Indian Butter Chicken

Rich, flavorful and a recipe that will satisfy your tastebuds with every bite.Indian Butter Chicken is a must try! Serve it over steamed cauliflower rice or cooked rice and top it with fresh cilantro and a squeeze of lime for a tasty and hearty gluten-free meal.

Prep: 15 minCook: 20 minTotal: 35 min
Servings: 4 servings 1x


  • 1 lb. chicken, cooked & cubed (about 23 chicken breast)
  • 3/4 cup Kalona SuperNatural heavy cream
  • 1/2 cup Kalona SuperNatural Greek yogurt
  • 1/2 cup chicken broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. chili powder
  • 1/2 tsp. sea salt + more to taste
  • 1/2 lemon, juiced
  • 1 tbsp. butter or coconut oil
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 green onions, chopped (white and green parts divided)
  • 1/2 cup cilantro, roughly chopped
  • Steamed or sautéed cauliflower rice or cooked white rice and/or greens of choice + fresh lime wedges


  1. In a small bowl make the sauce by combining the heavy cream, Greek yogurt, chicken broth, tomato paste, curry powder, garam masala, chili powder, sea salt and lemon juice. Stir to combine. Set aside.
  2. Heat the butter or coconut oil in a large skillet over medium high heat. Once hot add the carrots, bell pepper, and onion and sauté for 5 minutes. Then add the garlic and fresh ginger and sauté for another 2-3 minutes. Next stir in the sauce, chicken and white parts of green onions. Combine and let simmer for 10 minutes or until carrots are tender stirring occasionally. Add additional broth if too thick.
  3. Serve over cauliflower rice or white rice and/or greens of choice. Top with green parts of green onions, fresh cilantro and a squeeze of lime.


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Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 415
  • Fat: 24g
  • Sodium: 400mg
  • Carbohydrate: 20g
  • (Fiber: 5g
  • Sugar: 9g)
  • Protein: 32g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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