Butter Chicken – An Indian Favorite

Indian cuisine is not one that I experiment with much because I live with someone who prefers to stick to food he is familiar with. I can’t say that we have ever eaten at an Indian restaurant, but I love new flavors so I decided to try a very popular dish called butter chicken. Many people, like us, have tasted butter chicken for their first experience into Indian food.

I took the basics from several recipes to create my own that would be simple to prepare and not as exotic as many other recipes in terms of spice blends because I knew that my hubby would not love curry and cinnamon amongst other spices that some people put in butter chicken.

The origins of butter chicken seem to date back to the 1920’s in Pakistan but it didn’t catch on until the 1950s by the chefs at Moti Mahal, a famous restaurant in Delhi, India. The story goes that the chefs accidentally mixed leftover tandoori chicken with butter, cream, tomatoes, and spices, creating a smooth and flavorful sauce. The result was a dish that became incredibly popular for its indulgent, comforting flavor.

Today, butter chicken is one of the most beloved Indian dishes worldwide. You can find it on the menu of almost every Indian restaurant normally served with rice and/or Naan bread.

My adaptation keeps within the dietary guidelines we follow consisting of low- carb meals with no seed oils. Normally, I serve this dish with some variation of roasted veggies and a slice of buttered and toasted “Viral Cottage Cheese” bread although it is tasty and hearty enough to eat alone. I hope you give butter chicken a try!

Low-Carb Butter Chicken (Mild Version)

This version of butter chicken is rich and creamy, with gentle, warming spices rather than anything too bold or hot. You can always adjust the level of seasoning based on your taste, especially if you prefer things even more subtle!

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Servings 24

Ingredients

  

• 2 lbs boneless skinless chicken breasts or thighs if you prefer
• 4 tbsp unsalted butter
• 1 tbsp avocado oil
• 1/2 medium onion finely chopped
• 3 cloves garlic minced
• 1- inch piece of ginger grated *You can substitute 1/2 tsp ginger
• 1 can 14 oz crushed tomatoes (look for no added sugar) or 1 1/2 tbsp tomato paste
• 3/4 cup heavy cream or coconut cream if dairy-free
• 1/2 cup full-fat Greek yogurt optional, for extra creaminess
• 1 tsp ground turmeric
• 1/2 tsp chili powder
• 1/2 tsp ground paprika for mild flavor, not hot
• Salt to taste
• Black pepper to taste
• Fresh cilantro for garnish (optional)
• For Chicken Marinade:
• 1 cup plain full-fat yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp ground turmeric
• Salt and pepper to taste

Instructions

 

• Marinate the Chicken:
• In a bowl, mix the yogurt, lemon juice, garlic powder, turmeric, salt, and pepper.
• Cut the chicken breasts or thighs into bite-sized pieces and coat them with the marinade.
• Cover and refrigerate for at least 30 minutes (you can marinate it longer if you like, up to overnight).
• Cook the Chicken:
• Heat 1 tbsp of avocado oil in a large skillet over medium-high heat.
• Add the marinated chicken and cook until browned on all sides (about 5-7 minutes). The chicken doesn’t need to be fully cooked through since it will finish cooking in the sauce. Remove and set aside.
• Make the Butter Sauce:
• In the same skillet, melt the butter over medium heat.
• Add the chopped onion and sauté for about 3-4 minutes, until softened and lightly golden.
• Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
• Add the Spices:
• Add the turmeric, paprika, chili powder to the skillet. Stir everything together and cook for 1 minute, letting the spices bloom in the butter.
• Add Tomatoes & Cream:
• Pour in the crushed tomatoes and stir well to combine. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
• Lower the heat to medium-low, then stir in the heavy cream (or coconut cream) and Greek yogurt (if using). This will make the sauce nice and creamy. Let it simmer for another 5 minutes, until everything is combined and heated through.
• Finish the Dish:
• Return the cooked chicken to the skillet, including any juices that may have accumulated. Stir the chicken into the sauce and let everything simmer for 5-10 minutes until the chicken is fully cooked and tender.
• Taste and adjust seasoning with salt and pepper as needed.
• Serve:
• Serve your butter chicken over cauliflower rice, zucchini noodles, or a low-carb side of your choice.
• Garnish with fresh cilantro if you like.

Notes

You can store the butter chicken in a sealed container for up to 10 days in the refrigerator. Use chicken thighs instead of breast for a higher, richer content. I usually serve this dish with roasted veggies and/or riced cauliflower. It would be wonderful with Naan bread and rice but we avoid carbs so I don’t.