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Easy Butter Chicken

Easy Butter Chicken Recipe - I vividly remember the first time I had butter chicken because it felt like a party in my mouth. This dish is on another level of flavor town! The creamy, spiced tomato sauce is definitely the game changer here. Marinating and searing the chicken adds a lot of flavor. But simmering the chicken in the warm spiced-up tomato sauce completely amps up the irresistible factor of this dish.

Fat: 28.4 g
Carbs: 12.6 g
Net carbs: 10.1 g
Protein: 21.2 g
Fiber: 2.5 g
Easy Butter Chicken Recipe


  • 1 lb (454 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) cubes
  • ¼ cup (60 ml) full-fat Greek yogurt or coconut cream
  • 1 tbsp (6 g) grated ginger
  • 4 cloves garlic, finely minced, divided
  • 2 tsp (3 g) ground turmeric, divided
  • 2 tsp (5 g) ground cumin, divided
  • 1 tsp coriander, divided
  • 3 tsp (7 g) garam masala, divided
  • 1 tsp sea salt, plus more to taste
  • 2 tbsp (30 ml) avocado oil, divided
  • 1 tbsp (14 g) butter
  • 1 onion, finely diced
  • 1 tsp chili powder
  • 1 (14.5-oz [411-g]) can crushed tomatoes
  • ½ cup (120 ml) heavy cream or full-fat coconut milk
  • Fresh parsley, to garnish
  • Cauliflower rice, to serve

How to make Easy Butter Chicken

  1. Add the chicken, yogurt, ginger, half of the garlic, 1 teaspoon of turmeric, 1 teaspoon of cumin, ½ teaspoon of coriander, 2 teaspoons (5 g) of garam masala and 1 teaspoon of salt to a mixing bowl. Toss all the ingredients to combine and let the chicken marinate for 30 minutes.
  2. Heat a large, deep skillet over medium-high heat and add 1 tablespoon (15 ml) of avocado oil. Divide the chicken into two batches and sear the first batch for 3 minutes on both sides. Remove the chicken from the pan and set it aside. Add the other tablespoon (15 ml) of avocado oil to the pan, sear the rest of the chicken and set it aside.
  3. To make the sauce, lower the heat to medium and add the butter to the same pan along with the onion and remaining garlic. Sauté until the onion is tender, about 5 to 7 minutes. Add the remaining turmeric, cumin, coriander and garam masala and the chili powder to the pan and stir.
  4. Add the tomatoes and scrape the brown bits from the bottom of the pan. Stir in the heavy cream and return the chicken to the sauce. Continue to simmer over low heat for 25 to 30 minutes. Remove the chicken from the heat and serve immediately with fresh parsley and cauliflower rice.