Better Butter Chicken


  • 2 Tbsp. butter
  • 1 1/2 cup chopped onions
  • 2 tsp. minced garlic
  • 1 Tbsp. grated ginger root
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground tumeric
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1 can n0-salt-added diced tomatoes, drained
  • 1 1/2 cups reduced sodium chicken broth
  • 1 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 chicken breasts
  • 1/3 cup plain greek yogurt
  • 1 Tbsp. minced gresh cilantro
  • hot cooked basmati rice (optional)


Prepare chicken by sauteeing it in a pan sprayed with cooking spray.   Melt coconut oil in a deep, 10-inch skillet over medium heat.Add onions and garlic.  Cook slowly, stirring often, until onions are tender, about 5 minutes.Mix gingeroot, chili powder, coriander, turmeric, cinnamon, and chili powder in a small bowl.  Add to onions and garlic and cook for 1 more minute. Add tomatoes, chicken broth, brown sugar, salt, and pepper to the skillet.  Reduce heat to low.  Cover and simmer for 10 minutes, stirring occasionally. Add chicken and plain greek yogurt.  Simmer uncovered for 5 more minutes.Remove from heat and stir in cilantro. Serve over hot basmati rice, if desired.