Recipe courtesy of Bal Arneson

Butter Chicken

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons grapeseed 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


  1. Put a large skillet over medium-high heat and add the grapeseed 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.