Butter Chicken

indian butter chicken

Butter Chicken is a staple in Indian restaurants.  The spices in this dish are balanced perfectly & do not overwhelm the dish at all.  Be sure to use only grass-fed, organic butter or choose organic ghee instead if you can't find the healthiest form of butter at your grocery store.  I like to serve this with mashed sweet potatoes


butter chicken

Butter Chicken


 2 pounds boneless, skinless chicken breast, cut into 2" pieces

1 yellow onion, finely chopped

4 cloves garlic, minced

1 can coconut milk, full fat

1 cup chicken broth

1 - 6 ounce can tomato paste

4 tablespoon organic butter, divided

2 tablespoons coconut sugar

1 tablespoon arrowroot flour

2-1/2 teaspoons salt, divided

1 teaspoon each: coriander, cumin & garam masala

1/2 teaspoon each: chili powder, pepper & curry powder

optional garnish: chopped parsley


in a medium size bowl combine arrowroot flour, 2 teaspoons of salt & all other seasonings {coriander, cumin, garam masala, chili powder, pepper & curry}

place chicken pieces into the bowl with the flour & seasonings & toss to coat all the chicken pieces.  set aside.

in a blender place coconut milk, chicken broth, tomato paste & 1/2 teaspoon salt.  blend 15-20 seconds to combine.

in a large skillet melt 2 tablespoons of butter over medium-high heat.  brown chicken on both sides, for about 3-4 minutes per side.  remove chicken to a plate & keep warm.

melt the remaining 2 tablespoons butter & sauté onion 5-7 minutes until it becomes golden brown & begins to caramelize.  add in minced garlic & cook 1 more minute.

place chicken back into skillet with the onions & garlic & pour in the sauce. allow the sauce to come to a slight boil, then reduce heat to simmer for 15 minutes.

garnish with parsley if desired & serve with mashed sweet potatoes

Love, Cara