Easy, Healthy, and Fucking Delicious Butter Chicken Recipe
I designed this recipe to be as easy as possible, adaptable to your personal taste/health preferences, and also included some optional substitutions so you can use what you already have in your kitchen instead of buying everything.
Basically you marinade some chicken for and cook it on a pan. On a separate pan you sauté some onions and garlic. Then you combine the pans and add tomato sauce, spices, & cream. Serve with rice or naan.
(Total prep time: 40 minutes)
Ingredients
Spice Mix
2 tsp garam masala
1 tsp coriander powder
1 tsp paprika
1/2 tsp ground ginger (can use some chopped fresh ginger instead)
1/4 tsp turmeric (not necessary if you don’t have it)
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (less if you don’t like spicy)
You’ll mix all these in a small bowl, use about 1/4 of the mix in the chicken marinade, and dump the rest in the curry.
Chicken Marinade
2 pounds of boneless skinless chicken breast, cut into bite-sized pieces (try using scissors)
1/2 cup Greek yogurt or coconut cream
1 tbsp lemon or lime juice
1 tbsp olive oil or butter
Combine these ingredients in a bowl with 1/4 of the spice mix, set it aside to marinade for a few minutes while you prepare the other ingredients.
Curry
1 diced onion
3-4 cloves chopped garlic (crushed/jarred is fine too)
1 can pureed tomatoes (15-18 oz)
2 tablespoons grassfed organic ghee or butter
3/4 cup heavy cream
Rice
1 cup white basmati rice (prepare using package instructions)
Instructions
Start the rice (boil 1.75 cups water, add 1 cup rice, reduce heat to low & cover, set timer for 18 minutes)
Combine all the spices in a small bowl to make the Spice Mix.
Cut up the chicken into bite-sized pieces using scissors.
Combine all the Chicken Marinade ingredients together and add 1/4 of the Spice Mix.
Heat some olive oil & butter in a pan. Add the chicken and cook for about 5-7 minutes on medium heat, flipping occasionally, until cooked through & brown on both sides
Heat some olive oil & butter in a large/deep pan. Start sautéing the onions on medium/high heat, and add the garlic after a couple of minutes when the onions start to turn clear. Once the onions start to turn brown, combine the chicken with the onion/garlic sauté.
Add all the rest of the spice mix & the tomato puree, heavy cream, and the 2 tbsp of ghee/butter. Simmer on low heat until you’re ready to serve.
Serve the chicken curry with rice, yogurt, and store-bought naan if you have it. I like to buy some frozen saag paneer to serve as a second dish with no extra work :)












