• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Low Carb Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • About
    • About
    • FAQ
    • Contact

Butter Chicken

Updated Jan 21, 2021Published Feb 1, 2018 By Julia 22 CommentsThis post may contain affiliate links.

Summary:
This is a one-pot dinner recipe for Indian butter chicken, with tender bites of chicken breast browned and simmered in a rich and creamy tomato-based sauce. Onions add sweetness, and butter is stirred in at the end for extra richness. Cilantro and ground coriander add a subtle earthy flavor.
overhead view of butter chicken

Butter Chicken

4.9 from 7 votes
PRINT PIN
Prep: 25 mins
Cook: 40 mins
Yield: 4 servings
Calories: 560
Net Carbs: 8.5g

INGREDIENTS

Browning Chicken:

  • 1.5 pounds boneless skinless chicken breasts (Note 1)
  • 1/2 cup plain greek yogurt (Note 2)
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper

Spices:

  • 1 tablespoon garam masala (Note 3)
  • 1 teaspoon ground coriander seed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon ground cayenne (Note 4)

Everything Else:

  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 15-ounce can tomato sauce (Note 5)
  • 1 cup heavy whipping cream (Note 6)
  • 4 tablespoons salted butter, cut into 4 pieces
  • 3 tablespoons chopped fresh cilantro

INSTRUCTIONS

  • Prepare Chicken: Pat chicken dry with paper towels and trim off excess fat, if any. Cut into 1-inch chunks. Stir together yogurt, salt, and pepper in large bowl until well-mixed. Add chicken chunks and stir until well-coated with yogurt.
  • Sear Chicken: Heat large nonstick pan (Note 7) over high heat until very hot. Add half of yogurt-covered chicken chunks to pan and spread out. Cook until golden brown and a bit charred, a few minutes, while stirring and flipping chicken to sear all sides. As they finish searing, transfer to large plate. Repeat with remaining chicken.
  • Sauté Onions: Reduce to medium heat. Add 2 tablespoons butter to now-empty pan, spreading around until melted. Add chopped onions and cook for about 5 minutes to soften, stirring frequently and loosening any browned bits stuck to bottom of pan. Add minced garlic and all spices, stirring for a minute until aromatic.
  • Simmer Sauce: Add tomato sauce and heavy cream, stirring for a minute until mixed. Add seared chicken chunks (without drippings) to pan and submerge in sauce; no need to stir. Bring sauce to simmer. Simmer for 20 minutes, stirring occasionally and decreasing heat as needed to maintain light simmer. Chicken should be cooked through and sauce should be slightly thickened and orange.
  • Finish & Serve: Add 2 tablespoons chopped cilantro and 2 tablespoons butter to sauce, stirring until melted. Turn off heat. Serve into bowls (Note 8), and garnish with 1 tablespoon cilantro.

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 560 (56% from fat)  
Total Fat 35g 54%
   Saturated Fat 21g 107%
Cholesterol 199mg 66%
Sodium 530mg 22%
Net Carb 8.5g  
Total Carb 11.5g 4%
   Dietary Fiber 3g 12%
   Sugars 6.5g  
Protein 44g  
Vitamin A 38% · Vitamin C 9% · Calcium 11% · Iron 12%

PHOTOS

overhead view of butter chicken
cooking butter chicken in pan
stirring chicken with orange sauce
butter chicken served in white bowl

NOTES & TIPS

(1) Chicken. I use fresh chicken; if yours is frozen, defrost in the refrigerator until thawed before using in this recipe. I use chicken breasts and they come out tender and moist, and don’t get tough. I haven’t tested with other cuts, but chicken thighs should also work well.
(2) Greek Yogurt. About 4 ounces weight. Greek yogurt is used because of its thick consistency; don’t use American yogurts, which would result in a watery marinade. Select one with at least 2% fat, plain flavor, and unsweetened. I use the Fage brand. This can’t be substituted with sour cream.
(3) Garam Masala. This is one of those spices that can’t be easily substituted because it gives a characteristic taste to Indian dishes like chicken tikka masala and butter chicken. It’s a blend of ground Indian spices including pepper, cloves, cinnamon, nutmeg, cardamom, and cumin. You can easily buy garam masala online, or find it at many U.S. supermarkets.
(4) Cayenne. 1/8 teaspoon for mild spiciness, 1/4 teaspoon for medium spiciness. Adjust as needed to match your preferences.
(5) Tomato Sauce. I use canned tomato sauce that is unsalted and plain (no added herbs). Tomato sauce is the same as tomato puree. Don’t substitute with other tomato products like diced tomatoes, crushed tomatoes, tomato paste, or pasta sauce.
(6) Heavy Whipping Cream. I haven’t used anything other than dairy-based cream, but readers have told me that they have successfully substituted some or all of the cream with half and half or coconut milk. I think the taste of coconut milk would go wonderfully with the flavors in this dish, especially if you use full-fat coconut milk. For a thicker, luxurious sauce, a better substitution might be coconut cream.
(7) Large Pan. I use a 10-inch wide and 3-inch tall nonstick pan. No oil needed.
(8) Serving. Like many Indian dishes, butter chicken is often served with basmati rice and naan. You can replace them with lower carb options like fried cauliflower rice and low carb tortillas. Bags of pre-riced cauliflower can be found in the produce section of many U.S. grocery stores, or you can buy florets and use a food processor to grate them into rice-sized pieces. Low carb tortillas are also available in many U.S. supermarkets — look for wraps by brands including Mission, La Banderita, and Kroger.
(9) Butter Chicken vs. Chicken Tikka Masala. Butter chicken is similar to chicken tikka masala, and some restaurants use those terms interchangeably. Also known as murgh makhani, butter chicken originated in India whereas chicken tikka masala is more of a British invention. Both recipes use garam masala, but butter chicken tends to be milder. I recommend butter chicken for those who prefer a less spiced, more buttery and subtle curry, and chicken tikka masala for those who prefer boldly flavored sauces. I’ve cooked the latter a number of different ways, with recipes for stovetop, pressure cooker, and slow cooker.

Like this recipe? Sign up for more:

Thank you!

You have successfully joined our subscriber list.

More Asian Takeout

close up view of asian lettuce wrap

Asian Lettuce Wraps

overhead view of chicken satay skewers on white plate

Chicken Satay With Peanut Sauce

cooking tofu stir fry on black skillet

Tofu Stir Fry

pouring peanut sauce over thai salad

Thai Chicken Salad

Filed Under: Asian Takeout, Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: cayenne, chicken breasts, cilantro, coriander, cumin, featured, garam masala, garlic, ginger, gluten free, heavy cream, more10ingredients, more60min, onion, stovetop, tomato sauce, yogurt

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Instant Pot Creamy Chicken With Sun-Dried Tomatoes
Next Post: Instant Pot Beef And Broccoli »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
Amanda K Neal

This is a family favorite in our home. Our children are used to spicy foods. When we make this we have to make a recipe and a half to feed the four of us and have left overs for my husband’s lunch the next day. It is flavorful, rich and a great meal after a cold day of working outside. ❤

Vote Up1Vote Down  Reply
1 year ago
Fabian

Hi, I’m from Australia so a little confused when you say “tomato sauce” for us that’s your version of ketchup.
Are you referring to a “tomato paste” style sauce?
Look forward to making this 😊

Vote Up1Vote Down  Reply
1 year ago
Julia

Hi Fabian! When I say “tomato sauce” I am talking about tomato puree that comes in canned form. If you took tomatoes and blended them until smooth, you would get tomato puree. It is not tomato paste, which is much more concentrated. Hope that clears things up!

Vote Up2Vote Down  Reply
1 year ago
Jake

Wow. Not lying when I say this is one of the most delicious things I’ve ever had.

Vote Up1Vote Down  Reply
1 year ago
Kassandra

Just made the other day and my husband is already asking me to make it again. It is going to be a regular in my “favourite recipe” folder.

Vote Up1Vote Down  Reply
1 year ago
Valerie Di Paolo

I’ve made this recipes many times, I love it but mine never turns that deep orange color, what am I doing wrong? Thanks!

Vote Up0Vote Down  Reply
10 days ago
Julia

The color is most affected by the spices, heavy whipping cream, and tomato sauce. For example, different brands of garam masala may differ in color. Make sure you’re using exactly “heavy whipping cream” and not similar products.

Vote Up0Vote Down  Reply
9 days ago
Courtney Jarrell

I have been making this dish for years. It’s one of my favorite dishes and it’s always a hit with family and friends! Thank you for sharing this delicious recipe! I do sometimes substitute the heavy cream with half-and-half, and I’ve never noticed a taste or texture difference. I also serve this with rice.

Vote Up0Vote Down  Reply
5 months ago
Jenny

Could I use 18% table cream instead of whipping cream?

Vote Up0Vote Down  Reply
1 year ago
Julia

That is a lower fat content than heavy whipping cream, which is usually 36%. I don’t think the fat percentage will be an issue because readers have substituted with ingredients that have a different fat content (like half-and-half) with good results, so I assume table cream will also work for this recipe.

If you give it a try, please let me know how it turns out for you.

Vote Up0Vote Down  Reply
1 year ago
Dean

Can I use minced ginger instead of ground ginger?

Vote Up0Vote Down  Reply
1 year ago
Julia

Using minced fresh ginger is fine. Use 4x the amount of ground ginger in the recipe.

Vote Up0Vote Down  Reply
1 year ago
Oisha Joseph

Is the Greek yogurt absolutely necessary? I want to try this recipe but the grocery stores near me are all out of plain Greek yogurt.

Vote Up0Vote Down  Reply
1 year ago
Julia

If you can’t find Greek yogurt, you can try substituting with a non-greek plain yogurt, ideally one that’s thicker in texture.

Vote Up0Vote Down  Reply
1 year ago
Oisha Joseph

Thanks

Vote Up0Vote Down  Reply
1 year ago
Mona Seno

I loved and miss the old version of this recipe. I tried doing this one and it took forever to pick out all the bits of black burnt yogurt “browned bits” (which were like flaked charcoal) out of my dish. Is the old version available anywhere?

Vote Up0Vote Down  Reply
1 year ago
Julia

If you make this again, I suggest sauteing less and not to the point where you have to fish out many bits of burnt yogurt. Ideally, the chicken is nicely seared and golden brown. If you send me an e-mail, I’ll see if I can dig up the older version of this recipe for you.

Vote Up0Vote Down  Reply
1 year ago
Mona

I just tried it again and didn’t get too held up getting the chicken browned. It turned out great even though the chicken was barely yellow (though well cooked!) and I had some light brown pan scrapings instead of the black flakes I had before. Thank you, it’s a delicious recipe!

Vote Up0Vote Down  Reply
1 year ago
Julia

I’m glad to hear that, Mona. Thank you for taking the time to report back!

Vote Up0Vote Down  Reply
1 year ago
JerseyGirl

A lot of prep but worth it. Love the flavors. Served with Jasmine rice.

Vote Up0Vote Down  Reply
1 year ago
Heather

Just finished making this. Wow. Serves 5, HA! Not when it tastes this good. Thank you for this!!

Vote Up0Vote Down  Reply
2 years ago
Danielle

I love makhani, can’t wait to try this!

Vote Up0Vote Down  Reply
3 years ago

Primary Sidebar

Subscribe

Get timely recipes in your inbox.

Success!

You've successfully joined our subscriber list.

Popular Recipes This Month

Single slice of keto pressure cooker cheesecake

Instant Pot Cheesecake

close up view of sliced pork tenderloin

Roasted Pork Tenderloin

stack of peanut butter cookies, with a bite taken out

Peanut Butter Cookies

stirring cabbage and ground beef in skillet

Ground Beef and Cabbage Stir Fry

chicken tikka masala served with rice and cilantro

Instant Pot Chicken Tikka Masala

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Connect

Subscribe By Email
Pinterest
Instagram
RSS Feed

Search

Copyright © 2015–2021 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • About
    • About
    • FAQ
    • Contact