Light butter chicken

The Indian butter chicken made lighter: a creamy tomato sauce with coconut milk and spices, without the excess butter and cream. Mild, fragrant and comforting.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 312 kcal · 34 g protein · 12 g carbohydrate · 14 g fat

Ingredients

• 4 chicken breasts
• 2 tins of chopped tomatoes
• 150 ml coconut milk
• 1 onion
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ginger

Method

1. Brown the chicken pieces and set aside.
2. Fry the onion, ginger and spices.
3. Add the tomatoes and blend the sauce until smooth.
4. Stir in the coconut milk and the chicken and simmer for 12 minutes.

Nutritional benefits

Chicken provides lean protein, and the spices add an anti-inflammatory touch. By replacing the butter and cream with a little coconut milk and a blended tomato sauce, this butter chicken keeps its creaminess while cutting the fat. Naturally gluten-free.

Variations and substitutions

• Vegetarian: with tofu or chickpeas.
• With yoghurt instead of coconut milk.
• Hotter: chilli.
• With spinach added.

Storage and making ahead

Keeps for 3 days and can be frozen. Reheat gently.

💡 Good to know

Blend the tomato, onion and spice sauce before adding the chicken: it turns smooth and velvety, as in a restaurant.

Read also

Discover more high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

The ingredients in this recipe: chicken breasts · tomatoes · coconut milk · onion · garam masala.

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