Butter Chicken Bites with Zucchini Noodles

Why You’ll Love This Recipe

This recipe delivers all the bold, buttery flavor of traditional butter chicken in a quicker, more wholesome format. Bite-sized chicken cooks fast and evenly, while zucchini noodles make a fresh, veggie-packed substitute for rice or naan. It’s perfect for weeknights, meal prep, or when you want something rich and satisfying without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken bites:

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• Plain yogurt
• Garlic (minced)
• Fresh ginger (grated)
• Lemon juice
• Garam masala
• Ground cumin
• Paprika
• Salt
• Olive oil or ghee (for cooking)

For the butter chicken sauce:

• Butter or ghee
• Onion (finely chopped)
• Garlic (minced)
• Ginger (grated)
• Tomato puree or crushed tomatoes
• Heavy cream or coconut cream
• Garam masala
• Ground turmeric
• Chili powder (optional, for heat)
• Salt
• Fresh cilantro (for garnish)

For the zucchini noodles:

• Zucchini (spiralized)
• Olive oil
• Salt
• Black pepper

Directions

1. Marinate the chicken:
   In a bowl, combine chicken pieces with yogurt, garlic, ginger, lemon juice, garam masala, cumin, paprika, and salt. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).
2. Cook the chicken bites:
   Heat oil or ghee in a large skillet over medium heat. Add chicken pieces in batches and cook until golden and cooked through. Remove from pan and set aside.
3. Make the sauce:
   In the same skillet, melt butter. Add chopped onion and sauté until soft. Stir in garlic and ginger and cook for another minute.
4. Add tomato puree, garam masala, turmeric, chili powder, and salt. Simmer for 8–10 minutes, stirring occasionally.
5. Stir in cream and return chicken to the pan. Simmer for another 5–7 minutes until the sauce thickens slightly and the chicken is coated.
6. Prepare zucchini noodles:
   Heat a drizzle of olive oil in a separate pan over medium heat. Add spiralized zucchini and sauté for 2–3 minutes until just tender. Season with salt and pepper.
7. Serve:
   Plate the zucchini noodles and spoon butter chicken bites over the top. Garnish with fresh cilantro.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 40–60 minutes

Variations

• Vegan Option: Use tofu instead of chicken and coconut cream in place of dairy.
• Spicy Version: Add cayenne or more chili powder for extra heat.
• Rice Alternative: Serve with cauliflower rice or regular basmati rice if not avoiding carbs.
• Creamy Boost: Stir in a spoonful of Greek yogurt for extra tang and richness.
• Nutty Twist: Add a touch of ground cashew or almond paste for a thicker, nuttier sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of cream or water to loosen the sauce if needed.
Zucchini noodles are best eaten fresh but can be stored separately and reheated quickly in a skillet.

FAQs

Can I use store-bought butter chicken sauce?

Yes, but homemade sauce gives you more control over the flavor and ingredients. If using a jarred sauce, still cook the chicken from scratch for the best texture.

What’s the best cut of chicken to use?

Chicken thighs offer more moisture and flavor, but breasts work well too for a leaner option.

Can I skip the marinating step?

Marinating is key for flavor and tenderness. If you’re short on time, even 15–20 minutes makes a difference.

Do zucchini noodles need to be cooked?

They only need a quick sauté to soften slightly. Overcooking can make them watery and mushy.

How do I make zucchini noodles?

Use a spiralizer, julienne peeler, or buy pre-spiralized zucchini from most grocery stores.

Can I use canned tomatoes?

Yes, use tomato puree or crushed tomatoes for a smooth, rich base. Avoid tomato sauce with added sugars or herbs.

Is this recipe gluten-free?

Yes, as long as all ingredients (like yogurt and spices) are gluten-free, this dish naturally fits a gluten-free diet.

Can I freeze butter chicken?

Yes, freeze the chicken and sauce (without the zucchini noodles) for up to 2 months. Thaw overnight and reheat before serving.

What’s a good substitute for cream?

Coconut cream is a great dairy-free option. You can also use full-fat Greek yogurt (add it off the heat to avoid curdling).

Can I use leftover cooked chicken?

Yes, stir cooked chicken into the sauce and simmer until heated through. The flavor won’t be quite as rich, but it’s a great shortcut.

Conclusion

Butter Chicken Bites with Zucchini Noodles offers the rich, comforting flavors of a takeout favorite with a lighter, low-carb twist. It’s easy, satisfying, and bursting with warm spices and creamy texture. Whether you’re looking to cut carbs or just want a fun new way to enjoy butter chicken, this recipe delivers on flavor, simplicity, and comfort.

Butter Chicken Bites with Zucchini Noodles

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Butter Chicken Bites with Zucchini Noodles is a low-carb, Indian-inspired dish featuring tender marinated chicken in a creamy tomato-based sauce served over sautéed zucchini noodles. It’s a healthy, flavorful meal perfect for weeknights or meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40–60 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing
• Cuisine: Indian-Inspired

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 2 tbsp olive oil or ghee (for cooking)
• 2 tbsp butter or ghee
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup tomato puree or crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional)
• Salt to taste
• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro, for garnish

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Instructions

1. In a bowl, mix chicken with yogurt, garlic, ginger, lemon juice, garam masala, cumin, paprika, and salt. Marinate for at least 20 minutes (up to 4 hours).
2. Heat oil or ghee in a skillet over medium heat. Add chicken in batches and cook until golden and cooked through. Set aside.
3. In the same skillet, melt butter. Add chopped onion and cook until soft. Stir in garlic and ginger and cook for 1 more minute.
4. Add tomato puree, garam masala, turmeric, chili powder (if using), and salt. Simmer for 8–10 minutes.
5. Stir in cream and return chicken to pan. Simmer for 5–7 minutes until sauce thickens and chicken is coated.
6. In a separate pan, heat olive oil. Add spiralized zucchini and sauté for 2–3 minutes until just tender. Season with salt and pepper.
7. Serve butter chicken bites over zucchini noodles and garnish with fresh cilantro.

Notes

• Use chicken thighs for more flavor and moisture.
• Zucchini noodles cook quickly—avoid overcooking to prevent sogginess.
• Coconut cream can replace dairy cream for a dairy-free version.
• Make the sauce ahead and store separately from noodles for best texture when reheating.

Nutrition

• Serving Size: 1 portion
• Calories: 380
• Sugar: 6g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 115mg