Butter Chicken

At Project Angel Heart, our menus incorporate meals inspired by 14 different cuisines, bringing a world of flavor to our clients while meeting their unique nutritional needs.

One client favorite? Butter chicken—a comforting, protein-packed Indian-inspired dish full of warm spices and rich flavors. Despite its name, our version gets its creamy texture from yogurt or low-fat cream cheese. In honor of National Nutrition Month, try making it at home and enjoy a meal that’s both nourishing and delicious!

Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish provides high-quality protein from chicken breast to support muscle health, healing, and satiety. Heart-healthy olive oil offers beneficial fats, while carrots, celery, onions, and roasted red peppers add fiber, antioxidants, and essential vitamins A and C to support immune function. Garlic and ginger enhance flavor while providing anti-inflammatory and digestive benefits.

Bowl of butter chicken

Serves 4-6 people

  • 1/4 cup olive oil
  • 1 pound chicken breast meat, diced in 1/2-inch cubes (Project Angel Heart uses a 50/50 breast-to-thigh blend for extra flavor)
  • 1/2 yellow onion, sliced
  • 2 medium-sized carrots, peeled and diced in 1/4-inch cubes
  • 1-2 celery stalks, diced in 1/4-inch cubes
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1 small can roasted red peppers, pureed
  • 2-3 cups chicken stock
  • 2 tablespoons garam masala
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, plus 2 tablespoons for garnish
  • 1/2 cup Neufchâtel or low-fat cream cheese
  • Salt and pepper to taste

Heat a large-bottom saucepan on medium-high heat. When the pan is hot, add 2 tablespoons of the oil and the chicken. Stir continuously until the chicken is browned on all sides, then add the diced onions, carrots, celery, and red peppers, and reduce heat to medium.    

Heat 1/4 cup olive oil in a Dutch oven or medium-sized pot over medium heat. Add the diced chicken and cook until lightly browned. Remove and set aside.

Add the onions, carrots, and celery to the pot. Sauté until vegetables become translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking until fragrant (about 1 minute, careful not to burn).

Return the chicken to the pot. Add the roasted red pepper puree, chicken stock, and all the spices. Stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 20-30 minutes, stirring occasionally.

Once the desired consistency is reached, turn off the heat. Stir in the lime juice, 1/4 cup cilantro, and Neufchâtel cheese until fully incorporated. Season with salt and pepper to taste and garnish with the remaining cilantro.

Serve with rice or roasted potatoes, and add a side salad or steamed green beans for extra fiber and nutrition. Enjoy!