No-Butter Butter Chicken

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No butter, no problem. Dr. Behnawa teaches us how to make a low-fat Indian chicken dish. Pair it with cauliflower rice for a paleo/low-carb option.

Butter Chicken Recipe



Prep time


Cooking time


Calories Per Serving




    • 1 small yellow onion, chopped

    • 1 tbsp. chopped garlic

    • 1 tbsp. chopped ginger

    • 2 tbsp. tomato paste

    • 1/2 tbsp. brown sugar

    • 1 tbsp. cumin

    • 1 tbsp. garam masala

    • 1/2 tsp. red chile flakes

    • 1 tsp. salt

    • 1/4 cup low fat yogurt

    • 1 lb chicken breasts (about 2 large breasts) cut into cubes

    • 1/2 cup water

    • 2 tbsp. olive oil


    • Heat a large skillet over medium-high heat and add the olive oil.

    • Once the oil is heated, add the onions and allow them to cook until the middle is translucent and the edges are getting slightly browned.

    • Add the chopped garlic and ginger and cook for about 30 seconds-1 minute or until the garlic is cooked through but not burned.

    • Add the brown sugar, cumin, garam masala, chili flakes, and salt and cook for 1-2 minutes until spices are mixed together and start to stick to the pan.

    • Add the chicken cubes to the pan and stir to coat them in the spice mixture.

    • Add in the yogurt and the water and allow the dish to simmer until the sauce is reduced and the internal temperature of the chicken has reached 160°F.

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