Total Time
Prep 30 mins
Cook 0 mins

A healthier rendition of the popular Indian dish, that doesn't use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry!

Ingredients Nutrition


  1. Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
  2. Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
  3. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
  4. Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
  5. Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.


Most Helpful

We enjoyed this dish very much; however, it wasn't exactly like the butter chicken we are accustomed to. I think next time I would use pureed tomatoes vs. diced and less onions. I used Indian chili powder which is extremely hot so I definitely scaled it back to suit our tastes. While it would up the calories, etc., I think I would also add a bit more cream as well. I will definitely try this dish again! Made for ZWT-8-India.

DailyInspiration August 17, 2012

I tried this recipe last night. It was so easy and so tasty! What a great version of one of my favorite Indian dishes. I did not change anything except adding an extra hot chili pepper. The sauce was just a bit thick but the flavor was fantastic. Definitely a keeper! I just love the recipes provided by Janet & Greta. I miss the TV show so much!

niltex October 03, 2013

A very tasty dish. I measured out most of the ingredients in the morning, so that it was quick to put together. I also added some cubed potatoes to lighten up the protein load in this dish, reducing the amount of the chicken. Perhaps a little more spice next time.

duonyte December 28, 2012

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