I LOVE buttered chicken. What I don’t like is the fact it’s often one of the most sodium riddled foods you can get as takeaway. I try to watch my salt and overall food intake each day, and when you want a treat, you don’t necessarily want to have 3 days worth of sodium and 2000 calories for buttered chicken and rice. This recipe you’ll notice is a much lighter approach to buttered chicken. You still feel warm and cozy, but you don’t get the “salt sweats” as I call them.

4 Boneless skinless chicken breasts (appr. 2lb)
4 Tbsp butter
1 Large White Onion, Finely chopped
5 Cloves roughly chopped garlic
1/3 Cup Plain Greek Yogurt
Fresh Cilantro

Spice Mixture:
2 Tsp Curry Powder
2 Tsp Garam Masala
2 Tsp Curry Paste
1.5 Tbsp Ginger
Pinch of Black Pepper

Wet Ingredients:
5.5 oz Can Tomato Paste
1 Cup Coconut milk
1 Cup 35% Cream
1.5 Tbsp Honey


  1. In a bowl, combine all the spices.
  2. In another bowl, combine all the wet ingredients.
  3. In a pan, heat 1 tablespoon of butter and soften the onion for 10 minutes. Add the salt, garlic, and spices and cook for 2–3 more minutes.
  4. In a food processor, process the onion and Greek yogurt until smooth. Season with pepper.
  5. In a pan, melt the rest of the butter.
  6. Add the onion mixture and the liquid ingredients. Mix well and bring to a boil for 2 minutes.
  7. Reduce heat, add the chicken, and simmer for 1.5–2 hours. Adjust the seasoning if necessary. (Your chicken may cook quicker depending on size of cubes. Test after 1.5 hours).
  8. Serve over rice, naan, or eat on its own. This also tastes great cold straight out of the container.

I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding


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