Impress your friends with this meal for lunch, or dinner! It is best made a day in advance and re-heated as you need it. Replacing flour and starchy rice with nutrient dense ingredients means this is a delicious “health food” – packed with healthy fats and vegetables.

Prep time: 45 minutes
Cooking time: 45 minutes
Carb count: 18.6g

Serves: 3-4.



500g Chicken thigh or breast cut in thirds

For the marinade:
1 cup (200g) Natural yoghurt
2 tsp (10g) Cumin
2 Garlic cloves
2 inch piece (15g) Ginger, peeled
2 tbsp (30g) Tomato paste
1 ½ tsp (10g) Ground coriander
1 ½ tsp (10g) Garam masala

For the sauce:
Standard tin (400ml) Tinned tomatoes
2 Onions, diced
4 Cloves
1 stick Cinnamon ( or apprx 7g Ground cinnamon)
Fresh chilli or cayenne pepper to taste
1 tbsp (15g) Fresh coriander, chopped
1 cup (200ml) Cream
2 tbsp (30g) Cashew nuts


Coconut naan:
3½ tbsp (50g) Coconut flour
Pinch of Salt
Pinch of Baking powder
Pinch of Baking soda
4 Eggs, beaten
2 tbsp (25ml) Coconut milk


Make the marinade (the night before if possible) by blitzing all the marinade ingredients in a food processor. Marinate the chicken overnight to let the flavours penetrate and the yoghurt tenderise the chicken.

Lay the chicken pieces on the cooling wire insert of the oven tray (reserving the marinade for stirring through the sauce later) and grill until the chicken begins to take on a nice colour, about 8 minutes under a hot grill. Season the chicken and transfer to a plate to rest.

The chicken will still be under-cooked; it will finish cooking in the sauce ensuring it is juicy and tender.

Begin the sauce by sweating the onions until lightly brown, add the spices and cashews and sauté for 2 minutes on a medium heat. Add in the chopped tomatoes and allow to reduce for 5 minutes. Transfer the sauce to the food processor and blitz.

Push the sauce through a strainer and add in the chicken, the remaining marinade, the cream and the coriander. Bring to the boil and simmer for 4 minutes to finish cooking the chicken and to allow the flavours to combine.

Mix all the ingredients for the coconut naan together and rest the mix for 5 minutes. Heat a frying pan and add a little oil to the pan. Cook the naan mixture for 1-2 minutes on each side and transfer to a plate.

Serve the butter chicken with some or all of the accompaniments for a delicious lunch with friends.


Join the discussion 10 Comments

  • Nicole Hamilton says:

    Hi there.
    Just wondering about the safety of using the marinade that had the raw chicken in it as as sauce. I googled it up as I was always under the impression that this was not a safe thing to do. The Australian Food Safety Guide suggests that this practice be avoided. I am happy to make double the marinade sauce and save half for the sauce but am curious as to your thoughts on this.



    • What The Fat? says:

      Hi Nicole,

      The marinade gets added to the sauce with the chicken, brought to the boil and simmered for 4 minutes so it is perfectly safe and pasteurised through that process.

  • Nickie says:

    Hi guys.. doing a whole heap of homework with your book etc. While you talk about 18.6 gms of carbs for example for the above dish – would that be the carb count for our son that is has type 1 diabetes. cheers

  • Jacqueline says:

    The picture shows an accompaniment that looks like a bowl full of rice (turned upside down), what is that if not rice?

    • What The Fat? says:

      Hi Jacqueline, thanks for the query. It’s cauliflower rice – you can find the recipe for that accompaniment in What The Fat? book as well.

  • Gemma says:

    Can you substitute cream or milk for coconut milk in the naan? Thanks

    • What The Fat? says:

      Hi Gemma,

      Short answer is I don’t know ☺
      I think it would be fine, it has a similar fat/water ratio, definitely worth a go.

      Cheers, Craig

  • Rachael says:

    Do you have the macronutrients for this meal?

    • What The Fat? says:

      Hi there, the carb count is provided 18.6 per serve. We haven’t worked out the other macros but it’s easily done by entering all the ingredients into a phone / computer APP – try it, it will be good to know how to do this as it allows you to learn a lot about food composition – a useful skill if you want to successfully and sustainably enjoy the LCHF lifestyle. Divide the total recipe by 3 or 4 to get an idea of a serving size for one. Use an APP called Fat Secret, it’s one of my favourites. Good luck!

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