Easy Butter Chicken

By Rena |

Easy to make Indian Butter Chicken recipe that’s so creamy and full of flavor. A low carb chicken recipe with authentic rich flavors that will have you going for seconds. The perfect weeknight recipe that’s comforting, filling, and delicious all year round.

easy Indian butter chicken recipe

Low Carb chicken recipe

Restaurant-style butter chicken recipe made in the comfort of your home with the same great taste. Chicken marinated in Indian Inspired spices to create juicy and tender chicken chunks, simmered in a rich and creamy sauce. The most authentic and delicious Indian butter chicken recipe you will ever have. Serve over some basmati rice, quinoa, or brown rice, and a side of Naan for dipping. This healthy butter chicken recipe is dairy-free and also keto-friendly for those looking for a low carb creamy buttery chicken meal.

healthy indian butter chicken recipe

How to make butter chicken

  • Marinade the chicken: Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, garam masala, cumin, chili powder, and salt. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
  • Cook the chicken:  Heat 2 tablespoons of ghee or clarified butter in a large skillet over
    medium-high heat. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides. Cook the chicken in batches, if necessary, and
    don’t worry about cooking it all the way through at this stage. Transfer the browned chicken to a plate.
  • To make the sauce: Add another tablespoon of ghee to the skillet, and reduce to medium heat. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine. Cook
    the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. Stir in the coconut cream, and return to a simmer.
  • Add in the chicken to sauce: Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
  • Garnish and serve: Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

healthy and low carb butter chicken recipe

indian butter chicken

Tips and substitutes

  • Allow the chicken to marinate for a good 6 hours to get the best flavors out of this recipe.
  • Use Ghee or any neutral flavor oil instead of the butter or Ghee. For a healthier option, you may use coconut oil.
  • Cream: We used coconut cream for a healthier dairy-free option. Feel free to use heavy cream or whipping cream.
  • For a lighter version, you may use low-fat cream and milk. But it won’t be as creamy and thick. You may thicken the sauce with a bit of flour.

homemade butter chicken recipe

Frequently asked questions

Is butter chicken keto

Butter chicken is high in fat and protein and thus a keto-friendly recipe. It is low in carbs and ideal for those who are on the keto diet. You may have to skip on the side of rice and Naan.

What to serve with butter chicken

Butter chicken is great with a side of basmati rice and fresh Naan or you can try this Scallion Pancake recipe. You may also serve with brown rice or quinoa. Try some flatbread for dipping or some papadums.

What to do with leftover chicken

It is best to store your leftover chicken in the fridge or freezer. Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

best butter chicken recipe

We loved this easy butter chicken recipe and hope you love it too. If you make it, please leave us some feedback in the comment section below. Also, don’t forget to share it with friends and family on social media. Tag us if you take any pics so we can reshare your remakes.

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best indian butter chicken recipe

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indian butter chicken

Easy Butter Chicken Recipe

Chunks of tender chicken cooked in a Rich and Creamy buttery Indian sauce.
3.62 from 39 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 386kcal
Author: Rena

Ingredients

For the Chicken Marinade

  • Tbsp Extra Virgin Olive Oil
  • 1 Tsp Garlic Powder
  • 2 Tsp Garam Masala
  • 1 Tsp Ground Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Kosher Salt
  • 2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks

For the sauce:

  • 3 Tbsp Clarified Butter divided
  • 1 Yellow Onion diced
  • 3 Garlic Cloves minced
  • 1 Tbsp Garam Masala
  • 1 Tbsp Grated Fresh Ginger
  • 1 tsp Chili Powder
  • 1 Tsp Ground Coriander
  • ½ Tsp Cayenne Pepper
  • 14 oz Tomato Sauce one can
  • Cup Coconut Cream well stirred or blended
  • Kosher salt and freshly ground black pepper
  • Chopped cilantro, for garnish

Instructions

  • Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
  • Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
  • To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
  • Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
  • Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
  • Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
  • Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
  • Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
  • Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
  • Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
  • Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

Video

Notes

Substitutes: 
  • You may use Coconut Oil in place of butter
  • Instead of Coconut Cream, you can use Heavy cream or whipping cream
  • Use ginger powder if you don't have fresh ginger
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 386kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 666mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg
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easy and healthy butter chicken recipe

butter chicken sauce with coconut cream

Reader Interactions

Comments

  1. Abbey Morrison says

    5 stars
    Very flavorful and authentic. Will definitely make this again. Served with rice & naan for dipping. The chicken was Very tender! A Win!!

  2. DAVE says

    5 stars
    The wife and I love Indian food and we’ve been looking for a good low carb version of Butter Chicken. Stumbled on this recipe and have made it a few times and and we just love it. I usually substitute butter and heavy cream for the ghee/clarified butter and coconut cream, and i search for the lowest sugar tomato sauce I can find (Red Gold Tomato sauce is the best I’ve found) and it’s amazing. We toast up a few low carb tortillas as substitute Naan and it does the trick. Thanks for posting!

  3. Jessica Tay says

    This was amazing. mouth watering taste that keeps you going back for more! I ran out of coconut cream and subbed coconut milk. It was still delicious but I can not wait to try it will the cream. I used half spice recommended, my partner gets heartburn easily so I try to avoid. Will be making this again. I paired with Banza chickpea Rice and tasted like real rice. I forgot broccoli but will plan on pairing with next time:) thank you!

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