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Healthy Butter Chicken


  • 1 tbsp Light Butter
  • 500 grams Chicken Breast lightly chopped
  • 1 Onion finely sliced
  • 1 Large Garlic Clove crushed
  • 2 tsp Ginger freshly grated
  • 1 tsp Cumin
  • 2 tsp Garman Marsala
  • 1/2 tsp Cardamom
  • 1 tbsp Coriander finely chopped stalks and leaves
  • 1 Tin Diced Tomatoes
  • 3/4 cup Chicken Stock
  • 1/2 cup Low Fat Greek Yogurt
  • 1/4 cup Low Fat Thickened Cream
  • 2 cups Cooked Rice
  • Coriander for garnish


  • Heat a large non-stick frying pan on medium and add half the butter.
  • Add chicken and onion and brown for a couple of minutes.
  • Remove mixture from the pan and set aside.
  • Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander.
  • Cook for 1-2 minutes before returning chicken to the pan, along with the tomatoes and chicken stock.
  • Increase the heat and bring to the boil.
  • Reduce heat and simmer for 10 minutes before adding yoghurt and cream.
  • Heat through and serve on rice garnished with coriander leaves.


  • Basmati rice is the most commonly served rice with Indian dishes.
  • You can also serve this dish with cucumber raita which has a fresh palate cleansing effect.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.