Winter weekends are for indulging in heart-warming comfort food and nothing says comfort food like a butter chicken! But, just because you’re indulging in a hearty dish, doesn’t mean your healthy eating journey has to go out the door. This low-carb butter chicken recipe is heart-healthy and boasts rich, creamy flavours that will have you going back to the serving dish for a second helping. The perfect weeknight or weekend meal that’s filling, and delicious, this recipe for easy-to-make butter chicken is sure to become a go-to for any season.
Indian Butter Chicken
For the Chicken Marinade:
1½ Tbsp Extra Virgin Olive Oil
1 Tsp Garlic Powder/ 1 Tsp Garlic and Ginger Paste
2 Tsp Haram Masala
1 Tsp Ground Cumin
1 Tsp Chilli Powder
1 Tsp Salt
8 Boneless, skinless chicken thighs cut into cubes/chunks
For the sauce:
150g Salted Butter divided
1 Yellow Onion diced
3 Fresh Garlic Cloves minced
1 Tbsp Haram Masala
1 Tbsp Grated Fresh Ginger
1 tsp Chilli Powder
1 Tsp Ground Coriander
½ Tsp Cayenne Pepper (optional)
50g Tomato Paste (one packet)
1½ Cup Coconut Cream well-stirred or blended
Salt and freshly ground black pepper
Chopped cilantro, for garnish
1. Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder, haram masala, cumin, chilli powder, and salt.
2. 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.
3. To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
4. 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.
5. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
6. Transfer the browned chicken to a plate. Add another tablespoon of either ghee or coconut milk to the skillet, and reduce to medium heat.
7. Add the onion, garlic, haram masala, ginger, chilli powder, coriander, and cayenne, and stir to combine.
8. Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
9. Stir in the coconut cream or coconut milk, and return to a simmer. Add the earlier browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to stir the chicken into the sauce.
10. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
11. Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.
- You may use Coconut Oil in place of butter.
- Instead of Coconut Cream, you can use Heavy cream or whipping cream.
- Allow the chicken to marinate for a good 6 hours to get the best flavours out of this recipe.
- Use Ghee or any neutral flavour oil instead of the butter or Ghee. For a healthier option, you may use Nuts About Cooking’s coconut oil.
- Place leftovers in a sealed 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.
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