32+ Tasty Dairy Free Indian Chicken Recipes to Satisfy Your Taste Buds

Indian cuisine is renowned for its rich flavors and diverse array of dishes, each brimming with aromatic spices and fresh ingredients.

However, traditional Indian recipes often include dairy products like ghee, yogurt, or cream, which can pose a challenge for those following a dairy-free lifestyle.

Whether due to lactose intolerance, allergies, or dietary choices, many are seeking delicious alternatives that don’t compromise on taste. In this blog post, we’ll explore over 32 mouthwatering dairy-free chicken recipes from the vibrant world of Indian cuisine.

These dishes retain all the authentic, bold flavors you crave without any dairy products, making them perfect for anyone looking to enjoy Indian food in a healthier, dairy-free way.

From flavorful curries and tandoori treats to zesty stews and succulent chicken kebabs, these recipes are sure to satisfy your taste buds and keep you coming back for more.

Ready to dive into a world of dairy-free Indian chicken? Let’s begin!

32+ Tasty Dairy Free Indian Chicken Recipes to Satisfy Your Taste Buds

Indian cuisine offers an incredible variety of dishes, and with these 32+ dairy-free chicken recipes, you don’t have to miss out on the bold flavors and aromatic spices.

Whether you’re a long-time fan of Indian food or a newcomer to this delicious cuisine, these dishes will bring the vibrant essence of India into your kitchen without the need for any dairy.

Experiment, savor, and enjoy the satisfying richness that comes with every bite, knowing that your meals are both tasty and dairy-free.

Keto Chicken Tikka Masala (Dairy-Free)

Chicken Tikka Masala is a popular and flavorful Indian dish typically made with creamy yogurt and a rich tomato-based gravy. In this dairy-free, low-carb version, we replace the yogurt with coconut milk and eliminate any added sugars to keep it keto-friendly. This recipe is perfect for a delicious and comforting low-carb lunch that doesn’t compromise on flavor.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (400ml) coconut milk
• 2 tbsp tomato paste
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp turmeric powder
• 1 tsp garam masala
• 1 tsp paprika
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, marinate chicken cubes with half the ginger, garlic, 1 tbsp of coconut oil, and salt. Let it sit for at least 20 minutes.
2. Heat the remaining coconut oil in a large pan and sauté onions until soft and golden.
3. Add the remaining ginger and garlic, cooking until fragrant.
4. Add the spices (cumin, coriander, turmeric, garam masala, and paprika) and cook for a minute to bloom the flavors.
5. Stir in the tomato paste and coconut milk. Simmer for 10 minutes to allow the sauce to thicken.
6. Add the marinated chicken and cook for an additional 15-20 minutes until the chicken is tender and fully cooked.
7. Finish with a squeeze of lemon juice and garnish with fresh cilantro.

Keto Chicken Tikka Masala is the perfect dish for anyone following a low-carb or keto diet, offering all the rich, bold flavors of traditional tikka masala without the dairy or carbs. The coconut milk provides a creamy base while still staying light and refreshing. This dish pairs wonderfully with cauliflower rice or steamed veggies for a complete, keto-friendly lunch.

Keto Chicken Saag (Spinach Chicken Curry)

Chicken Saag, a creamy spinach curry, is a beloved Indian dish often prepared with dairy-based cream or yogurt. In this low-carb, dairy-free version, coconut cream replaces the traditional dairy, giving it a smooth and luscious texture. Rich in iron and protein, this dish is perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 500g chicken thighs, boneless and skinless, cut into pieces
• 3 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 4 cups fresh spinach (or frozen spinach, thawed)
• 1 can (200ml) coconut cream
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder (optional for heat)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 2 tbsp of coconut oil in a large pan. Add the onions and sauté until golden.
2. Add the garlic and ginger, cooking for another minute.
3. Add the chicken pieces and cook until browned on all sides.
4. In a blender or food processor, blend the spinach with a little water to form a smooth paste.
5. Add the blended spinach paste to the pan and stir in the cumin, coriander, garam masala, turmeric, and chili powder (if using).
6. Pour in the coconut cream, season with salt, and simmer the curry for 20 minutes, stirring occasionally.
7. Adjust seasoning if needed and garnish with fresh cilantro before serving.

Keto Chicken Saag is an ideal low-carb lunch for those looking to enjoy a hearty, flavorful Indian curry without dairy. The richness of coconut cream gives the dish a silky smooth texture, while the spinach provides a healthy, nutrient-dense base. This dish is great on its own or paired with a side of cauliflower rice to keep it keto-friendly.

Dairy-Free Keto Butter Chicken

Butter Chicken is a classic Indian dish known for its creamy, rich gravy. In this dairy-free keto version, we’ve swapped the butter and cream for coconut oil and coconut milk, keeping the sauce smooth and luscious while reducing carbs. It’s a flavorful and satisfying option for anyone following a low-carb or keto diet.

Ingredients:

• 500g chicken breast, cut into cubes
• 3 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 1 can (400ml) coconut milk
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a pan over medium heat. Add the chopped onion and sauté until soft.
2. Add the garlic and ginger, cooking until fragrant.
3. Stir in the tomato paste, cumin, coriander, garam masala, paprika, and turmeric. Cook for 2 minutes to allow the spices to bloom.
4. Add the coconut milk and stir to combine, letting the sauce simmer for 10 minutes.
5. In a separate pan, brown the chicken pieces in coconut oil, then add the cooked chicken to the sauce.
6. Simmer the chicken in the sauce for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
7. Adjust salt to taste and garnish with fresh cilantro.

This Dairy-Free Keto Butter Chicken offers all the creamy indulgence of the original dish while staying true to a low-carb lifestyle. The use of coconut milk ensures a smooth, rich sauce, and the chicken absorbs all the bold spices, making each bite a flavorful delight. This dish is perfect for those craving a comforting, keto-friendly lunch that’s both satisfying and healthy.

Keto Chicken Vindaloo (Dairy-Free)

Chicken Vindaloo is a spicy and tangy curry with Portuguese influences that’s typically made with vinegar and aromatic spices. In this dairy-free, keto version, we eliminate any sugar or carb-heavy ingredients and replace dairy with coconut milk for a smooth and creamy base. This fiery, bold curry makes for a satisfying and low-carb lunch.

Ingredients:

• 500g chicken thighs, boneless and skinless, cut into pieces
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp white vinegar
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mustard seeds
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chili powder (optional for extra heat)
• 1 can (400ml) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté onions until soft and golden.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in the spices: cumin, coriander, mustard seeds, paprika, turmeric, and chili powder (if using). Cook for 1-2 minutes.
4. Add the vinegar and tomato paste, stirring until combined, then pour in the coconut milk.
5. Let the sauce simmer for 10 minutes to thicken slightly.
6. Add the chicken pieces, simmering for 20 minutes or until the chicken is cooked through and tender.
7. Adjust seasoning with salt and garnish with fresh cilantro.

Keto Chicken Vindaloo offers an exciting combination of heat and tang, perfect for those craving bold flavors without the carbs or dairy. The coconut milk smooths out the spicy kick, making it rich and satisfying. This dish pairs well with cauliflower rice for a low-carb, flavorful meal.

Keto Chicken Curry with Cauliflower Rice (Dairy-Free)

This keto Chicken Curry is a low-carb version of the classic Indian curry, without the use of dairy. It’s rich and creamy, thanks to coconut milk, and features a variety of spices that enhance the chicken’s natural flavor. Paired with cauliflower rice, this dish is a perfect lunch option for those following a keto or low-carb diet.

Ingredients:

• 500g chicken breast, cut into pieces
• 3 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (400ml) coconut milk
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• Salt and pepper to taste
• 4 cups cauliflower rice (fresh or frozen)
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat coconut oil and sauté the onions until golden.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, garam masala, and turmeric. Let the spices bloom for a minute.
4. Add the tomato paste and coconut milk, simmering for 10 minutes until the sauce thickens.
5. Add the chicken pieces and cook for 15-20 minutes, until the chicken is cooked through.
6. Meanwhile, sauté cauliflower rice in a separate pan with a little coconut oil for 5-7 minutes.
7. Serve the chicken curry over cauliflower rice and garnish with fresh cilantro.

This Keto Chicken Curry with Cauliflower Rice is an easy and satisfying low-carb meal. The creamy coconut milk enhances the rich flavor of the spices, while the cauliflower rice adds a light yet filling texture. This dish is perfect for a comforting, dairy-free lunch that won’t throw you off track with your keto goals.

Keto Chicken Korma (Dairy-Free)

Korma is a mild, creamy curry made with ground nuts, yogurt, and spices. This keto-friendly, dairy-free version uses coconut milk and almond flour to create a creamy texture while keeping the dish low in carbs. A flavorful, rich meal, this Chicken Korma is a wonderful choice for a keto lunch.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp almond flour
• 1 can (400ml) coconut milk
• 2 tbsp ground cashews or almonds (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp cardamom powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté onions until golden.
2. Add garlic and ginger, cooking for another minute.
3. Stir in cumin, coriander, garam masala, and cardamom powder, cooking for 1-2 minutes to release the flavors.
4. Add almond flour and ground cashews/almonds, stirring to combine.
5. Pour in coconut milk, simmering for 10 minutes to thicken the sauce.
6. Add the chicken pieces and cook for 15-20 minutes until the chicken is tender and fully cooked.
7. Season with salt and garnish with cilantro before serving.

Keto Chicken Korma offers a rich, creamy curry that’s both satisfying and full of flavor, minus the carbs and dairy. The coconut milk provides a luxurious base while the almond flour and ground nuts give it that signature creamy texture. This dish pairs perfectly with cauliflower rice for a complete, keto-friendly lunch.

Keto Chicken Biryani (Dairy-Free)

Biryani is a fragrant rice-based dish that traditionally includes yogurt and spices. In this dairy-free, keto version, we skip the rice and use cauliflower rice instead, while still maintaining all the rich, aromatic flavors of the original. It’s an exciting and delicious option for a low-carb lunch.

Ingredients:

• 500g chicken thighs, bone-in and skinless, cut into pieces
• 2 tbsp coconut oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/4 tsp cloves (optional)
• 4 cups cauliflower rice
• 1 can (400ml) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat coconut oil and sauté onions until golden brown.
2. Add garlic and ginger, cooking until fragrant.
3. Add the chicken pieces and brown on all sides.
4. Stir in the cumin, garam masala, cinnamon, coriander, turmeric, and cloves. Let the spices bloom for a minute.
5. Pour in the coconut milk, cover, and simmer the chicken for 20 minutes or until cooked through.
6. In a separate pan, sauté cauliflower rice in a little coconut oil for 5-7 minutes.
7. Serve the chicken and sauce over the cauliflower rice and garnish with fresh cilantro.

Keto Chicken Biryani offers all the aromatic, flavorful notes of traditional biryani while staying low-carb and dairy-free. The cauliflower rice serves as an excellent substitute for regular rice, providing a light base for the rich, spiced chicken. This is a wonderful, satisfying dish for those looking to enjoy a flavorful, keto-friendly Indian lunch.

Keto Chicken Do Pyaza (Dairy-Free)

Do Pyaza, meaning “double onions,” is a popular Indian curry that uses both whole and chopped onions to create a rich, flavorful dish. In this keto version, we skip the dairy but retain the richness by using coconut milk. This recipe is packed with aromatic spices and is perfect for anyone following a low-carb or keto diet.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil
• 2 large onions, sliced thinly
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 can (400ml) coconut milk
• 1 tbsp tomato paste
• 1 tsp chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan and sauté the sliced onions until golden and caramelized. Remove half for garnish later.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in cumin, coriander, garam masala, and chili powder (if using), letting the spices bloom.
4. Add the chicken pieces and cook until browned.
5. Stir in tomato paste and coconut milk, simmering for 15-20 minutes.
6. Season with salt and garnish with the reserved caramelized onions and fresh cilantro.

Keto Chicken Do Pyaza offers a bold, flavorful experience with the richness of onions and aromatic spices. The coconut milk creates a creamy, satisfying sauce without any dairy, making this a great low-carb lunch option. It’s a perfect choice for those craving a savory, hearty curry without the carbs.

Keto Chicken Malai Tikka (Dairy-Free)

Chicken Malai Tikka is a popular Indian dish traditionally marinated in cream and yogurt. In this dairy-free version, we replace yogurt with coconut milk and cream to create a rich, tender marinade. This grilled, spiced chicken is perfect for a keto-friendly, low-carb lunch that’s both flavorful and satisfying.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil, melted
• 1/2 cup coconut milk (full-fat)
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine coconut milk, ginger-garlic paste, cumin, coriander, turmeric, paprika, lemon juice, and salt to form a marinade.
2. Add the chicken pieces to the marinade, coating evenly. Let the chicken marinate for at least 1 hour in the refrigerator.
3. Preheat the grill or a grilling pan over medium heat. Brush with melted coconut oil.
4. Grill the marinated chicken pieces for 5-6 minutes on each side or until fully cooked.
5. Garnish with fresh cilantro before serving.

Keto Chicken Malai Tikka is a delicious, grilled, dairy-free alternative to the traditional Malai Tikka. The coconut milk provides a creamy, tender texture, while the spices give the chicken a delicious kick. This is an easy, satisfying option for a low-carb lunch or dinner that can be enjoyed on its own or paired with a salad or cauliflower rice.

Keto Chicken Dhania (Coriander) Curry

Chicken Dhania Curry is a flavorful dish featuring coriander leaves as the star ingredient, with a blend of aromatic spices. This low-carb, dairy-free version uses coconut milk to provide a creamy base, making it perfect for those following a keto diet. The fresh coriander adds brightness and complexity to the curry, making it a refreshing choice for lunch.

Ingredients:

• 500g chicken thighs, boneless and skinless, cut into pieces
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 cup fresh coriander leaves, chopped
• 1 can (400ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Heat coconut oil in a pan and sauté the onions until golden brown.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, turmeric, garam masala, and chili powder (if using), letting the spices cook for a minute.
4. Add the chicken pieces and cook until browned.
5. Pour in the coconut milk and simmer for 15-20 minutes, allowing the sauce to thicken and the chicken to cook through.
6. Add the chopped fresh coriander leaves and simmer for an additional 5 minutes.
7. Season with salt and garnish with more fresh coriander before serving.

Keto Chicken Dhania Curry is a fresh and vibrant dish with the bright flavor of coriander at its core. The coconut milk provides a creamy base, while the spices bring depth to the curry. This dish is perfect for a light yet satisfying low-carb lunch that’s bursting with flavor and nutrition.

Keto Chicken Shorba (Spicy Chicken Soup)

Chicken Shorba is a hearty, spicy chicken soup that is often enjoyed as a starter in Indian cuisine. This keto version is made without any flour or dairy, using coconut milk to create a silky texture while keeping the soup rich and flavorful. It’s perfect as a light lunch or a starter to your keto meal.

Ingredients:

• 500g chicken breast, cut into chunks
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 can (400ml) coconut milk
• 3 cups chicken broth (low-sodium)
• Salt to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat coconut oil in a large pot and sauté the onions until golden.
2. Add the garlic and ginger, cooking until fragrant.
3. Stir in cumin, garam masala, turmeric, and chili powder, cooking for 1-2 minutes to release the flavors.
4. Add the chicken chunks and cook until browned on all sides.
5. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve hot with lemon wedges.

eto Chicken Shorba is a comforting, flavorful chicken soup that’s perfect for a light lunch. The rich coconut milk rovides creaminess without dairy, while the blend of spices offers a warming heat. This soup is nourishing, filling, and ideal for anyone following a keto or low-carb diet.

Keto Chicken Pakora (Dairy-Free)

Chicken Pakora is a popular Indian appetizer made by coating chicken in chickpea flour and spices before frying. In this keto version, we substitute chickpea flour with almond flour, making it low-carb and keto-friendly. This crispy, flavorful chicken pakora is great for a keto lunch or snack.

Ingredients:

• 500g chicken breast, cut into bite-sized pieces
• 1/2 cup almond flour
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp chili powder (optional for heat)
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp coconut oil (for frying)
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine almond flour, cumin, coriander, turmeric, paprika, chili powder, and salt.
2. Add lemon juice to the chicken pieces and coat them in the almond flour mixture until evenly covered.
3. Heat coconut oil in a frying pan over medium heat.
4. Fry the chicken pieces in batches for about 4-5 minutes on each side or until golden brown and crispy.
5. Remove from the pan and drain on paper towels.
6. Garnish with fresh cilantro before serving.

Keto Chicken Pakora is a delicious, crispy snack or lunch option for those on a low-carb diet. The almond flour gives the chicken a crunchy exterior while keeping it completely keto-friendly. These pakoras are perfect on their own or paired with a refreshing cucumber salad for a complete meal.

Keto Chicken Keema (Ground Chicken Curry)

Chicken Keema is a flavorful ground chicken curry that’s traditionally made with peas and potatoes. In this keto version, we skip the peas and potatoes, keeping the dish low-carb while still packed with flavor. It’s a filling, hearty dish that makes for an ideal lunch when you’re craving something savory and satisfying.

Ingredients:

• 500g ground chicken
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 can (400ml) coconut milk
• 1/2 cup chopped tomatoes (fresh or canned)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan and sauté onions until golden.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in cumin, coriander, garam masala, and turmeric, letting the spices bloom for a minute.
4. Add the ground chicken and cook, breaking it up with a spoon until browned.
5. Stir in the chopped tomatoes and coconut milk. Simmer for 15-20 minutes to let the flavors meld.
6. Season with salt and garnish with fresh cilantro.

Keto Chicken Keema is a savory, comforting dish that’s perfect for a satisfying low-carb lunch. The ground chicken is tender and flavorful, while the coconut milk gives the curry a creamy consistency. This dish is ideal served with cauliflower rice or simply on its own for a filling meal.

Keto Chicken Rajma (Kidney Bean Curry)

Rajma is a classic North Indian curry made with kidney beans, but in this keto version, we replace the beans with cauliflower rice to keep it low-carb. The chicken is cooked in a flavorful tomato-based gravy that’s spiced to perfection. This dish provides all the flavors of the original without the carbs.

Ingredients:

• 500g chicken breast, cut into pieces
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 can (400ml) coconut milk
• 4 cups cauliflower rice (fresh or frozen)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté onions until golden.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in cumin, coriander, garam masala, and turmeric, cooking for 1-2 minutes.
4. Add the chicken pieces and brown them on all sides.
5. Stir in tomato paste and coconut milk. Simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
6. Meanwhile, sauté cauliflower rice in a separate pan for 5-7 minutes.
7. Serve the chicken curry over cauliflower rice and garnish with cilantro.

Keto Chicken Rajma gives you the satisfying flavors of a traditional rajma curry but without the carbs. The coconut milk adds richness, while the cauliflower rice provides a perfect low-carb base. This is a delicious, comforting meal that’s perfect for lunch or dinner on a keto diet.

Keto Chicken Tikka Masala (Dairy-Free)

Chicken Tikka Masala is one of the most popular Indian curries known for its rich, creamy sauce and tender marinated chicken. In this keto-friendly, dairy-free version, coconut cream replaces dairy for a luxurious texture while keeping the dish low-carb. It’s a vibrant, flavorful curry that’s perfect for a satisfying lunch.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil
• 1 tbsp ginger-garlic paste
• 1 onion, finely chopped
• 1 can (400ml) coconut cream
• 1 can (200g) crushed tomatoes
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder (optional for extra heat)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan and sauté the onions until soft and golden.
2. Add the ginger-garlic paste, cooking for another minute until fragrant.
3. Stir in cumin, coriander, paprika, garam masala, turmeric, and chili powder (if using). Cook for 1-2 minutes to bloom the spices.
4. Add crushed tomatoes and coconut cream. Let the sauce simmer for 10 minutes, thickening slightly.
5. Add the chicken pieces to the pan and cook for 15-20 minutes or until the chicken is fully cooked and tender.
6. Season with salt and garnish with fresh cilantro before serving.

Keto Chicken Tikka Masala offers the same comforting, creamy curry experience as the classic version but without the carbs and dairy. The coconut cream provides a rich texture, while the aromatic spices create a flavorful, satisfying dish. It’s perfect served with cauliflower rice for a complete keto-friendly lunch.

Keto Chicken Saag (Spinach Curry)

Chicken Saag is a flavorful curry made with spinach and aromatic spices. In this dairy-free, keto-friendly version, coconut milk adds creaminess to the dish while keeping it low-carb. This rich, nutrient-packed curry is ideal for a hearty and satisfying keto lunch.

Ingredients:

• 500g chicken thighs, boneless and skinless, cut into pieces
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 cups fresh spinach, chopped
• 1 can (400ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté onions until golden brown.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in cumin, coriander, garam masala, and turmeric, letting the spices cook for 1-2 minutes.
4. Add the chicken pieces and cook until browned.
5. Add the chopped spinach and let it wilt down. Then pour in the coconut milk and simmer for 15-20 minutes.
6. Season with salt and garnish with fresh cilantro before serving.

Keto Chicken Saag is a comforting, flavorful curry that’s rich in both nutrients and flavor. The spinach and coconut milk ome together to create a creamy, savory base, while the spices add depth to the dish. This is an excellent low-carb, dairy-free option for anyone looking to enjoy an Indian-inspired lunch.

Keto Chicken Bharta (Smoked Chicken Curry)

spiced chicken curry that’s often made by roasting the chicken and blending it with a rich, spiced sauce. In this keto version, we skip the tomatoes and add coconut milk to create a creamy, low-carb curry. The roasted chicken adds a unique smoky flavor, making this dish a delightful lunch.

Ingredients:

• 500g chicken breast, roasted and shredded
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (400ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the chicken in the oven or on a grill until cooked and slightly charred. Shred the chicken and set aside.
2. Heat coconut oil in a pan and sauté onions until golden.
3. Add garlic and ginger, cooking until fragrant.
4. Stir in cumin, coriander, smoked paprika, and turmeric, cooking for 1-2 minutes.
5. Add the shredded chicken and mix well.
6. Pour in the coconut milk and let the sauce simmer for 15-20 minutes, allowing it to thicken.
7. Season with salt and garnish with fresh cilantro before serving.

Keto Chicken Bharta combines smoky, roasted chicken with a creamy coconut milk base and a complex mix of spices. This dish provides a flavorful, satisfying meal without the carbs, making it perfect for a keto-friendly lunch. The smoky undertones elevate the curry, offering a unique twist on traditional chicken curries.

Keto Chicken Raita (Dairy-Free)

Chicken Raita is a refreshing Indian side dish typically made with yogurt, cucumber, and spices. In this dairy-free, keto version, we use coconut yogurt instead of regular yogurt. It’s a cool, creamy accompaniment that pairs wonderfully with spicy curries, providing a contrast in flavors.

Ingredients:

• 500g chicken breast, cooked and shredded
• 1/2 cup coconut yogurt
• 1/2 cucumber, finely chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground paprika
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine coconut yogurt, chopped cucumber, mint, cumin, coriander, paprika, and salt.
2. Add the shredded chicken and mix until everything is well combined.
3. Chill the raita in the refrigerator for at least 30 minutes before serving.
4. Garnish with fresh cilantro before serving.

Keto Chicken Raita is a cool and refreshing side dish that complements spicy Indian curries. The creamy coconut yogurt replaces traditional dairy while still providing a smooth texture, and the mint and cucumber add a refreshing note. It’s the perfect accompaniment to a keto meal, balancing the heat from spicier dishes.

Keto Chicken Malabar (Coconut-Curry Chicken)

Chicken Malabar is a coconut-based curry from the southern region of India, traditionally rich in flavor and spices. This keto version replaces any carb-heavy ingredients with low-carb options, keeping it full of flavor without the guilt. The coconut milk creates a rich, creamy base while the spices give the dish its bold character.

Ingredients:

• 500g chicken breast, cut into cubes
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (400ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional for heat)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan and sauté the onions until soft.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in cumin, coriander, cinnamon, turmeric, and chili powder, cooking for 1-2 minutes.
4. Add the chicken cubes and cook until browned.
5. Pour in the coconut milk and simmer for 20 minutes until the chicken is tender and the sauce thickens.
6. Season with salt and garnish with fresh cilantro before serving.

Keto Chicken Malabar is a fragrant, coconut-rich curry that’s perfect for anyone on a low-carb or keto diet. The warm spices and coconut milk come together to create a rich and creamy sauce, while the chicken remains tender and flavorful. This dish is ideal for lunch or dinner, offering a comforting yet keto-friendly meal.

Keto Chicken Kalmi Kebab (Dairy-Free)

Kalmi Kebab is a popular Indian grilled chicken dish, marinated in yogurt and spices. This dairy-free version uses coconut yogurt, making it both keto-friendly and dairy-free. The chicken is marinated in flavorful spices and grilled to perfection, creating a juicy and delicious meal.

Ingredients:

• 500g chicken drumsticks or thighs, skin-on
• 2 tbsp coconut yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder (optional)
• 1 tbsp lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix coconut yogurt, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, lemon juice, and salt to create a marinade.
2. Coat the chicken drumsticks or thighs in the marinade and let them marinate for at least 2 hours (or overnight).
3. Preheat the grill or oven to medium heat.
4. Grill the chicken for about 15-20 minutes, turning occasionally until the chicken is cooked through and charred.
5. Garnish with fresh cilantro and serve.

Keto Chicken Kalmi Kebab is a smoky, tender chicken dish with a deliciously spiced marinade that makes it perfect for a low-carb lunch or dinner. The coconut yogurt gives the kebabs a creamy texture while keeping it dairy-free. It’s a great, flavorful option that’s keto-friendly and perfect for grilling season.’

Note: More recipes are coming soon