Butter Chicken – Creamy, Aromatic & Weeknight‑Friendly

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:

• 2 garlic cloves, crushed (3g)

• 2 tsp grated ginger (10g)

• 2 tsp ground cumin (2g)

• 2 tsp ground coriander (5g)

• 1 tsp garam masala (2.3g)

• ¼ tsp chilli powder (0.67g)

• 1kg chicken breast, cut into 1cm strips

• 1½ tbsp extra virgin olive oil (18.9ml)

• 1 brown onion, chopped (150g)

• 200g red capsicum, chopped

• 600g tomato passata

• 125ml vegetable stock

• 180ml coconut cream

• 120g plain Greek or natural yogurt

Method:

1. 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.

2. 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.

3. Add chicken mixture and cook for 8 minutes until chicken changes colour.

4. Stir in passata and stock, bring to the boil, then reduce to a simmer for 30 minutes until slightly thickened.

5. 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