just made this for the first time and it was so so good. Really easy to make but tasted as if I’d slaved away in the kitchen all day. (Told the rest of family I had been). Another successful pinch of nom recipe. Thanks guys
KateMonday 24th April 2017
Hi Jackie
Glad you like it 🙂
JulieWednesday 19th April 2017
Hi, i have all the ingredients in for this recipe except i have the Aldi 0% greek style fat free yoghurt, similar to the total yoghurt but cheaper. Would this work as the natural fat free yoghurt? Didn’t know if it would be too thick? Thanks. Your recipes are fab xxx
KatrinaSunday 16th April 2017
Any reason why you don’t or can’t use coconut milk.knstead of the creme and yoghurt?
CiaraSaturday 15th April 2017
Hi
Just wondering if you can freeze this onc it’s cooked??
KateSunday 16th April 2017
Hi Ciara
Yes you can. We quite often freeze the leftovers
KayFriday 24th March 2017
Do you think the sukrin peanut flour wold work as an alternative to the almond flour? X
KateThursday 23rd March 2017
Hi Shauna
I think you should be ok using the same amount of peanut flour
MarySaturday 25th February 2017
Saw this recipe a week ago and ordered the Almond Flour on line. SO glad I did! Made it tonight. Absolutely delicious. Also made your waffles…fabulous. Thank you for sharing your recipes. They’re fab!
KateSunday 26th February 2017
Hi Mary
Glad you’re enjoying the recipes! The Butter Chicken is one of our favourites
SianWednesday 22nd February 2017
Hi. Don’t have yoghurt in the fridge but have creme fraiche. Would that work ok? Thank you x
AmyTuesday 14th February 2017
I tried this on Sunday night and it was delish! Looked just like a curry from the takeaway. I didn’t have normal chicken stock cubes as we use the stock pots all the time. I put two of these in and think that may have been too much as the curry was quite salty. Will try it again next time with normal stock cubes.
KateThursday 16th February 2017
Hi Amy
Butter Chicken used to be my favourite from the Indian Takeaway, but i think this is just as good as the real thing
Danielle carrWednesday 1st February 2017
What would this recipe be like with coconut flour instead of almond flour? It is easier to get hold of in supermarkets.
KateSunday 5th February 2017
Hi Danielle
You can use coconut flour, but you will probably only have to use half as much as it is a lot more absorbent than almond flour. Also, don’t forget to sieve the coconut flour as it can be quite bitty
NicolaSunday 29th January 2017
I’m going to try this now with plain flour and almond essence. No idea how it’s going to turn out but as Sainsbury’s tell me they’re out of the Almond Flour across all of their stores, I need to try and improvise!
KellyWednesday 18th January 2017
Has anyone tried this without any flour?
Lisa BygraveMonday 16th January 2017
Hi There,
Can this be frozen?
Lx
KateMonday 16th January 2017
Hi Lisa
Yes it can be frozen
TracySunday 15th January 2017
The picture looks like it has some sort of vegetable in it but not in the ingredients?
LyndaSaturday 14th January 2017
Made this tonight (with almond flour) and it was mega! Nicer than any jar version I’ve had. Thanks a million!
KateSaturday 14th January 2017
Hi Lynda
Glad you like it! 🙂
Louise CSunday 1st January 2017
Please may I ask is there an alternative to the almond flour
I have a nut allergy so can’t use that
Thank you
MeganFriday 30th December 2016
What could you use instead of almond flour? Thanks
KateMonday 14th November 2016
Hi Jodie,
Glad you like it! It’s one of our favourites too 🙂
AmySaturday 1st October 2016
Made this today and it was delicious! I subbed the almond flour for 30g of coconut flour (Sukrin brand) and used two tbsp real butter instead of flora because I missed that as an ingredient until I was half way through.
Loved it, and it was a big hit with my children as well.
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