This Butter Chicken is a healthier spin on the takeaway favourite, made with lean chicken breast, coconut cream, and aromatic spices. It’s rich in flavour but lighter on the stomach, making it perfect for a wholesome weeknight dinner that still feels indulgent.
Serves Four
Ingredients:
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2 garlic cloves, crushed (3g)
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2 tsp grated ginger (10g)
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2 tsp ground cumin (2g)
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2 tsp ground coriander (5g)
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1 tsp garam masala (2.3g)
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¼ tsp chilli powder (0.67g)
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1kg chicken breast, cut into 1cm strips
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1½ tbsp extra virgin olive oil (18.9ml)
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1 brown onion, chopped (150g)
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200g red capsicum, chopped
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600g tomato passata
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125ml vegetable stock
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180ml coconut cream
- 120g plain Greek or natural yogurt
Method:
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In a bowl, combine garlic, ginger, spices, and yoghurt to form a chunky paste. Add chicken, stir well, and marinate for at least 6 hours or overnight.
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Heat oil in a deep non‑stick frying pan over medium heat. Cook onion for 5 minutes until soft, then add capsicum and cook for 2 minutes.
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Add chicken mixture and cook for 8 minutes until chicken changes colour.
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Stir in passata and stock, bring to the boil, then reduce to a simmer for 30 minutes until slightly thickened.
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Add coconut cream and cook for 5 minutes until warmed through. Garnish with fresh coriander.
Bod Tip: For a complete meal, serve with steamed greens and a side of fluffy basmati or cauliflower rice.
This one is a family‑favourite in my house. If you make it, tag me so I can see your twist on it.
Sophie x