This dish is a favourite by many, but it is also a recipe that contains a lot of hidden calories! On average a traditional Butter Chicken dish has almost 850 calories. That is considered an extreme cheat meal!!! When trying to have a balanced diet between breakfast, lunch, and dinner, that recipe is definitely on the heavier side.

This recipe is almost 500 calories less per serving and contains simple ingredients. Enjoy!

-30 minutes

-14 ingredients 

-391 calories/ serving (recipe is 4 servings)


-12 ozs Chicken Breast

-2 tbsps Extra Virgin Olive Oil

-1 Yellow Onion (diced)

-2 Garlic (cloves, minced)

-2 tbsps Ginger (grated)

-1/4 cup Tomato Paste

-2 tsps Paprika

-1 tbsp Curry Powder

-2 tsps Garam Masala

-1 tsp Sea Salt

-1 tbsp Chili Powder

-1/4 cup Water

-1 cup Organic Coconut Milk (full fat)

-1 cup Brown Rice (uncooked)


1. Dice your chicken into cubes and set aside.

2. Heat olive oil in a large skillet over medium heat. Sauté your onion, garlic, and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 to minutes or until fragrant.

3. Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in water and loosen the paste.

4. Stir in coconut milk and reduce to simmer for about 5 minutes.

5. Meanwhile, bring 1 cup of brown rice to a boil. Cook for 25-30 minutes.

6. Remove from heat and ladle butter chicken over brown rice. Enjoy!


Vegan or Budget-Friendly: Skip the chicken breast and replace with chickpeas, lentils or beans.

No Coconut Milk: Use Greek Yogurt instead.

No Brown Rice: Use quinoa or cauliflower rice instead.

More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach or chopped kale. Could be served with a side of salad.

Storage:  Refrigerate in an air-tight container for up to 2-3 days.