Easy Butter Chicken

I feel like I could eat Butter Chicken every day of my life for the rest of my life. It honestly wouldn’t bother me because it’s so flavorful and delicious. There’s a picture of Butter Chicken beside the word ‘satisfaction’ in my personal dictionary. I won’t turn it down, even if it’s being used unconventionally. For example, the Schnitzel House in Abbotsford has a Butter Chicken Schnitzel and it’s yummy! I just went standard procedure with this, but I’m totally not disappointed and I trust that you won’t be either. Being a dish that’s really straight forward to make, it’s perfect for any day of the week and fast enough to be a good solution for an after work meal. Pair it with a simple basmati rice and dinner is served! Be forewarned though that even though this is a healthified version, it’s still pretty packed with fat. I take comfort in knowing what the ingredients are contributing to the fat content though and 12 WW points isn’t that outrageous for something that would really satisfy any of my cravings and make me continue to feel like I can do this weight loss thing. There are no surprise ingredients in this – just pure deliciousness!

Butter Chicken (11)

1-1.5 lb Chicken Thighs – Boneless Skinless
4 tbsp Butter or Ghee – Divided
2 tbsp Coconut Oil – Divided
1 medium Onion – Diced
3 tsp Garam Masala
1 tsp Ground Ginger
1 tsp Chili Powder
1 tsp Cayenne
1 6oz can Tomato Paste
1 cup Tomato Sauce
1 Bay Leaf
1 can Coconut Milk – Full Fat **SEE NOTES
Sea Salt & Freshly ground Black Pepper
1 cup Frozen Peas or Green Beans *Optional
1/2 Lime *Optional
Cilantro for Garnish *OptionaL

Butter Chicken

-Dice the chicken into 1″ pieces, sprinkle with salt and pepper and add to medium saucepan with 1tbsp melted butter and 1 tbsp oil.
-In separate deep pan, heat remaining tbsp of oil and 1 tbsp butter. Saute diced onion 4-5 minutes until translucent. Add garam masala, ground ginger, chili powder and cayenne.
-Once combined, stir in tomato paste and tomato sauce and add bay leaf. Cook for 2 minutes then add cream.
-Simmer cream mixture for 5 minutes and once chicken is browned on all sides, transfer to deep pan with cream sauce. Simmer for 10-15 minutes until sauce is thickened and chicken is cooked through.
-Add peas or beans if using, remaining 2 tbsp of butter, simmer for another 5 minutes.
-Garnish with lime and cilantro, serve over basmati rice.

Butter Chicken (9)

-You can use 2 cups of cream instead of coconut milk or 2 cups plain greek yogurt.

Serves – 6
Weight Watchers Points per serving – 12 (doesn’t include rice)
Calories – 445.3
Fat – 32.5g
Fibre – 2.4g
Sodium – 541.5mg
Carbohydrates – 10.3g
Protein – 28.7g


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