Butter Chicken

[The Ghee Whiz Remix]

Rich, aromatic butter chicken featuring traditional ghee for deeper flavor and better digestibility. This lighter version uses coconut milk and wholesome ingredients while maintaining all the warming spices you crave.

remixology.com/recipe/butter-chicken/

Makes

Serves 4-6

Total Time

1 hr 15 min (20 min prep)

Ingredients

For Marinade:
2 lbs (900g) boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup (120ml) plain kefir or Greek yogurt
1 tbsp (15ml) fresh lemon juice
2 tsp (4g) garam masala
1 tsp (2g) ground cumin
1 tsp (3g) Diamond Crystal kosher salt

For Sauce:
3 tbsp (45g) ghee
1 large onion (200g), finely diced
4 cloves garlic (12g), minced
1 tbsp (15g) fresh ginger, grated
2 tsp (4g) garam masala
1 tsp (2g) ground cumin
1 tsp (2g) smoked paprika
1/2 tsp (1g) turmeric
1/4 tsp (0.5g) cayenne pepper (optional)
1 can (14oz/400ml) full-fat coconut milk
1 can (14oz/400g) crushed tomatoes
2 tbsp (40g) raw honey
1 tsp (3g) Diamond Crystal kosher salt
2 tbsp (30ml) fresh lemon juice
1/4 cup (15g) fresh cilantro, chopped

Steps

Marinate:

In large bowl, combine chicken with kefir, lemon juice, garam masala, cumin, and salt. Mix well, cover, and marinate for at least 30 minutes at room temperature or up to 24 hours refrigerated.

Cook:

Heat ghee in large heavy-bottomed pot or Dutch oven over medium-high heat. Add marinated chicken and cook 6-8 minutes until browned on all sides and cooked through. Remove chicken and set aside.

Saute:

In same pot, add diced onion and cook 5-6 minutes until softened and golden. Add garlic and ginger, cooking 1 minute until fragrant.

Spice:

Add garam masala, cumin, paprika, turmeric, and cayenne (if using). Cook 30 seconds, stirring constantly, until spices are fragrant and well combined.

Simmer:

Stir in coconut milk, crushed tomatoes, honey, and salt. Bring to gentle simmer, reduce heat to low, and cook 15-20 minutes until sauce thickens slightly.

Finish:

Return chicken to pot and simmer 5-10 minutes until heated through and chicken is tender. Stir in lemon juice and adjust seasoning with salt and honey to taste.

Serve:

Remove from heat, garnish with fresh cilantro, and serve immediately over cauliflower rice, cassava flour naan, or your preferred grain-free base.

Make it Good For The Gut (Optional)

Replace coconut milk with plain kefir for the final 5 minutes of cooking to add probiotics and tanginess. Add 1 tbsp fermented garlic paste with the fresh garlic for enhanced flavor and gut benefits. Include 1 tsp fresh turmeric root (grated) instead of ground for anti-inflammatory benefits. Stir in 1 tbsp apple cider vinegar at the end for digestive support. Serve over cauliflower rice with fermented vegetables on the side.

Remix Options

Protein Alternatives: Use 2 lbs (900g) wild-caught shrimp (add in last 5 minutes), paneer cubes, or extra-firm tofu for vegetarian version. Spice Variations: Add 1 tsp ground cardamom and 1/2 tsp cinnamon for Mughlai-style, or 1 tbsp curry powder for simpler flavor profile. Dairy-Free Version: Replace kefir marinade with coconut yogurt, use coconut cream instead of coconut milk for richer sauce. Sweetener Swaps: Replace honey with 2 tbsp pure maple syrup or 1 tbsp brown coconut sugar dissolved in 1 tbsp water. Heat Level: Add 1-2 fresh serrano peppers (minced) with garlic, or 1 tsp harissa paste for North African twist. Vegetables Add-ins: Stir in 1 cup (150g) peas, diced bell peppers, or cauliflower florets in last 10 minutes of cooking. Serving Ideas: Over cauliflower rice, cassava flour naan, or with roasted sweet potato wedges.

Good To Know

Ghee Benefits: Traditional ghee provides superior flavor and is easier to digest than butter – its clarified nature removes lactose and casein while concentrating fat-soluble vitamins A, D, E, and K. Marinating Magic: Kefir or yogurt tenderizes chicken through natural enzymes while adding probiotics – marinate minimum 30 minutes, maximum 24 hours for best texture. Spice Blooming: Toast whole spices in ghee for 30 seconds before adding ground spices to release maximum flavor compounds and create aromatic base. Coconut Milk Tips: Use full-fat coconut milk and don’t shake can – scoop thick cream from top for richness, then add remaining liquid as needed for desired consistency. Make-Ahead Instructions: Prepare sauce up to 3 days ahead and refrigerate – reheat gently and add fresh herbs before serving, flavors improve overnight. Storage Guidelines: Refrigerate leftovers up to 4 days or freeze up to 3 months in portion-sized containers. Reheating Instructions: Thaw overnight if frozen, reheat gently over low heat stirring frequently, add splash of coconut milk if sauce thickens too much. Freezing Tips: Cool completely before freezing, leave 1-inch headspace in containers for expansion, label with date and contents. Troubleshooting: If sauce curdles, remove from heat and whisk in 1-2 tbsp cold coconut milk; if too spicy, add extra honey and coconut milk to balance heat.