Better butter chicken

Prep 15 min
Total 30 min
Makes 4 Servings

Ever order a curry and find pools of grease floating on it? We cut way back on butter and added a secret ingredient — cashew butter!



1 tsp
skinless, boneless chicken breasts, about 500g, cut into 1-in. cubes
onion, finely chopped
garlic cloves, minced
2 tbsp
grated ginger
2 tsp
1 tsp
1 tsp
1 tsp
ground coriander
1/4 tsp
680-mL bottle
tomato passata
1/4 cup
cashew or almond butter
2 tbsp
35% cream
1/2 tsp
1/2 cup
chopped fresh cilantro


  • HEAT a large frying pan over medium. Add oil, then chicken. Cook until chicken is browned and no pink remains, 3 to 5 min. Transfer to a plate. Add onion, garlic, ginger and spices to pan. Cook, stirring often, until onion starts to soften, about 3 min. Return chicken and any juices to pan. Stir in tomatoes, and scrape up and stir in any brown bits from pan bottom. Simmer, covered, until slightly thickened, about 5 min. Add cashew butter, cream and salt. Stir until no streaks remain. Sprinkle with cilantro. Serve over brown rice if desired.

Kitchen tip: Just a small amount of 35% cream makes a huge difference in flavour and has, overall, little effect on the total calories.


Calories 253
Protein 30 g
Carbohydrates 15 g
Fat 7 g
Fibre 2 g
Sodium 711 mg
Excellent source of Iron

Issue: February 2014

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Photo credit: Better butter chicken Photo by Roberto Caruso

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