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Butter Chicken

  • Author: Amanda Janes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 8


Try this recipe to incorporate new flavors and anti-inflammatory spices to your diet.  It is bold, satisfying,  and will take your taste buds on an adventure!


Units Scale

Butter Chicken Ingredients 

  • 1 1/2 pounds of boneless, skinless chicken thighs cut into pieces
  • 2 tbsp fresh ginger, peeled and finely chopped
  • 3 clove garlic, finely chopped
  • 1/2 cup plain yogurt
  • 1/3 cup tomato paste (about 1/2 small can)
  • 1 can unsweetened full-fat coconut milk
  • 1 can chickpeas
  • 2 tbsp coconut oil

Spice Blend Ingredients:

  • 1 1/2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 tsp sea salt
  • 1/4 tsp black pepper


  1. Make spice blend by combining dry spices only.
  2. Dice chicken into cubes.
  3. In a bowl combine yogurt, chicken, and ½ the spice blend. Marinade chicken for 1-4 hours if time allows.
  4. Heat oil on medium high heat. Add onions and saute until they begin to soften. Add garlic and ginger and cook for 2 minutes.  Add remaining dry spices and cook for 1 minute until fragrant.
  5. Add tomato paste and chicken mixture.  Cook for 5-7 minutes stirring frequently.
  6. Add in coconut milk and chickpeas. Simmer for 10 minutes stirring occasionally.
  7. Serve over rice, top with a dollop of plain yogurt if desired.