Healthier Indian Butter Chicken
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 4 servings
  • 1.5 lbs. boneless, skinless chicken thighs
  • 1 cup 0% (nonfat) greek yogurt
  • Juice of 1 lemon
  • 3 Tbsp. cumin, divided
  • 2 Tbsp. garam masala
  • 1.5 Tbsp. turmeric
  • Salt and pepper
  • 3 Tbsp. ghee or butter, separated
  • 1 onion, diced
  • 1 serrano pepper, diced
  • 2 Tbsp. ground ginger
  • 4 cloves garlic, minced
  • 1 tomato, diced
  • 1 cinnamon stick
  • ⅔ cup chicken stock
  • 1 can (14 oz.) coconut milk (full fat)
  • 1 Tbsp. tomato paste
  • 3 Tbsp. minced almonds, (or pure almond butter)
  • Cilantro, for garnish
  • Cauliflower rice, for serving
  • Steamed kale, for serving
  • Naan bread, for serving
  1. Marinate: the chicken, yogurt, lemon juice, 2 Tbsp. cumin, 2 Tbsp. garam masala, 1.5 Tbsp. turmeric, and salt & pepper. Cover and refrigerate for at least an hour, and up to a day.
  2. Melt 2 Tbsp. ghee/butter over medium heat in a large pot that has a lid.
  3. Sauté the diced onion for 5 minutes, sprinkle with salt and pepper, and then add the serrano.
  4. Season with the ground ginger, stir, and let cook another minute or two.
  5. Add the garlic, letting cook for about 30 more seconds, and then add the tomato and cinnamon stick. Reduce the heat to medium-low.
  6. Let cook, stirring occasionally, for about 10 minutes. Add another Tbsp. of ghee/butter about halfway through to keep it from sticking.
  7. Add the chicken and all the marinade to the pot, as well as the chicken stock. Raise the heat, and let the pot come to a boil. Once boiling, lower the heat to low, cover, and let simmer for 30 minutes. Check on it and stir a couple times during the 30 minutes.
  8. Remove the lid once the 30 minutes is over, and stir in the can of coconut milk, 1 Tbsp. of tomato paste, and 3 Tbsp. of almonds/almond butter. Let cook 15 more minutes.
  9. Garnish with fresh cilantro and serve over cauliflower rice!
Recipe by Ally's Cooking at