HEALTHY NO-BUTTER CHICKEN
4 People
291 Cals
HEALTHY NO-BUTTER CHICKEN
4 People
291 Cals
About the recipe
30-minute meal | High protein | Gluten-freeIf you love the comforting, rich flavours of butter chicken but want something lighter, cleaner and more nourishing — this is the recipe you’ll make on repeat.My Healthy No-Butter Chicken delivers all the warmth and depth of a classic curry, without the heaviness. Tender marinated chicken is simmered gently with aromatic spices, tomato and fresh coriander, then finished with a touch of almond butter for a naturally creamy, luxurious texture.It’s simple, deeply satisfying and made with everyday ingredients — the kind of meal that feels good to eat and even better the next day.Perfect for easy weeknight dinners, meal prep, or when you’re craving something warm, comforting and full of flavour… without overthinking it.Why you'll love itLight, healthy take on butter chicken - High in protein + naturally gluten-free - No cream, no butter — but still rich + satisfying - Simple pantry ingredients - Perfect for meal prep (even better the next day)
Nutrition Per Serving
291
Calories
11g
Fat
2g
Saturates
11g
Sugars
271mg
Salt
29g
Protein
19g
Carbs
3g
Fibre
Ingredients
MARINADE
- 500 g chicken thighs chopped
- ½ cup Greek yoghurt
- 1 tsp dried turmeric
CURRY
- 1 tbsp olive oil or avocado oil
- 2 onions finely sliced
- 4 garlic cloves chopped
- 2 tbsp fresh ginger grated
- 1 bunch coriander leaves and stalks separated and chopped
- 1 tsp curry powder
- ½ tsp garam masala
- 400 g diced peeled tomatoes
- 1 cup water chicken stock or bone broth
- 1 tbsp maple syrup
- 1 tbsp almond butter
- 60 g baby spinach leaves
TO SERVE
- Steamed rice or flatbread
- Cucumber and yoghurt
- Fresh coriander
- Lime wedges
- Papadums
Method
- Combine the chicken, yoghurt and turmeric into a bowl and mix well. Set aside for at least 20 minutes (or overnight if time allows).
- Heat olive oil in a large pan over medium heat.
- Add sliced onions and cook for 10 minutes until soft and lightly golden.
- Add garlic, ginger and chopped coriander stalks.
- Stir in curry powder and garam masala and cook for 1–2 minutes until fragrant.
- Add marinated chicken and stir well to coat in the spices.
- Add diced tomatoes and your choice of water or stock.
- Bring to a gentle simmer and cook , covered with a lid for 20 minutes until the chicken is tender and the sauce has developed.
- Stir through maple syrup and almond butter at the end.
- Add a splash of coconut milk if you prefer a creamier finish.
- Add the spinach at the last minute before serving. It adds a pop of freshness.
- Serve warm with rice or flatbread, cucumber yoghurt, fresh coriander and lime.
NOTES & INSPIRATION
Make it dairy-free
Use coconut yoghurt in the marinade and finish with a splash of coconut milk. Vegetarian option
Swap the chicken for:
300g firm tofu + 1 cup chickpeas (drained) + 2 cups cauliflower florets
This combination gives the perfect balance of protein, texture and flavour. Meal prep friendly
This dish tastes even better the next day as the flavours deepen. NUTRITIONAL BENEFITS This dish is rich in high-quality protein to support lean muscle and energy, while the spices like turmeric and ginger provide anti-inflammatory benefits. Using almond butter instead of cream keeps it lighter, while still delivering a beautifully satisfying texture.
Use coconut yoghurt in the marinade and finish with a splash of coconut milk. Vegetarian option
Swap the chicken for:
300g firm tofu + 1 cup chickpeas (drained) + 2 cups cauliflower florets
This combination gives the perfect balance of protein, texture and flavour. Meal prep friendly
This dish tastes even better the next day as the flavours deepen. NUTRITIONAL BENEFITS This dish is rich in high-quality protein to support lean muscle and energy, while the spices like turmeric and ginger provide anti-inflammatory benefits. Using almond butter instead of cream keeps it lighter, while still delivering a beautifully satisfying texture.
