Butter Chicken
Tender spiced chicken thighs simmered in a velvety tomato, butter and cream sauce — the takeout favorite, made for spooning over cauliflower rice instead of basmati.
Nutrition per serving
about 1¼ cups chicken and sauce- Net carbs
- 6.4g
- Calories
- 436kcal
- Protein
- 37g
- Fat
- 28g
- Total carbs
- 9.5 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Coconut oil and coconut cream replace the butter and cream, and lemon juice stands in for the yogurt in the marinade. The sauce is just as rich, with a gentle coconut note.
- Marinate the chicken in the lemon juice and spices instead of yogurt; 30 minutes is enough.
- Sear the chicken and cook the onion in the coconut oil, then stir in the coconut cream where the recipe adds the heavy cream. Refined coconut oil has no coconut flavor, so the cream is the only coconut you taste.
Butter shrimp: Plump shrimp in the same buttery tomato sauce. It skips the long simmer, so dinner is ready in about 30 minutes.
- Marinate the shrimp in the yogurt and spices for 15–20 minutes only. Longer and the yogurt starts to soften them.
- Skip the searing step. Make the sauce through the cream, then add the raw shrimp and simmer 3–4 minutes, stirring once or twice, just until they are pink, opaque and curled into a loose “C”.
Vegetarian (tofu): Golden roasted tofu cubes soak up the spiced tomato-butter sauce. A filling meat-free version with plenty of protein.
- Press the tofu between towels under a heavy pan for 20 minutes, cube it and toss it with the yogurt marinade.
- Instead of searing, spread the cubes on a parchment-lined sheet pan and roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and firm at the edges.
- Make the sauce as written and fold in the tofu for the last 5 minutes of simmering, just to heat through.
- Marinade
- Sauce
- Nice to have (optional)
- Marinade
- Sauce
- Nice to have (optional)
- Marinade
- Sauce
- Nice to have (optional)
- Marinade
- Sauce
- Nice to have (optional)
Estimated cost $10.13 for 4 servings ($2.53 each) · how we estimate
Instructions
-
Toss the chicken with the yogurt, 1 tsp garam masala, turmeric and salt. Cover and refrigerate at least 30 minutes, or up to 24 hours.
-
Melt 1 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in two batches if needed) and sear 2–3 minutes per side until browned in spots. It doesn’t need to be cooked through yet. Transfer to a plate.
-
Lower the heat to medium and add the remaining 2 tbsp butter and the onion. Cook 5–6 minutes, stirring, until soft and golden. Add the garlic and ginger and cook 1 minute more.
-
Stir in the tomato paste, 2 tsp garam masala, cumin, coriander, Kashmiri chili powder (or paprika) and cayenne. Cook 1–2 minutes, stirring constantly, until the paste darkens to brick red and the spices smell toasty.
-
Add the tomatoes and simmer 8–10 minutes, stirring now and then, until thickened. Blend with an immersion blender until smooth (or leave it a little rustic).
-
Stir in the cream, then return the chicken and any juices. Simmer gently, uncovered, 8–10 minutes until the sauce coats the back of a spoon and the chicken reaches 165°F (74°C) inside. Taste and add salt.
-
Serve over cauliflower rice and scatter with cilantro.
Tips for success
-
Thighs stay juicy through the simmer. If you use breast, cut it into larger pieces and pull it as soon as it hits 165°F (74°C) so it doesn’t dry out. - Don’t rush the tomato paste and spices in step 4. Frying them in butter is what gives the sauce its deep, restaurant-style flavor.
- Need it dairy-free? See the dairy-free version below: coconut oil and coconut cream replace the butter and cream. Ghee is often suggested, but it is still a dairy product and can contain traces of milk protein.
Nice to have, not needed
- An immersion blender makes the sauce restaurant-smooth — a countertop blender works (vent the lid), or leave it a little rustic.
- A pinch of crushed dried fenugreek leaves (kasuri methi) stirred in with the cream adds that takeout aroma.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm gently in a covered saucepan or microwave 2–3 minutes, stirring in a splash of water or cream to loosen the sauce.
Prep tip: Freeze flat in single-portion bags so it thaws overnight in the fridge; make the cauliflower rice fresh.
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and loosen the sauce with a splash of water or cream.
Variations
3 variations, each with its own ingredients and macrosDairy-free
DietCoconut oil and coconut cream replace the butter and cream, and lemon juice stands in for the yogurt in the marinade. The sauce is just as rich, with a gentle coconut note.
- plain full-fat Greek yogurt → lemon juice
- butter → refined coconut oil
- heavy cream → coconut cream
6.5 g net · 436 kcal · 36 g protein · 28 g fat · ≈$2.45 per serving (+0.1 g net carbs vs the original)
Butter shrimp
ProteinPlump shrimp in the same buttery tomato sauce. It skips the long simmer, so dinner is ready in about 30 minutes.
- boneless skinless chicken thighs → large shrimp
6.4 g net · 375 kcal · 38 g protein · 22 g fat · ≈$4.79 per serving (same net carbs as the original)
Vegetarian (tofu)
ProteinGolden roasted tofu cubes soak up the spiced tomato-butter sauce. A filling meat-free version with plenty of protein.
- boneless skinless chicken thighs → extra-firm tofu (14 oz / 397 g each)
7.4 g net · 516 kcal · 38 g protein · 38 g fat · ≈$2.29 per serving (+1 g net carbs vs the original)
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