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healthy butter chicken skillet

Healthy Butter Chicken Skillet

Course dinner
Keyword butter chicken
Servings 4 servings


  • 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


  1. 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.

  2. Keep the brown bits in the bottom of the skillet - add in the thinly sliced onions.  Stir until translucent, about 2-3 minutes. 

  3. Add in the garlic, cardamom, and salt.  Stir until fragrant, about 1-2 minutes.

  4. 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.

  5. Add the chicken thighs back in, and cover them with the sauce.

  6. Let this simmer for 20-30 minutes on low heat.  Shred the chicken before serving.

  7. Serve over basmati rice (or cauliflower rice if you want to skip the carbs).