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Deliciously looking butter chicken in a white flat Dutch aoven served with cherry tomatoes and fresh coriander leaves

Healthy Butter Chicken


  • Author: Elena Elliott
  • Total Time: 40
  • Yield: 4 1x
  • Diet: Gluten Free

Description

This butter chicken is better than any takeaway you have ever had!! It is not too sweet, not too spicy and not too heavy. It is silky and creamy and tastes just right! A really good family dinner. Gluten-free of course!


Ingredients

Scale

Butter Chicken Marinade:

6 chicken thighs, skin removed, cut into bite-sized chunks

1 cup of organic Greek yoghurt

1 tbsp garam masala

4 garlic cloves, crushed

2 cm fresh ginger root, grated or finely chopped

Butter Chicken Sauce:

50g butter, I always use organic 

4 garlic cloves, crushed

2 cm ginger root, grated

1 tbsp of organic raw sugar

140 g tomato paste

1 cup of coconut milk, I used Australia’s Own organic unsweetened coconut milk

23 tbsp of Greek yoghurt or fresh cream

810 cherry tomatoes, quartered

Some more cherry tomatoes, yoghurt and coriander to garnish.


Instructions

  • To prepare the marinade, simply mix yoghurt, garam masala, crushed garlic and grated/chopped ginger in a big bowl. Add chicken chunks and mix to coat the chicken. Refrigerate overnight or at least for 3 hours.
  • ginger, garlic, and spices for the butter chicken marinade presented on a wooden chopping board

 

 

 

 

  • To make the sauce, heat the butter in the large heavy-bottom saucepan or large frying pan over medium heat. Add garlic and ginger and fry gently until fragrant and butter has a golden colour. Make sure not to burn your butter.
  • melted butter cooking in a black frying pan

 

 

 

 

  • Add sugar and tomato paste and cook for a couple of minutes so that the tomato paste loses its bitterness.
  • Add coconut milk and bring it gently to a simmer.
  • Add fresh cream/youghurt and bring to a simmer again. Let simmer on a VERY low heat while you are frying the chicken.
  • butter chicken tomato sauce in a black frying pan

 

 

 

 

  • Heat some olive oil in a frying pan. Add marinated chicken to the frying pan. Do not put all the excessive marinade into the pan. (A little bit is fine.)
  • Fry the chicken on medium heat for a couple of minutes, until the chicken is golden. 
  • Take the chicken out and let any excess oil drip off.
  • butter chicken marinated raw chicken cooking on scanpan griddle

 

 

 

 

  • Add cherry tomatoes and chicken to the sauce and cook on very low heat for 10-15 minutes. Watch out that the sauce doesn’t boil and doesn’t get too thick. Add 1-2 tablespoons of coconut milk if the sauce does get too thick.

 

 

 

 

  • Serve with basmati rice, papadams, youghurt and fresh coriander leaves. Enjoy!!

Notes

  • If you have time you can BBQ the chicken or use the Scanpan griddle
  • If you are looking for organic dairy products, Aldi has a great range. I always get butter, yoghurt, and milk from my local Aldi store.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Keywords: healthy butter chicken recipe, healthy family dinner, chicken dinner