Hello Healthy Meal Preppers!

When you're craving something cozy, creamy, and packed with bold spices—this Butter Chicken is your shortcut to takeout-level satisfaction, right from your own kitchen.

Juicy chicken thighs are pan-seared and then simmered in a silky sauce of tomato paste, coconut milk, and warming Indian spices. Finished with a touch of butter for that signature richness, this dish is pure comfort in a bowl—without the heavy carb load.

Perfect for busy weeknights, low-carb meal preps, or anyone wanting to explore Indian flavors with a simple, clean twist. Serve it with cauliflower rice or on its own and enjoy a deeply satisfying dinner in under 30 minutes!

Butter Chicken Recipe:

Per 1 serving: 434 Calories • 14.6g Carbs (2.9g Fiber) • 34.8g Fat • 18.9g Protein

10 minutes to prep, 20 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 tbsp Coconut oil (6.8 g)

• 1 thigh, bone removed Chicken thigh (94 g)

• 3/8 medium Onions (41 g)

• 3/4 clove Garlic (2.2 g)

• 1/8 tsp Coriander seed (0.2 g)

• 1/8 tsp, ground Cardamom (0.2 g)

• 1/4 tsp, ground Cumin (0.8 g)

• 1/4 tsp Chili powder (0.7 g)

• 1/4 can Tomato paste (42 g)

• 1 7/8 tbsp Coconut milk (28 g)

• 1/4 tsp Salt (1.5 g)

• 1/2 tbsp Butter (7.1 g)

Directions

Directions are based on the original recipe of 4 servings

1. Heat 1 tbsp of coconut oil in a sauté pan over medium-high heat. Cook the chicken thighs for 7-10 minutes per side, or until cooked through and no longer pink. Set aside.

2. In a large skillet, heat the remaining 1 tbsp of coconut oil. Add the onions and sauté until translucent. Add the garlic and spices, stirring until the mixture thickens.

3. Add the tomato paste and stir well. Pour in the coconut milk and add salt, whisking until blended. Return the cooked chicken to the skillet and add the butter. Simmer until the chicken is heated through and the butter has melted.

4. Serve and enjoy!