Creamy Butter Chicken

  • 10MINS
  • 25MINS
  • 210KCAL

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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4

NutritionPer Serving

  • Calories210
  • Carbs9g
  • Protein28g
  • Fat2g
  • Saturates0.5g
  • Sugars4g

Creamy Butter Chicken - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Creamy Butter Chicken?

  • You need to count 4 Points per portion of this Creamy Butter Chicken recipe if you’re on WW Green. 
  • You need to count 2 Points per portion of this Creamy Butter Chicken recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Creamy Butter Chicken recipe if you’re on WW Purple.

Don’t forget to add on Points for whatever you decide to serve it with, though it would work well with just vegetables!

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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You’ll need a food processor to make this Creamy Butter Chicken! You can pick this up over on Amazon!

pinch of nom amazon image

Or you could get this stick blender. You can pick this up over on Amazon!

pinch of nom amazon image

Defatted almond flour is available by other brands and can be found in some health shops, or online!

pinch of nom amazon image

These fancy restaurant style curry serving dishes are the ideal finishing touch at dinner time!

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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 2 pinchofnom.com

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.

Creamy Butter Chicken - Pinch of Nom Slimming Recipes

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:

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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
  • WW
    2 Smart
    Points
  • KCals 210
  • Carbs 9G
  • WW Points:
  • 4 Green
  • 2 Blue
  • 2 Purple

Ingredients

Spice Mix

  • ¼ tsp cinnamon
  • 2 tsp garam masala you can also use curry powder
  • ½ tsp ground turmeric
  • ½ tsp chilli powder or fresh chilli if you prefer

For the Curry

  • 4 chicken breast around 600-700g/1.5lb, diced
  • 3 cloves garlic
  • 3 or 4 sprays low calorie cooking spray
  • 1-2 centimetre ginger
  • 1 onion
  • 1 tbsp reduced fat spread
  • 60 g Sukrin Almond Flour
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree no added oil
  • 3 tbsp fat free natural yoghurt
  • 2 tbsp water
  • 1 lime Juiced
  • 2 chicken stock cubes
  • spice mix as above
  • 1 tbsp creme fraiche Optional - add with the yoghurt for extra creamyness

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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.
  2. Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.
  3. Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.
  4. Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.
  5. After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.
  6. Serve over boiled rice.

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103 comments

See what others have to say

NicoleSunday 16th August 2020

could I do this in the slow cooker?

Reply

    HollyWednesday 26th August 2020

    Ni Nicole, It’s not something we have tried but I would suggest browning the chicken before adding to the slow cooker and cook on low for 4-6 hours until the chicken is cooked through. Hope that helps!

    Reply

JaneSunday 2nd August 2020

Hi,
Would it be possible to use flaked almonds and then crush them instead of using the flour? Cannot find the flour anywhere.

Reply

    SharonMonday 3rd August 2020

    Hi Jane, you could grind flaked almonds down until fine in a food processor or use ground almonds which are already finely ground.Using almonds instead of the almond flour will increase the calories in the recipe but as long as you are happy with that, the dish will be delicious. Do hope that helps and that you enjoy the recipe!

    Reply

KarenSunday 28th June 2020

Hiya. Sukrin Almond flour seems to be out of stock everywhere. Tried amazon, Holland and barrett etc. What would be an alternative?

Reply

Joanne GoodchildFriday 26th June 2020

I have found I need 2 tins of tomatoes or extra water otherwise its very think. Anyone else found this? I am using Coconut flour rather that almond as its far easier to find in shops, but thats only difference.

Reply

    HollyMonday 29th June 2020

    Hey Joanne, Coconut flour behaves quite differently to other flour so that might be the issue. The best alternative would be to use a few ground almonds and adjust the nutritional values. Or like you said increase the water to make the sauce thinner. Hope that helps!

    Reply

IssyWednesday 17th June 2020

Hi,
I can’t get sukrin almond flour anywhere but have found PB2 powdered Almond Butter, would this be ok to use as an alternative?

Reply

    LisaThursday 18th June 2020

    Hi Issy, we’ve never tried this with powdered almond butter, but it definitely sounds like something that would work. If you decide to try it, please let us know how you get on.

    Reply

HelenTuesday 9th June 2020

I’m keen to make this but can’t find Sukrin almond flour. Any advice where I might buy it?

Reply

    SharonTuesday 9th June 2020

    Hi Helen, you can usually buy it from Amazon and health food shops such as Holland and Barrett.

    Reply

JenTuesday 2nd June 2020

I don’t understand. I’ve seen several recipes on this fb page which, when clicked on, say “everyday light” at the top. There’s even a link at the very top advertising the book. I ordered the book and was so disappointed as the butter chicken wasn’t on there along with many other recipes I was looking forward like chinese. I bought the book assuming the recipes would be I’m there. I dont think these links should say everyday light when it isn’t in the everyday light book.

Reply

    LisaWednesday 3rd June 2020

    Hi Jen. Thank you for your comment. We split our recipes into 3 categories so you can see at a glance how they can fit into your weightloss plan. Everyday Light are all under 400 calories per serving, Weekly Indulgence are 400-500 calories and Special Occasion are over 500 calories. We called our book Everyday Light because all the recipes fell into that category.
    Although we do sometime include website favourites in our recipe books, the majority are all brand new recipes. The website contains around 500 recipes which are all accessible for free. We have a handy feature on the website that allows you to save your favourite recipes to make it a bit easier to find them. You can find a guide to using this here.
    https://pinchofnom.com/how-to-save-your-favourite-recipes/
    Hope this explains things. Thank you for buying the book and we hope that you will find plenty of recipes in there that will become new favourites.

    Reply

Sonya GSunday 10th May 2020

Could you use anything else other than the almonds (one of my children has a nut allergy) ?

Reply

    LisaMonday 11th May 2020

    Hi Sonja. Thanks for the question. Almonds are the base for our butter chicken, so it is quite difficult to replace them without changing the dish significantly. We have the following recipe on the website for creamy chicken curry which doesn’t use nuts and is just as delicious https://pinchofnom.com/recipes/creamy-chicken-curry/ Hope this helps

    Reply

    VictoriaThursday 11th June 2020

    I’ve used coconut flour instead and it’s lovely, doesn’t take away from the taste at all.

    Reply

      LisaThursday 11th June 2020

      Thanks for your comment, Victoria. That is great to know.

Samantha BarnettSunday 10th May 2020

I have ground almonds but not almond flour. How much ground almonds do I need to use instead?

Thanks

Reply

    LisaWednesday 13th May 2020

    Hi Samantha. I would use an equivalent amount of ground almonds to almond flour. Bear in mind our recipe uses defatted almond flour which is much lower in calories than ground almonds, so if you are keeping an eye on the nutritional values you will have to adjust them accordingly. Hope you enjoy the recipe!

    Reply

      Samantha BarnettFriday 15th May 2020

      Thank you for getting back to me. It’s nice to have a treat once in a while and to be honest we have struggled buying particular products at the moment anyway. Looking forward to have this curry tonight along with your samosa receipe.

      LisaMonday 18th May 2020

      You’re welcome! I hope you enjoyed your curry!

SarahSunday 12th April 2020

Hi. I have a nut allergy. What can I use instead of almond flour? Thanks.

Reply

    LisaMonday 11th May 2020

    Hi Sarah. Almonds are the base for our butter chicken, so it is quite difficult to replace them without changing the dish significantly. We have the following recipe on the website for creamy chicken curry which doesn’t use nuts and is just as delicious https://pinchofnom.com/recipes/creamy-chicken-curry Hope this helps

    Reply

LisaSunday 1st March 2020

Could I use coconut flour instead of almond?

Reply

    LisaMonday 11th May 2020

    Hi Lisa. We haven’t tested this recipe with coconut flour. It behaves quite differently to other flours, so I’m not sure if it would be suitable. The best alternative would be to use a few ground almonds, but you would have to adjust the nutritional values accordingly. Hope this helps

    Reply

BethTuesday 25th February 2020

Could I use coconut flour instead of almond flour? It’s all Tesco have!

Reply

    LisaMonday 11th May 2020

    Hi Beth. We haven’t tested this recipe with coconut flour. It behaves quite differently to other flours, so I’m not sure if it would be suitable. The best alternative would be to use a few ground almonds, but you would have to adjust the nutritional values accordingly. Hope this helps

    Reply

ClareThursday 6th February 2020

I don’t like using margarine / spreads. Other than real butter is there a good alternative that keeps the calories down but gives the same creaminess please? Coconut oil maybe? Thanks!

Reply

    LisaMonday 11th May 2020

    Hi Clare. Thanks for your query. Coconut oil would work well in this recipe, but is actually higher in calories than the reduced fat spread. You could leave the spread out. It’ll still be tasty, just slightly less creamy. Hope this helps.

    Reply

KatSaturday 7th September 2019

Hi, what can I use instead of almond flour as I can’t find in any supermarket. I have ground almonds and almond essence. Can I use either of those and if so what quantities.
Thank you.

Reply

    Emma TThursday 19th September 2019

    Hi Kat,

    You can use ground almonds though just check the nutritional values of whatever you use. You can buy defatted almond flour on Amazon and some health food shops ????

    Hope that helps!

    Reply

TheresaMonday 10th June 2019

Hi, am making this tomorrow but don’t have almond flour, if I made this using normal white flour and almond essence, how much of each would I need ?
Many thanks

Reply

    Emma TThursday 20th June 2019

    Hi Theresa,

    You could try using some ground almonds instead ???? Normal flour might make the sauce become too thick.

    Hope that helps!

    Reply

samanthaWednesday 5th June 2019

Chicken stock spice mix is this a stock cube??

Reply

    Emma TThursday 20th June 2019

    Hi Samantha,

    It is two separate ingredients:

    Chicken Stock Cubes
    Spice Mix (the instructions and ingredients for the spice mix are also listed above this)

    Hope that helps!

    Reply

JennieSaturday 12th January 2019

It doesn’t look like the Sukrin Almond Flour is available anymore, what would you use instead please?

Reply

Ashleigh BellTuesday 9th October 2018

What does it mean by spice mix?

Reply

MichelleThursday 21st June 2018

20g of ground almonds are a Hex B what amount would I need to replace the almond flour please?

Reply

BeccaSaturday 24th February 2018

What if no flour was used at all?

Reply

Jessi KSunday 11th February 2018

Could I do this in the slow cooker? The Korma was in the slower cooker and it was beautiful, so I’d like to try the same cooking method.

Reply

Joan O BrienMonday 4th December 2017

Is it possible to use ordinary flour and would that take from taste please, Love your recipes and thanks for all the hard work ye do in helping us on our journey

Reply

JoanneTuesday 31st October 2017

Made this last night with thighs as opposed to breast, it was amazing! My fiancé and stepson loved it too which means I can make it again. So tasty, what an amazing recipe! Will be trying the korma one as a result. I took a portion of frozen microwavable veg with a portion of this for dinner at work and it was great. My 2st 7lb loss would,not have been possible without pinch of nom xxx

Reply

AngieThursday 26th October 2017

Hi maybe a silly question but what are the numbers after the flora light and the almond flour please? X

Reply

SarahWednesday 25th October 2017

Would it be possible to make this in the slow cooker? 🙂

Reply

EmmaSunday 1st October 2017

Hi, just wondering if anyone has tried this in a slow cooker? Thanks

Reply

Angelan LoughranSaturday 16th September 2017

Made this tonight and it went down a storm with the entire family. Thank you for creating the amazing recipes you do and for all the hard work you must put into creating them.

Reply

Joanne AdairTuesday 12th September 2017

Where can I buy almond flour from pls? Not necessarily the Surkrin one.

Reply

JulieWednesday 6th September 2017

Can I use FF quark instead of FF yoghurt?

Reply

    Emma TMonday 11th September 2017

    Hi Julie,

    Quark would probably split – it would be best to use yoghurt.

    Reply

StephWednesday 23rd August 2017

Can’t wait to try this. Can I use normal almond flour or does it have to sukrin almond flour?
Thanks 🙂

Reply

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