30-Minute Butter Chicken

30-Minute Butter Chicken

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 4


2 tbsp Butter, salted
2 medium Yellow onion (finely chopped)
1 tbsp minced Ginger root (grated)
1 clove(s) Garlic (minced)
2 tsp Coriander seed (cilantro) (ground)
1 tsp Chili powder
1/4 tsp Turmeric, ground
1 tsp Sea salt
2 medium Tomato (chopped)
1 tbsp Tomato paste, canned
1/4 tsp Fenugreek leaves (optional)
1 cup Partly skimmed milk, 2% M.F.
2 breast Chicken breast, skinless
1 tsp Garam masala
3 tbsp Greek yogurt, plain, 2% M.F.
1 tbsp Cilantro (coriander) (chopped for garnish)


Melt the butter in a large frying pan over medium heat. Add onion and sauté until golden brown, about 5 to 6 minutes.

Add ginger, garlic, coriander, chili powder, turmeric and 1 teaspoon of salt and ´╗┐sauté for one minute, until spices are fragrant.

Add tomatoes and tomato paste and cook for 3 to 4 minutes, stirring every now and then. Turn off the heat and with an immersion (hand) blender, or a stand blender, purée until smooth.

Turn the heat back on to low, add fenugreek (if using), milk and chicken. Cover and cook for about 14 to 16 minutes, until the chicken is soft and cooked through, stirring every so often.

When the chicken is cooked through, remove the lid and cook for further 2 minutes. Add Garam Masala, Greek yogurt and mix well, making sure it does not boil.

Serve over a bed of parboiled rice sprinkled with fresh chopped cilantro. 

Nutrition Facts

Per Portion

Calories 262
Calories from fat 88
Calories from saturated fat 43
Total Fat 9.8 g
Saturated Fat 4.8 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.5 g
Cholesterol 87 mg
Sodium 774 mg
Potassium 697 mg
Total Carbohydrate 12.9 g
Dietary Fiber 2.8 g
Sugars 7.8 g
Protein 31 g

Dietary servings

Per Portion

Meat 1.3
Milk 0.2
Vegetables 1.3

Energy sources

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