Indian Butter Chicken
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Indian Butter Chicken

Submitted by: Tessa Vanaert

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 4

I love Indian food, and this dish did not disappoint... it was SO yummy!!!


  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 1 shallots, fresh, organic
  • 1/4 onion, white, organic
  • 3 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 tsp. lemon juice, pure, organic
  • 1 tbs. garlic, fresh, organic
  • 1 tbs. ginger, fresh, organic
  • 1 tsp. garam masala spice blend, powder, organic
  • 1 tsp. chili powder, organic
  • 1 tsp. cumin powder, organic
  • 1 bay leaf, organic
  • 1 c. tomato puree, organic
  • 1/4 c. yogurt, greek, plain, full-fat, plain, organic
  • 1 c. coconut milk, unsweetened, full-fat, organic, canned
  • 1 pinch sea salt, unrefined and pure
  • 1 pinch black pepper, ground, organic
  • 1 lbs. chicken thighs or breast, free-range, organic
  • 1/4 tsp. garam masala spice blend, powder, organic
  • 1 pinch cayenne pepper, powder, organic
  • 1 tbs. arrowroot powder, organic


Heat 1 tablespoon coconut oil in large saucepan over medium heat. Saute finely chopped shallot and chopped onion until translucent. Stir in butter, lemon juice, crushed garlic, grated ginger, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring often, for 1 minute. Add tomato puree, and cook 2 more minutes, stirring. Stir in yogurt and coconut milk. Reduce heat to low, simmer for 10 minutes, and season with salt and pepper.

While sauce is simmering, heat remaining coconut oil in another pan. Cut chicken into cubes, and cook over medium heat until lightly browned, about 10 minutes. Reduce heat, and season chicken with garam masala and cayenne. Stir in a few spoonfuls of sauce mixture and simmer a couple minutes or until chicken is no longer pink.

Stir cooked chicken into sauce, simmer 5-10 more minutes.

Thicken using arrowroot if needed, cooking another 2 minutes.

Serve over quinoa or brown rice.