Best Butter Chicken

My favourite cuisine is Indian and one of my absolute favourite Indian dishes is Butter Chicken. It's one of those dishes that is unfortunately laden with cream and I always end up with a bit of a belly ache after a little Indian indulgence. My kids love Indian too so playing with this recipe and coming up with a healthier alternative was a must!

The other thing I love about this recipe is that it has a good load of butter in it. Now I am a massive fan of butter for the health benefits it pays. Butter is often tolerated well, even by those individuals who have a dairy sensitivity. Whilst cream, milk and ice-cream can cause many frustrating reactions, butter, like some cheeses and yoghurts, does not seem to trigger the same sensitivities.

I often suggest to people to try a 21 day dairy free period on their healing journey, but after that time I like to quickly re-introduce butter as it is a source of good fat and has many vitamins and a high nutritional profile that is beneficial to health. I also always recommend only consuming organic butter. Now that organic produce is more readily available you will have no trouble sourcing all the ingredients on this recipe list from organic suppliers.

If you really cannot tolerate butter or do live a completely dairy free lifestyle then simply replacing the butter for ghee is your solution. Ghee is not 100% dairy free however almost all of the milk solids are removed leaving only the fat. It is usually very well tolerated by individuals with a dairy intolerance. 

So this is my variation and Best Butter Chicken recipe for your health and Indian indulgence. (And without the tummy troubles!)

Preparation time: 20 mins plus 1 hour minimum to marinate.

Cooking time: 45-50mins. Serves: 6-8 people.

1.2 kilo's of chicken thigh.

1 brown onion.

3-4 cloves of garlic.

4-5cm length of fresh ginger.

150 grams of butter.

1/2 tsp of ground cinnamon.

2 tsp of ground paprika.

2 tsp of ground coriander.

2 tsp of ground cumin.

2 tsp of turmeric.

3 tsp of garam masala.

3 tbsp of freshly squeezed lemon juice.

700 mls of Banaban Coconut Cream.

200 grams of tomato paste.

1 tsp of celtic sea salt.

An extra 30 grams of butter to heat and cook in. 


Roughly chop the onion and butter. Place in your blender along with the garlic, ginger, lemon juice and all of the spices except the salt. Blend on high until the mixture resembles a paste.

Roughly chop thighs into large pieces. Place in a glass marinating bowl. Pour the curry paste over the chicken and mix through thoroughly. Seal the bowl and refrigerate for a minimum of 1 hour. You can marinate overnight.

Heat the remaining 30grams of butter in a heavy base pot on the stove. Add the chicken making sure to add in all curry paste from the bowl. Cook for about 10mins stirring gently before adding in the tomato paste, coconut cream and salt. Stir through thoroughly and bring to a gentle simmer.

Pop a lid on the pot and gently simmer for 30-40mins, checking and stirring regularly.

Serve with some steamed green beans, Jeera rice or just plain basmati.

This is the kid friendly version... So for you lovers of a little heat, throw a long red chilli in the blender too!


Jo - Pure Soul Wellness.