Butter Chicken

  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
  • Level: Easy
  • Ingredients

    • 2 tablespoons grape seed oil
    • 2 tablespoons chopped garlic
    • 1 tablespoon chopped ginger
    • 1 small red onion, chopped
    • 2 tablespoons tomato paste
    • 1 tablespoon cumin seeds


  • 1 tablespoon garam masala
  • 1 tablespoon brown sugar
  • 1 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 2 large chicken breasts, boneless and skinless, cut into 1-inch chunks
  • 1/4 cup low-fat yogurt


Put a large skillet over medium-high heat and add the grape seed oil. When it starts to get hot, add the garlic, ginger and onions, and cook until the onions are golden, about 4 minutes. Add the tomato paste, cumin, garam masala, brown sugar, chili flakes, salt and turmeric, and cook for 2 minutes. Add the chicken and stir well to coat. Stir in the yogurt and 1/2 cup water and cook until the chicken is done, 8 to 10 minutes. Let cool, and then shred the meat using a fork or your fingers.

 Recipe courtesy of Bal Arneson





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