Homemade Butter Chicken – Big Flavour, Better Ingredients
This homemade butter chicken is a fussy eater’s dream! Many picky kids are actually sensory seekers—drawn to bold, rich flavors like those in a mild, creamy curry. Packed with protein from tender chicken and free from seed oils and unnecessary sugars, this version keeps things nutritious without sacrificing taste. Serve it with rice or naan and let your little one dip, scoop, and explore new textures in a way that feels safe and fun. A family favorite made better for you!
Ingredients
- 1 kg Chicken thigh fillets Organic or free range.
Marinade
- 0.5 cup Plain yoghurt
- 2 tbsp Lemon juice
- 1 tbsp Garam masala
- 1 tsp Sea salt
- 1 tsp Turmeric
- 1 tsp Paprika
- 0.5 tsp Chilli powder
Butter chicken sauce
- 2 tbsp Olive oil
- 2 Onions finely chopped
- 4 cloves Garlic crushed
- 2 tsp Ginger fresh, grated
- 1 tbsp Garam masala
- 2 cans Diced tomatoes
- 0.25 cup Coconut cream
Instructions
- Mix together the marinade ingredients.
- Add chicken thighs to a bowl. Cover with the marinade and mix well. Place in fridge for 3 hours.
- Heat oven to 200℃.
- Line a baking tray with paper and place the chicken thighs on the paper. Bake for 15 minutes.
- Remove from oven, cool slightly and cut the chicken into bite size pieces.
- Fry the onion in a sauces pan with some olive oil. Cook for about 5 minutes until the onion is soft.
- Add the spices and heat until fragrant.
- Add the chopped tomatoes and heat through. Add the coconut cream.
- Add the chicken into sauce and simmer for another 5-10 minutes.
- Serve with brown rice.
Nutrition
Calories: 486kcalCarbohydrates: 21gProtein: 30gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 166mgSodium: 593mgPotassium: 721mgFiber: 3gSugar: 14gVitamin A: 536IUVitamin C: 18mgCalcium: 97mgIron: 3mg
Tried this recipe?Let us know how it was!