Low Fat Butter Chicken | How to make Low Fat Butter Chicken

By Deeba Rajpal  |  29th Jul 2015  |  
4.4 from 8 reviews Rate It!
  • Photo of Low Fat Butter Chicken by Deeba Rajpal at BetterButter
Low Fat Butter Chickenby Deeba Rajpal
  • Prep Time


  • Cook Time


  • Serves





About Low Fat Butter Chicken Recipe

Here is one dish synonymous with Indian cuisine, a must have culinary experience, a quintessential part of India that charms one and all, it has to be butter chicken. From popping up on practically every wedding menu to every Indian restaurant overseas, it's a firm favourite. There’s something homey and comforting in butter chicken, the curry that put India on the global culinary map.

Low Fat Butter Chicken

Ingredients to make Low Fat Butter Chicken

  • 200ml yogurt hung for 30 minutes
  • 1/2 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • Juice of 1 lime
  • 1 tbsp chicken tikka masala {tandoori masala}
  • 1 tsp mustard oil
  • 500 gms boneless Thigh pieces cut up into 2 pieces"
  • salt to taste
  • 1 tsp melted Ghee/oil for basting
  • For the gravy /sauce:- 2 tbsp Ghee {or oil}
  • 2 small onions
  • 1' piece ginger
  • 4 cloves garlic
  • 2 tsp coriander/dhania powder
  • 1/2 tsp Paprika/degi mirch
  • 200ml tomato puree
  • 1-2 Green chilies chopped fine {deseed to decrease heat}
  • 1 teaspoon dried fenugreek leaves/kasuri methi
  • 1/2 cup milk
  • 1/2 tsp roasted cumin/zeera powder
  • salt to taste

How to make Low Fat Butter Chicken

  1. In a large bowl combine yogurt, ginger, garlic, salt, oil, tikka masala and lime juice. Check for seasoning and add chicken. Combine well and leave this in fridge for few hours or overnight.
  2. Preheat your oven at 200C. Take a roasting pan and layer the chicken in single layer along with remaining marinade. Roast for 12-15 minutes and turn the pieces over to roast for another 12-15 minutes.
  3. Take the chicken out of the oven and separate pieces and place them in a bowl. Collect the marinade in another bowl.
  4. Grind the onion, ginger & garlic to a smooth paste. Heat clarified butter in a large skillet on medium heat for gravy/sauce. Add onion paste and saute for 5-7 minutes until fragrant, and the oil begins to leave the sides.
  5. Now add the dry masalas, tomato puree and green chilies. Stir well, cover and simmer until the oil leaves sides, 5-7 minutes.
  6. To this add reserved marinade, salt, pepper, fenugreek leaves and chicken. Combine well. Cook covered on low flame for about 10 minutes. Stir in the milk. Taste and adjust seasoning, then sprinkle over zeera powder.
  7. Serve hot with naan, lachcha pudina paratha, tandoori paratha or basmati rice.

Reviews for Low Fat Butter Chicken (8)

Shefali Munjal3 years ago

yummm..... butter chicken with such few calories... awesome.

Lata Das3 years ago


Reena Andavarapu3 years ago

Going to try this...

Tahseen Fathima4 years ago


Christine Lambert4 years ago


Archana Karode4 years ago

very nice

Binny Sharma4 years ago

Hi Deeba, was trying out this chicken recipe but just a couple of queries..onions are mentioned in the ingredients but not in the preparation? Also there is no mention of cream in the ingredient list.Could you please clarify and update the recipe?

Vinitha Naidu4 years ago

There seems to be mismatch between the ingredients listed on the left and those mentioned in the recipe! For example dhania and zeera powder are missing from the preparation notes. Also if you roast the chicken at 400ºC it will get burnt. I think the chef