Healthy Butter Chicken Recipe

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This Healthy Butter Chicken recipe features tender chicken chunks in a sweet and savory spiced sauce. Combined in a single skillet, it’s ready in about 30 minutes and even tastier than takeout! 

Chicken butter in a skillet with a tomato curry sauce.

Better Than Takeout Butter Chicken Curry

Butter chicken thighs are one of my favorite takeout orders. If they’re on a menu, chances are I’m ordering them! 

However, traditional recipes are full of butter, sugar, and heavy cream, meaning they aren’t exactly the healthiest option. However, rather than give up my favorite comfort food, I created my own lightened-up version of chicken butter curry instead. 

I swap out the heavy cream with creamy coconut milk. Then, I use a dash of cinnamon instead of sugar to sweeten the sauce. I find it adds the perfect amount of sweet flavor! Everything combines in minutes and is great to prep ahead. 

Serve your butter chicken over white rice with a sprinkle of cilantro, and you’d never guess it’s not from a local restaurant! 

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Butter Chicken Curry Recipe Ingredients

Butter chicken ingredients on a baking pan with labels.

For the chicken

  • Chicken - I prefer to use chicken thighs for this recipe as they’re juicier and have more flavor. However, chicken breasts will also work. 
  • Greek yogurt - This forms the base of the marinade, adding a tangy flavor and helping to tenderize the protein.  
  • Aromatics - Garlic cloves and fresh ginger create a pungent, savory flavor base with a hint of tang. Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor. 
  • Seasonings - Garam masala, cumin, turmeric, cayenne pepper, salt, and pepper create a savory taste with lots of depth and a hint of heat. 
  • Olive oil - This is my preferred oil. The smoke point is high enough to get a nice golden brown crisp exterior on the chicken. You can also use avocado oil or coconut oil.

For the butter sauce

  • Excess marinade - Using excess marinade helps to speed things up! Cinnamon, garam masala, and cayenne pepper enhance the sweet and savory flavor of the sauce, tying it in with the taste of the chicken. 
  • Tomato puree - This is different from tomato sauce or tomato paste. Tomato puree comes in cans at the grocery store. It’s a thick liquid made by cooking and straining tomatoes. 
  • Coconut milk - Use full-fat canned coconut milk to add a slightly sweet flavor and create a creamy consistency. Liquid coconut milk from the dairy section won’t work! 
Overhead view of butter chicken in a skillet.

How to Make Healthy Butter Chicken

This is an overview with step-by-step photos. Full ingredients & instructions for this chicken butter curry recipe are in the recipe card below.

Step 1: Prepare the chicken. Cut the chicken thighs into bite-sized pieces, and set them aside. 

Step 2: Marinate the chicken. Combine the butter sauce ingredients in a bowl. Add the chicken pieces, and toss to combine and coat. 

Set aside for at least 15 minutes. Or, cover the bowl, and marinate the chicken in the fridge. 

Butter chicken yogurt marinade in a bowl.
Chicken coated in garam masala yogurt marinade in a large bowl.

Step 3: Cook the chicken. Heat olive oil in a skillet over medium heat. Then, add the chicken pieces, leaving the excess marinade in the bowl. 

Cook until the chicken is white on all sides, working in batches as needed. Transfer it to a plate, and set it aside. 

Cooked chicken thighs with garam masala marinade.

Step 4: Deglaze the pan. Add the excess marinade to the skillet along with water. Use a spatula to scrape the brown bits from the bottom of the pan. 

Step 5: Saute. Add the diced onion to the skillet and cook until soft before adding the garlic.

Step 6: Simmer the ingredients. Pour in the tomato puree and coconut milk, and gently stir to combine. Allow the mixture to simmer. 

Then, add the chicken back to the pan, and toss to coat. Simmer until the sauce thickens and the chicken cooks through. 

Curry sauce simmering in a large skillet.
Chicken cooking in a tomato curry sauce.

Storing Butter Chicken Curry

Store leftover butter chicken thighs in an airtight container in the fridge for up to 3-4 days. Or, freeze this healthy butter chicken recipe for up to 3 months. 

To reheat, thaw leftovers in the fridge overnight. Then, warm them in the microwave or in a skillet over medium heat. 

Note that butter chicken can only be reheated once. So, be careful to only warm the serving size you need! 

Butter chicken in a skillet with cilantro on top.

Serving Butter Chicken With Coconut Milk

I like to serve my chicken butter curry over Basmati rice and topped with cilantro. It’s also great with naan bread on the side! 

Frequently Asked Questions 

What is butter chicken sauce made of?

There are many versions of butter chicken sauce. However, most traditional recipes contain tomato puree, heavy cream, warm spices, and sugar. 

How is butter chicken different from curry? 

Butter chicken is typically creamier and sweeter than chicken curry. It also includes slightly different spices. 

Is tikka masala the same as butter chicken? 

No, butter chicken is known for being creamy and slightly sweet. However, chicken tikka masala is tangy and spicy in flavor. It also has a chunkier texture. 

For more delicious chicken recipes, check out my:


PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


Recipe

Chicken butter in a skillet with a tomato curry sauce.

Butter Chicken Curry Recipe

Skip the takeout, and make this healthy butter chicken recipe with simple ingredients in a single skillet in just over 30 minutes!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 541kcal

Equipment

Ingredients
 
 

For the chicken

  • 2 lbs chicken thigh - cut into small bite-sized pieces (about 1 inch cubes)
  • ½ cup greek yogurt
  • 4 cloves garlic - minced
  • 1 tablespoon ginger - freshly grated
  • 3 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper - adjust for preference
  • ¼ teaspoon sea salt
  • teaspoon black pepper
  • ½ lemon - juiced
  • 2 tablespoon olive oil

For the sauce

  • 1 white onion - small, diced
  • ¼ cup water
  • excess marinade from the chicken
  • 14 oz can tomato puree
  • 1 cup coconut milk - full fat

To assemble

  • Rice
  • Cilantro - finely chopped

Instructions

  • If you haven’t already, cut the chicks thigh into small bite- sized pieces; set aside.
    2 lbs chicken thigh
  • In a mixing bowl, add the greek yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, sea salt, pepper, and lemon juice. Mix well to combine. Add the chicken cubes and toss well with the marinade until well coated. Set aside for at least 15 minutes. If you need to marinate for longer, wrap the bowl in plastic wrap and refrigerate.
    ½ cup greek yogurt, 4 cloves garlic, 1 tablespoon ginger, 3 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, ½ teaspoon cayenne pepper, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ½ lemon
  • Heat a skillet over medium heat with olive oil. Add the chicken to the pan, leave the excess marinade in the bowl. Cook the chicken in batches until white on all sides (about 2 minutes per side). Transfer to a plate and set aside.
    2 tablespoon olive oil
  • Add the water to deglaze the pan. Use a spatula to scrape down the bits and pieces from the bottom of the pan.
    ¼ cup water
  • Add the diced onions to the skillet and cook until soft.
    1 white onion
  • Add the excess marinade from the chicken bowl to the pan (you should have about 2 Tbsp) and mix into the onions.
    excess marinade from the chicken
  • Pour in the tomato puree and coconut milk and gently stir to combine. Allow the mixture to simmer and then add the chicken back to the pan. Gently toss the chicken with the sauce and allow the mixture to simmer for another 10 minutes until the sauce is thick and chicken is cooked through.
    14 oz can tomato puree, 1 cup coconut milk
  • Serve the chicken over rice with a scoop of extra sauce over top. Garnish with finely chopped cilantro and enjoy!
    Cilantro, Rice

Notes

Storage : Store leftover butter chicken in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Reheat leftovers in the microwave or a skillet over medium heat. 

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 10g | Protein: 28g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 288mg | Potassium: 734mg | Fiber: 2g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 4mg
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