Butter Chicken using SAGANÀ Coconut Spread

If you are craving for a good curry dish, then you should try making Butter Chicken. A popular recipe from India, this is unlike the curries that Filipinos are accustomed to. Instead, Butter Chicken is made with fragrant spices and Indian staple ingredients like garam masala, yogurt, garlic, ginger and tomatoes. 

Just by making a quick research online will lead you to countless versions of the recipe, but it all starts with marinated chicken that’s grilled or charbroiled, while a fragrant, rich and creamy sauce is simmered perfectly before you add the chicken in. The sauce is addicting but is not complete without mixing in a few tablespoons of butter for that extra richness. 

Using Saganà Coconut Spread, this Butter Chicken becomes keto-friendly and dairy free too! Once you’ve mastered making the marinade and the sauce, you can try and choose different kinds of meat, or replace it entirely with paneer or chickpeas if you want to make a vegetarian version. Just make sure you have some fresh cilantro to use as a final ingredient to make this one of the easiest yet most delicious things that you can prepare.

How to make butter chicken:



1 kilo chicken thigh fillet, sliced into pieces

1/4 cup greek yogurt
5 cloves of garlic, minced
1 tbsp fresh grated ginger
2 tsp garam masala
1 tsp cumin 
1/2 tsp turmeric
1/2 tsp tsp cayenne pepper (or chili powder)
1 tsp Pink salt


4 tbsp SAGANA Coconut Spread
1 large red onion
5 cloves of garlic, minced
150 grams Tomato paste 
1 tbsp ginger
1 tbsp garam masala
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne
2 cans 400ml Thai coconut milk
1 can water
1 tsp white pepper
1 tsp pink salt
2 tbsp SAGANA butter, cubed
Fresh cilantro
Roti, Naan or cooked Basmati rice

In a bowl, toss together the chicken thigh fillet, yogurt, 3 cloves fo garlic, 1 tbsp of ginger, 2 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1 tsp salt. Let it sit for 5-10 minutes.


Heat butter in a large pan over medium high heat. Add chicken and sear on both sides until browned. Do in batches. Remove from skillet and set aside.

On the same pan, add onion, garlic and ginger until softened. Add 1 tbsp ginger, 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cayenne pepper. Cook until fragrant, about 5 minutes.

Add tomato paste and continue cooking for 3-4 minutes.

Reduce heat to low and add 2 cans of coconut milk and a can of water. Stir to combine and bring the sauce to a simmer until sauce thickens. Add the chicken and any juices on the pan and cook, stirring occasionally until sauce thickens and reduces, about 30 minutes (or more) on low heat. Season with salt and white pepper.

Garnish with freshly chopped cilantro, and serve the chicken and sauce over bowls of rice or roti. Enjoy!!!

Tip: if you can simmer it for a long time, it tastes even better the day after :)