Homemade Butter Chicken (Low Calorie)

Rich, delicious and creamy, butter chicken is a mouth-watering, highly-satiating chicken dish that tastes best with buttered naan or laccha parantha. But if you have been trying to avoid your favourite desi-chicken simply because of its high caloric count, we have for you an amazingly easy healthy homemade butter chicken recipe!

Flavourful and rich, this recipe gives that fat laden butter and full-fat cream a miss, and replaces them with healthy creamy yogurt instead. A recipe that you and your waistline are guaranteed to love!


Ingredients required for homemade butter chicken:

For the Marinade:

500gm Boneless Chicken, cut into chunks

1 cup thick Yogurt

1 tbsp Olive oil

1 tbsp Kasoori Methi

1 tbsp Ginger-Garlic paste

1 tsp Coriander powder

1 tsp Cinnamon powder

1 tsp Salt


For the Curry:

1 large Onion, finely chopped

2 large Tomatoes, finely chopped

1 tbsp Olive Oil

1 tsp Garam Masala

1 tsp Cumin powder

1 tsp Red Chili Powder

1 tbsp leaves of coriander, finely chopped

1/ 2 cup Greek Yogurt

1 cup Chicken Stock

1/ 2 tsp ground Cardamom

Basmati Rice, to serve

Coriander leaves, to garnish



  • This chicken tastes best when it is marinated for at least 2 hours. For best results, soak it for a full night and the final dish will loaded with flavour with chicken so tender that it will melt in the mouth.
  • To marinate the meat, place the chicken chunks in a ziplock bag. Mix all the other ingredients listed for the marinade in a bowl, whisk well together, and then pour over the chicken. Allow the chicken to marinade in a cool, dry place for a few hours. Half an hour before cooking, allow the chicken to come to room temperature, so as to keep the meat tender.
  • Pour the oil in a non-stick skillet on medium heat. Add all the chicken pieces and brown slightly on both sides, so as to seal in the flavours of the marinade as well as the juices.
  • Remove the chicken from the pan. In the remaining oil, add the chopped onions and fry for a minute.
  • Now add the tomatoes and mix well. Allow the onion and tomato mixture to brown, stirring occasionally. This will take around 3 to 5 minutes.
  • Stir in the spices – garam masala, cumin powder, cardamom powder and red chilli powder. Fry for another minute.
  • Now pour any of the remaining marinade into the pan, along with the Greek yogurt and the chicken stock. Stir well and bring to a boil.
  • Lower the heat and taste for salt; adjust as per taste. Then add the chicken pieces back to the pan and allow the curry to simmer until it thickens to the right consistency and the chicken is cooked through.

Serve hot, on a bed of fluffy basmati rice, garnished with chopped coriander leaves. Dig into homemade butter chicken.