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+ servings
butter chicken curry in a bowl with roti

Clean Eating Butter Chicken

This is a Clean Eating Butter Chicken dish that packs a punch. The chicken is marinated in yoghurt, then covered with a spice mix of marsala, ground cumin, ground coriander and sweet paprika, infused with garlic, ginger and onion in a rich creamy tomato base.  
Course Dinner
Cuisine Australian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 435kcal
Author Kim


  • 12 Skinless and Boneless Chicken thighs [see: Note 1]
  • 2 tablespoons Lemon juice
  • 1 teaspoon Chilli Powder
  • ¾ cup Greek yoghurt (I use Chobani)
  • 2 tablespoons Ginger freshly grated
  • 2 teaspoons Garam Masala
  • 1 tablespoon butter
  • 1 medium Brown Onion sliced thinly
  • 2 tablespoons Garlic crushed
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Sweet paprika
  • 2 tablespoons Tomato paste
  • 1 ⅔ cups Tomato puree
  • cup Chicken stock/broth
  • 1 Cinnamon stick
  • 2 teaspoons Honey optional [see: Note 2]
  • cup Pouring or Cooking cream
  • Fresh coriander/cilantro to serve
  • 1 tablespoons Cornflour/cornstarch
  • 2 tablespoons water


  • Marinate chicken: In a large bowl, place the chicken, lemon juice and chilli. Stir to combine and marinate in the fridge for 20 minutes.
  • Remove chicken from fridge after 20 minutes, and add yoghurt, ginger and half of the garam masala spice. Stir with a spoon to mix together.
  • Preheat a large frypan or skillet on the stove (on high heat), and preheat oven to 180 degrees C (Fan oven) or 350 degrees F.
  • Add butter to the frypan/skillet, add the chicken pieces in batches and brown them off on each side. As they are browned, place them into a large casserole dish with a lid. Repeat this process until all chicken thighs have been browned.
  • In the same pan/skillet, add the onion and garlic and cook until garlic becomes translucent and begins to soften. (Don’t worry if there are black bits on the bottom of the pan, this adds to the flavour)
  • Add the remaining garam masala spice, ground coriander, ground cumin and sweet paprika. Stir to mix into the onion and garlic.
  • Remove the pan from the heat and stir in the tomato paste, tomato puree, stock/broth, cinnamon stick and honey if using.
  • Pour over the chicken thighs in the casserole dish. Cover with lid or foil and cook for 90 minutes at 180 degrees C (Fan oven) or 350 degrees F
  • Once butter chicken is cooked, add in the cream and stir in with a spoon.
  • If further thickening is required, make a cornflour/cornstarch slurry, but adding 2 tablespoons to cornflour/cornstarch to 2 tablespoons water, stir and add in whilst stirring. Continue stirring through to thicken sauce.


  1. Trim the fat off the chicken thighs and remove any parts you don’t want before cooking. I also like to chop the chicken thighs into halves or quarters as this does speed up the cooking process. If you’re doing this reduce cooking time by 15 minutes. Alternatively you could use chicken breast chopped into large chunks. Reduce cooking time by 30 minutes for chicken breast.
  2. The honey in this recipe is optional, but it does add a nice balance with the chilli and other spices.
  3. This butter chicken recipe is mild to medium on the hotness scale. If you don’t like the hotness, omit the ground chilli at the beginning and don’t add the honey.


Calories: 435kcal | Carbohydrates: 17g | Protein: 48g | Fat: 14g | Saturated Fat: 8g | Fiber: 1g | Sugar: 5g