Butter Chicken (light)

Here's a recipe for all you Indian food lovers that is nutritious, healthy and flavorful. But what is most awesome about this particular recipe is that it allows you to make a traditional butter chicken dish that is full of flavor, less the extra calories (so minimal fat and 0 sugar). As I'm always watching what I eat, I refuse to compromise on flavor when making a favorite dish. So voilà! Thought you might enjoy this:


  • 4 chicken breasts (skinless, boneless, cut into 1 inch pieces)
  • 2 large onions - sliced
  • 2 large garlic cloves - minced
  • 2 ripe tomatoes - quartered (you can also use 1/2 can diced tomatoes)
  • 1/2 bunch of cilantro - washed and chopped and divided into 2 portions
  • 2 TBS coconut oil
  • 2 tsp salt (or to taste)
  • 2 TBS Garam Masala (Indian spice you can find at large grocery stores or at your local Indian market)
  • 1 TBS paprika powder
  • 1 tsp cayenne pepper
  • 1 tsp chili powder (optional, if you like it spicy)
  • 300 ml of light cream (any cooking cream would do, but I to make it light, I use 5% cream)
  • 2 TBS tomato paste
  • 1/2 cup water

Cooking Method

  1. Heat coconut oil in large cooking pan or pot
  2. Sauté onions and garlic in oil for 5 minutes (medium heat)
  3.  Add the chicken, salt, cayenne & chili powder and Sauté for 5 minutes
  4. Reduce heat to medium-low and add tomatoes, 1/2 of the cilantro, paprika, Garam Masala and sauté for another 5 minutes
  5. Add tomato paste and water, sauté for 2 minutes then cover . Allow to cook for 5 minutes, stirring every once in a while to ensure nothing sticks to the pot.
  6. Add cooking cream, stir to coat everything equally, cover and allow it the curry sauce to start to bubble up (close to boiling point, but not quite that hot).
  7. (NOTE: if you find it too liquidy or there is too much water in the pot, simply allow excess liquids to evaporate by bringing the pot to a boil while paying close attention not to over heat and burn the food. Once the liquids have reached a desired consistency, lower heat to low and follow step#8)
  8. Then reduce heat to low and allow to cook for 15-20 minutes (check on the pot and stir every few minutes to ensure everything is cooking equally)
  9. Turn off heat and let stand for 5 minutes
  10. Serve over basmati rice and garnish with the rest of the cilantro
  11. Most importantly: ENJOY!