Buttered (GHEE) chicken curry

This recipe is a total-game-changer.  It is not difficult to make and is SO amazing if you are craving a comforting Indian dish.  I am going to go ahead and put out this disclaimer: I am completely aware that this recipe  may not taste anything like Indian grandmother's authentic butter chicken recipe, which probably takes way longer, has ingredients I have never heard of, and tastes like MAGIC in a bowl, BUT mine doesn't take quite as long, doesn't have crazy ingredients, and still tastes like MAGIC in a bowl.  I am all about accessible recipes! Trust me, you want to get to making this. It is honestly very easy to make and you most likely have a majority of the ingredients already. 

Before you start concocting this amazing recipe, let's go over a little bit about G H E E:

Ghee is formed when the milk solids of butter are removed, which makes ghee dairy free! It is higher in small and medium chain fatty acids (about 25%), as compared to butter. Ghee is also a rich source of oleic acid, polyunsaturated fat, vitamins A & K, and has a high smoke point of around 400-500 degrees. Higher smoke points are very important. You wan to choose fats with smoke points that are appropriate for your cooking technique. Check out the chart to the right of uses, oil type, and smoke point for a better understanding of which fats you should cook with which cooking technique. 


  • 6 tbs. ghee, divided OR if making from scratch: 2 lbs. grass-fed organic butter, 1 cup grated turmeric root, 2 tbsp. crushed black pepper (optional ingredients: ginger, lemon grass, hot peppers)
  • 2 lbs. boneless chicken breasts, cut in 1 inch chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tsp. garam masala
  • 1 tbsp. fresh grated ginger
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1.5 c. tomato sauce (one 14 oz. can)
  • 2 cups full-fat Greek Yogurt
  • Salt & Pepper to taste 
  • Lime, Cilantro, and Cashews (toasted, crushed) for garnish

How To 

  •  Medicinal Ghee:
    • You can purchase it already made, but if you want to try making it yourself, follow these directions: 
      • Place a heavy bottom sauce pan over medium to low heat. Add the butter and allow to melt and come to a low
      •  As it is it is simmering, scrape off the milk solids that begin forming at the top and discard.
      •  Once the butter becomes clear and golden in color you can remove from the heat and strain through a sieve
        lined with cheese cloth to remove any remaining milk solids.
      • Return this to the pan and while still hot add the turmeric and black pepper.
      • Allow to sit for ½ hr or longer as it cools, you may need to warm it slightly to keep it a liquid without overcooking
        the ghee.
      • Strain into a container and store for future use.
  • Chicken
    • Using 2 tbsp. of ghee in a large skillet over medium-high heat, brown the pieces of chicken (each side). They do not need to be cooked all the way through. Work in batches and set aside when finished. 
    • Melt 2 more tbsp. of ghee in the pan over medium heat. Add onion and cook until softened and translucent, around 3 minutes. Add garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to thoroughly combine spices with onion, garlic, and ginger. Cook for about 30 seconds. Add tomato sauce. 
    • Bring mixture to a simmer and let cook for 5 minutes. Add yogurt. Bring mixture to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low, making sure that it is simmering, not boiling. 
    • Stir in remaining 2 tbsp. of ghee and season with salt and pepper to taste. 

Serve garnished with lime, cilantro, cashews alongside rice and naan. 

Health Perks

Easy and quick


Volatile healing oils 

protein RICh

blood glucose support



spices for flavor and nutrients  


increases blood circulation

Kid Friendly 


LunchKatrina Kreimer