This Healthy Butter Chicken recipe is super easy to make and seriously tasty. Marinate the night before and have dinner on the table in less than 30 minutes! Marinating the chicken in a spiced yoghurt keeps it incredibly tender and loaded with flavour.
HEALTHY BUTTER CHICKEN
This turned out to be a really quick dinner, (as long as you cut up and marinate the chicken the night before) and the ingredients list was pretty much already in my fridge and pantry. Although I did forget to buy cream so used coconut cream instead and it worked out perfectly. Butter chicken is a great starting point for getting kids into curries, my kids have a really low spice palette as I tend to keep their dinners really simple in flavours, but as they are getting older I want to move away from such kid based meals. Georgia complained this was too spicy, but then I gave her a bowl of Greek yoghurt to dip the chicken in, she was fine, and even said she loved it!
LUNCHBOX LEFTOVERS
Check out my Leftover Butter Chicken Quesadillas post, using this Healthy Butter Chicken or below you will find some of my other favourite easy dinner recipes:
- ASIAN STYLE STICKY LAMB
- SAN CHOY BAU (LETTUCE WRAPS)
- YELLOW CHICKEN CURRY WITH POTATOES + MANGO CHUTNEY
INGREDIENTS
- CHICKEN BREAST – I find chicken breast works best in this recipe. Try to get free range but if you can’t any chick breast is fine.
- YOGHURT – plain Greek style yoghurt is used to thicken the sauce.
- LEMON JUICE – adds brightness to balance the flavours.
- GINGER – try to use fresh ginger as it has a stronger flavour.
- GARLIC – fresh garlic is best to use if possible, but if not then garlic powder or minced garlic in a jar will be fine.
- GARAM MASALA – brings this well-balanced mildly spiced sauce to life.
- TURMERIC – for flavour.
- PAPRIKA – I used natural paprika for a more mild natural taste.
- CUMIN – adds a delicious depth of flavour.
- CAYENNE PEPPER – you can leave this out if you think it will be too spicy for your kids. I only use 1/2 teaspoon so you could try even less than this if needed.
- CREAM – pouring cream is what is generally used in butter chicken but I used coconut cream and it worked out perfectly.
- PASSATA – adds richness and colour to the butter chicken.
- SUGAR – adds a hint of sweetness to balance the meal.
- GHEE – as an alternative you can use butter or coconut oil.
FREQUENTLY ASKED QUESTIONS FOR HEALTHY BUTTER CHICKEN
What should butter chicken be served with?
Butter chicken is usually served with plain rice and or naan bread. However, I like to serve mine with my homemade yoghurt flatbread, you can find my recipe here, or if you want to get creative you can serve your butter chicken with some papadums, mango chutney, riata, turmeric rice, quinoa or aloo gobi.
Can I make butter chicken in the slow cooker?
You sure can! In fact, cooking it in the slow cooker helps the flavours of the spices penetrate the chicken even more. Also this is a great idea for busy families as you don’t need to stand over the stove.
Can I use coconut cream instead of dairy cream?
Yes! in fact I did this in this recipe as I didn’t have dairy cream in the fridge. It tastes delicious!
Can I marinate the chicken overnight?
I recommend this! Helps to save time when cooking/preparing the next day and allows the chicken to soak up as much marinade as possible before cooking.
Can I freeze this dish?
Butter chicken freezes well. Store in an airtight container and freeze for up to two months. Thaw in the fridge overnight before reheating.
HOW TO MAKE HEALTHY BUTTER CHICKEN
STEP ONE
In a large glass bowl or dish, combine all the marinade ingredients and toss through the chicken to coat. Cover and refrigerate overnight or at least 3 hours.
STEP TWO
In a large fry pan, heat the ghee over high heat and cook the chicken in batches. Leave the marinade on the chicken as it’s cooking, this will add to the sauce later. Cook each batch of chicken for about 3 minutes until white all over.
STEP THREE
Add the cream, tomato passata, sugar, salt and return all the chicken, along with any leftover marinade from bowl. Turn down to low and simmer for 20 minutes, stirring occasionally.
STEP FOUR
Serve over rice, garnished with coriander and Easy Yoghurt Flatbread to soak up all the sauce!
HEALTHY BUTTER CHICKEN
- Yield: 4-6 1x
Ingredients
MARINADE
- 1kg chicken breast, cut into cubes
- 1/2 cup yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger, finely diced
- 2 cloves garlic, finely diced
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
CURRY
- 2 tablespoons / 30g ghee or butter or coconut oil
- 400ml pouring cream or coconut cream
- 400ml tomato passata
- 1 tablespoon sugar
- 1 teaspoon salt
TO SERVE
- Brown Basmati rice
- fresh coriander
- yoghurt flatbread
Instructions
In a large glass bowl or dish, combine all the marinade ingredients and toss through the chicken to coat. Cover and refrigerate overnight or at least 3 hours.
In a large fry pan, heat the ghee over high heat and cook the chicken in batches. Leave the marinade on the chicken as it’s cooking, this will add to the sauce later. Cook each batch of chicken for about 3 minutes until white all over.
Add the cream, tomato passata, sugar, salt and return all the chicken, along with any leftover marinade from bowl. Turn down to low and simmer for 20 minutes, stirring occasionally.
Serve over rice, garnished with coriander and Easy Yoghurt Flatbread to soak up all the sauce!
Notes
Try this with my super Easy Yoghurt Flatbread, perfect for soaking up the sauce and using up the yoghurt leftover from making the marinade.
SHARING IS CARING
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