Or follow him on
This dish has many names, but in the Western world, it’s best known as Butter Chicken. A family takeout favorite, it brings back those nostalgic memories—tearing open the bag and diving in.Today, I’m recreating those memories for Milena, and you can do the same for your loved ones. Let’s get down to business. Traditional butter chicken is high in fat—which we need, but there are ways to tweak it. Depending on where you’re from in India, you’ll find it made with heavy cream or coconut cream. I prefer coconut milk for its nuttier flavor, it also contains far less fat than heavy cream—and I use less butter because the creaminess from the milk is enough. Speaking of butter, I always go for grass-fed butter—higher in Omega-3s and packed with vitamins.
For Meal Prepping ideas and to learn how to eat to improve your performance sign up to my free newsletter HERE called Legendary
Ingredients
Marinade:
- 1/2 cup plain yoghurt
- 1 tbsp lemon juice
- 1/2 tsp chilli powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tbsp ginger, freshly grated
- 3 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size piece
For the Curry:
- 1 Tbsp of Grass fed butter
- 1 cup tomato puree/passata
- 1 cup coconut milk
- 1 tbsp honey
- Salt & pepper
- Juice of half a lemon
To Serve:
- basmati/white rice
- Coriander/cilantro (optional)
Method
- In a bowl combine all the marinade ingredients, set aside in the fridge for 30 minutes, best overnight. If in a rush add the yoghurt and lemon juice to the bowl with chicken as you prep the rest of the marinade ingredients. (lemon juice and yoghurt due to its acidity break down the chicken protein allowing the flavor to penetrate)
- Melt butter in a large pan, on medium high heat, and sear the chicken (reserving the marinade- in a hurry just add it all in) for about 5 minutes or until its pale all over (it wont brown due to the amount of liquid from the marinade)
- Stir in the passata, coconut milk and remaining marinade, bring to a simmer on low heat. Cover with a lid and allow to simmer for 15 minutes or up to an hour
- Season with honey, salt, lemon juice before serving with rice, fresh coriander/cilantro
Nutrition Breakdown
cals: 606 • fat: 27.5g • protein: 34g • carbs: 58g
other recipes you might like…
