Creamy Butter Chicken – With A Fiber Twist
Rich, creamy, and full of warm spices, this butter chicken has all the comfort of the classic dish with a secret fiber boost. Puréed cannellini beans melt seamlessly into the sauce, making it extra velvety without changing the flavor. Perfect for scooping up with rice or naan, it’s a cozy weeknight dinner that’s both nourishing and indulgent.
Servings servings
Ingredients
CHICKEN MARINADE
- 1.5 pounds chicken breast, about 2 large breasts, cubed
- 1/4 cup plain whole yogurt
- 2 tablespoons garam masala
- 2 teaspoons salt
- 1 1/2 teaspoons cumin
- 1 tablespoon coriander
- 1/2 tablespoon turmeric
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne powder, add more for spiciness
- 2 tablespoons neutral oil or ghee
THE SAUCE
- 1 tablespoon neutral oil or ghee
- 1/4 cup tomato paste
- 1/2 cup tomato sauce
- 1 15 oz can cannellini beans, drained and rinsed
- 1/4 cup milk, plus an extra splash if needed
- 2/3 cup heavy cream, or half and half, whole milk
- 1/3 cup unsalted butter
- 1 tablespoon sugar, or to taste
FOR GARNISH
- chopped cilantro
- yogurt
Instructions
- Marinate the Chicken: In a large bowl, mix together the chicken, yogurt, garam masala, salt, cumin, coriander, turmeric, ginger, garlic, paprika, cayenne, and oil or ghee. Toss until evenly coated. Optional: Cover and refrigerate for at least 30 minutes, or up to overnight.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 7-8 minutes, stirring occasionally, until fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set aside.
- Start the Sauce: In the same skillet over medium heat, add 1 tablespoon oil or ghee. Add the tomato paste and cook for 2–3 minutes, stirring often, until it deepens in color and becomes rich and fragrant.
- Blend Beans & Milk: In a blender, combine the drained cannellini beans with milk and purée until completely smooth and creamy. Add an extra splash of milk if needed to loosen the texture.
- Build the Sauce: Stir the tomato sauce into the skillet with the cooked-down tomato paste. Add the bean purée, then pour in the heavy cream. Stir well, then finish with the butter, letting it melt into the sauce. Add sugar and stir together.
- Return the cooked chicken to the skillet, tossing to coat it in the sauce. Simmer for 2–3 minutes to bring everything together. Taste and adjust salt, spice level, and sugar to your liking.
- Garnish with chopped cilantro and a dollop of yogurt. Serve warm with basmati rice or naan.
Notes
Q: Why use cannellini beans in butter chicken?
A: Blending cannellini beans with milk gives the sauce a naturally creamy texture while boosting fiber and protein. You can even use just half a can if you want a lighter touch without changing the flavor too much. Q: Can you taste the beans in this?
A: Not at all — the spices, tomato, and cream dominate the flavor. The beans blend in smoothly, giving body and richness to the sauce without altering the classic butter chicken taste. Q: Is this recipe spicy?
A: This butter chicken just has a quick little kick from the cayenne, but it’s not spicy overall. If you prefer, you can skip the cayenne completely for a milder flavor. Q: What can I use instead of chicken breast?
A: Boneless, skinless chicken thighs are a great option — they’re juicier and add even more richness to the sauce. Q: My sauce came out too thick, what can I do?
A: Stir in a splash of cream or water to thin it out. Don’t add too much cream though, since it can dilute the vibrant color. Always taste and adjust the spices after adding more liquid. Q: Can I make this dairy-free?
A: Absolutely. Swap the yogurt with a dairy-free yogurt, replace the heavy cream with coconut cream, and use vegan butter. Q: How do I store leftovers?
A: Store cooled butter chicken in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months — just thaw and reheat gently on the stove.
A: Blending cannellini beans with milk gives the sauce a naturally creamy texture while boosting fiber and protein. You can even use just half a can if you want a lighter touch without changing the flavor too much. Q: Can you taste the beans in this?
A: Not at all — the spices, tomato, and cream dominate the flavor. The beans blend in smoothly, giving body and richness to the sauce without altering the classic butter chicken taste. Q: Is this recipe spicy?
A: This butter chicken just has a quick little kick from the cayenne, but it’s not spicy overall. If you prefer, you can skip the cayenne completely for a milder flavor. Q: What can I use instead of chicken breast?
A: Boneless, skinless chicken thighs are a great option — they’re juicier and add even more richness to the sauce. Q: My sauce came out too thick, what can I do?
A: Stir in a splash of cream or water to thin it out. Don’t add too much cream though, since it can dilute the vibrant color. Always taste and adjust the spices after adding more liquid. Q: Can I make this dairy-free?
A: Absolutely. Swap the yogurt with a dairy-free yogurt, replace the heavy cream with coconut cream, and use vegan butter. Q: How do I store leftovers?
A: Store cooled butter chicken in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months — just thaw and reheat gently on the stove.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!