Creamy Yoghurt Butter Chicken

“Healthier” Butter Chicken
Healthy Butter chicken

I love butter chicken! But every time I order it in a restaurant it’s floating in butter. Too much of a good thing isn’t good.  So, I’ve adapted this recipe to use very little butter so it’s much healthier than the standard butter chicken – without compromising the flavour. Using fresh herbs and spices makes all the difference.  

From the Ayurvedic perspective, this warming and highly nourishing comfort food is perfect for the cold winter months especially for someone who needs to balance their excessive Vata.


400 g chicken thighs or breast (roughly cubed)
– 1 medium onion (chopped)
3 gloves garlic (pressed)
1 tbsp fresh ginger (grated)
1 cup tomato purée
½ tsp Turmeric
1 tsp sweet paprika
1 tsp coriander powder
1 tsp cumin powder
½ tsp garam masala
–  ½ tsp funugreek
½ c yogurt or cashew milk
50 g cashew nuts (ground up)
2 tbsp grass fed butter or ghee
2 cloves garlic
1/2 tsp cinnamon
4 cardamom pods (whole)
– Fresh cilantro for garnish
– 1/2 tsp cumin seeds –whole

1 bay leaf



Sautée 1 tbsp of butter with cumin seeds, turmeric, cloves, cinnamon, cardamom, and onion until golden.

Next add ginger, garlic, coriander powder, paprika, cumin and garam masala, tomato purée and salt. Once boiling, add chicken, cover and let simmer for 2 min.

In sauté pan, heat remaining butter, add ground up cashews and roast on low for 2 min.

Finally, add cashew mixture and cream or milk to main chicken pot, add fenugreek and fresh cilantro. Serve over brown rice garnished with black sesame seeds.

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