This butter chicken recipe is a healthy version of the popular Indian dish. It’s a weeknight meal that the whole family will love – and can be made in one skillet!
OK this one checks all the boxes. Creamy – check. Filled with flavor – check. Healthy – check. The kids love it – check. It can be made in one skillet – CHECK!
One of our very favorite weeknight recipes! It was inspired by this healthy butter chicken crock pot recipe, but after making it many times, I’ve tweaked it the way our family loves to eat it, and I’m excited to share it with you!
The only disclaimer I have is that I’ve never actually had “real” butter chicken, which is an Indian dish. So if it doesn’t taste like that…don’t be mad! But I can tell you that this is a VERY good meal that you will love to serve your family!
Healthy Butter Chicken Skillet
- 1.25 lbs boneless skinless chicken thighs
- 2 tbsp coconut oil
- 1/2 onion
- 2 tsp garlic – minced
- 1 tsp cardamom
- 1/2 tsp salt
- 14 oz can full fat coconut milk
- 6 oz can tomato paste
In a cast iron skillet, heat up coconut oil. Put chicken thighs in the warm skillet, and flip after 3-4 minutes. Cook another 4 minutes on the other side, and let them get browned on either side. Remove chicken into a bowl and set aside.
Keep the brown bits in the bottom of the skillet – add in the thinly sliced onions. Stir until translucent, about 2-3 minutes.
Add in the garlic, cardamom, and salt. Stir until fragrant, about 1-2 minutes.
Add in the coconut milk can and the tomato paste can. Let them combine and break up the brown bits from the bottom with a wooden spoon.
Add the chicken thighs back in, and cover them with the sauce.
Let this simmer for 20-30 minutes on low heat. Shred the chicken before serving.
Serve over basmati rice (or cauliflower rice if you want to skip the carbs).
I hope your family enjoys this recipe!
If you made it, please let me know! SHARE YOUR RECIPE ON INSTAGRAM AND TAG @REALFOODFORREALFAMILIES
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