This. Butter Chicken Recipe is my current obsession in recovering from the cheese laden heavy holiday party foods. I didn’t develop a taste for East Asian and middle eastern food until I was in my 30’s, and I just can’t get enough. The dense, spicy gravy on this classic dish from India is so lovely, but not overstated. It’s muted perfectly by the healthy fats in the lovely coconut milk based sauce, and you can adjust the spice exactly to your liking.
If you’ve had a bad experience with Indian food, then I encourage you to try this, and apply your nose to the spice blends to find one that suits your fancy. It’s all in the spices. Some blends are just off, and they smell something like a Christmas cookie with body odor. Which is why I avoided Indian food for SO long.
But there are some really lovely, well balanced Garam Masala blends out there that will redeem Indian food for you. Try McCormick’s brand at your local grocery store, or Vedica Organics Garam Masala (Amazon affiliate link) blend if you enjoy a little spice.
This Indian Butter Chicken recipe is also very, VERY easy and fast to throw together. You can make it as a quick stovetop skillet meal, in the crock pot. You can swap out the butter for coconut oil for a dairy free version. You can serve it over brown rice as a Trim Healthy Mama crossover, or serve over cauli rice as a nice S dinner.
Butter Chicken Recipe Printable & Pin
- 2 tablespoons butter
- 1 onion, diced finely
- 4-6 cloves garlic, minced
- 1 thumb fresh ginger, grated
- 1 14 oz. can light coconut milk
- 1 6 oz. can tomato paste
- 2 tablespoons almond or cashew flour, or ¼ teaspoon glucomannan to thicken
- 1 tablespoon garam masala spice blend
- ½ teaspoon paprika (I like smoked paprika)
- 1 teaspoon turmeric
- salt & pepper to taste
- 1 teaspoon to 1 tablespoon cayenne pepper, optional for spice
- 3 pounds boneless, skinless chicken breast or tenderloin, cut into 2 inch chunks
- garnish with fresh green onions, or cilantro
- Heat butter in a large skillet over medium high.
- Add onion when butter is sizzling, and cook 2-3 minutes.
- Add garlic and ginger, and stir, cooking until fragrant.
- Add coconut milk, tomato paste, thickener of choice, and spices, stirring until thickened and hot.
- If you're going to use the slow cooker, add sauce, and stir in sliced chicken. Cook on low heat for 5 hours.
- Or you can finish in the skillet, stirring in chicken chunks, and simmering until they're cooked through, about 15 minutes.
- Taste and adjust seasonings.
- Serve over cauli rice for a low carb dish, garnishing with green onion or cilantro. Enjoy!
Trim Healthy Mama tips: I make brown rice for my kids to make this a crossover meal. If you want to keep this in S territory, then serve over cauli rice.