Lactose-Free Butter Chicken Dumplings

Pockets of heaven! Filled with a rich, creamy lactose-free butter chicken curry!

Recipe by: Nicole Snelling


  • 1 Cup Nolac plain yoghurt
  • 2 chicken fillets, cubed into 1cm pieces
  • 1/2 Cup Tinned tomato puree
  • 1 onion, finely chopped
  • 2 tablespoon oil
  • 2 tablespoon Butter chicken curry paste
  • Handful coriander, to garnish
  • 15-20 Dumpling wrappers
  • Salt and pepper, to taste

How To Make Butter Chicken Dumplings

  1. Add half the onion with the chicken to a medium heated saucepan and cook for 4-6 minutes.
  2. Remove the chicken, season with salt and pepper and set it aside.
  3. To the pot add the remaining onion and sauté for 3-4 minutes before adding the paste and cooking for 1 minute or until fragrant.
  4. Add the Nolac yoghurt and 1/2 cup tomato puree and cook for 15 minutes until thickend.
  5. To prepare the dumplings, place about a tablespoon of the chicken filling in the center of each wrapper and using brush water to help seal the edges.
  6. Fold each dumpling making sure the filling is sealed properly inside each wrapper.
  7. Place the dumpling into an oiled medium heated pan for 2-3 minutes to allow the bottoms to turn a golden colour.
  8. Once golden add a splash of water, close with lid and steam for another 2-3 minutes.
  9. Serve the dumplings in a serving bowl and pour some curry sauce over. Top with chopped coriander and serve.

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