Name: Low Sodium Butter Chicken
Prep time: 5 min
Cook time: 28 min
Ingredients: 1 ½ lbs boneless (skinless chicken thighs, cut into bite-sized pieces); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 small onion (finely chopped); 3 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1 teaspoon garam masala; 1 teaspoon paprika or red chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon turmeric; ½ teaspoon black pepper; 1 15 oz can no-salt-added tomato sauce; ½ cup unsalted chicken broth; ½ cup Greek yogurt (beaten with 2 tbsp water); 1 tablespoon lemon juice; 1 teaspoon honey; ¼ cup fresh cilantro (chopped (for garnish)); Cooked rice or naan for serving

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Craving comfort? This Low Sodium Butter Chicken combines tender chicken and a velvety, creamy sauce seasoned with warm spices. With just a few simple changes, you can enjoy this classic Indian-inspired dish without worrying about your sodium intake.

Low sodium butter chicken garnished with fresh parsley, served alongside a lemon wedge and a piece of naan bread.

Reasons to Love This Easy Butter Chicken Recipe

One of my favorite challenges is transforming our most beloved traditional recipes into flavorful, low-sodium versions that are just as tasty. From my Low Sodium Meatloaf and Low Sodium Beef Stew Recipe to my Low Sodium Frittata and Low-Sodium Margherita Pizza, I’ve found ways to make healthier options for our favorite meals.

That’s why this low sodium butter chicken recipe is a winner in my book. Butter Chicken has always been one of my go-to dishes when I’m craving something rich and creamy. It has a fantastic smell, and the flavors are just as incredible!

All you need is simple ingredients like unsalted butter, tomato sauce, and chicken broth to bring this easy recipe to low-sodium status—this healthy butter chicken brings joy to both your heart and your taste buds!

Sodium Notes by Stephanie B., Registered Dietitian

A classic Indian dish, this Low Sodium Butter Chicken recipe is quick and easy to make and yet so delicious with bold spices you won’t miss the salt typically added. Unlike traditional butter chicken recipes, this version does not require extra time marinating, which means you can enjoy it sooner!

Flavor-rich onion, garlic, and spices, combined with a simple swap of no-added-salt tomato sauce, create a flavorful, creamy, lower-sodium sauce. As an added bonus, tomatoes are high in potassium, an important nutrient that helps lower blood pressure when following a low-sodium diet.

A flat-lay of ingredients for low sodium butter chicken on a white surface, including chicken, tomato sauce, warm spices, and unsalted butter.

Featured Ingredients

Boneless, skinless chicken thighs: The classic cut of chicken for butter chicken because they are juicy and flavorful.
Unsalted butter: You can’t have butter chicken without butter! We use unsalted, of course.
Onion, garlic, & ginger: This fantastic trio of aromatics gets a flavorful base going.
Spice mix: A bold blend of garam masala, paprika (or red chili powder if you’re a fan of spicy food), ground cumin, ground coriander, turmeric, and black pepper.
No-salt-added tomato sauce: This is used as the base of the butter chicken sauce. You can easily find this at your local grocery store!
Unsalted chicken broth: This adds depth of flavor without adding extra sodium.
Greek yogurt: This gets beaten with 2 tbsp water and then added to the sauce, making it thick and tangy.
Lemon juice: Fresh lemon juice adds a bright, refreshing element to the dish.
Honey: Adds a touch of sweetness to balance out the spices.
Fresh cilantro: Use this as a garnish for some added freshness and color.
Cooked rice or naan: These are staple accompaniments to butter chicken, providing a perfect vehicle for soaking up all the delicious sauce!

A close-up of shredded low sodium butter chicken in a creamy sauce.

Preparation

Let’s get started by prepping our aromatics! Finely chop the onion, then bring out the bold flavors by mincing the garlic and ginger.

Cooking

Now we sauté the chicken. Heat olive oil in a large skillet or saucepan over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove and set aside.

In the same pan, melt the butter. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another 30 seconds until nice and fragrant.

Next, stir in the spices and cook for 1 minute until toasted. Then, pour in the tomato sauce and chicken broth, stirring to combine. Let it simmer for 5 minutes to develop the flavors.

Spices toasting in a skillet with onions, garlic, and ginger for low sodium butter chicken recipe.

Sauce for low sodium butter chicken warming up in a skillet.

To finish things off, stir in the beaten yogurt, lemon juice, and honey. Add the cooked chicken back into the pan, coating it in the curry sauce. Simmer for another 8-10 minutes until the chicken is fully cooked and the sauce thickens.

Tip: To prevent the Greek yogurt from curdling, make sure to remove the pan from heat before adding it in.

Low sodium butter chicken in a skillet, with the creamy sauce bubbling and tender chicken pieces coated in warm spices.

Serving

Can you smell the delicious aromas filling your kitchen? That’s when you know it’s ready to be served. Garnish with fresh cilantro and serve over white rice or with naan. Enjoy!

What Goes Well with Low Sodium Butter Chicken?

Now that you’ve mastered this tasty low-sodium butter chicken recipe, let’s make it complete with traditional sides like naan, fluffy basmati rice, or even a refreshing cucumber and tomato salad.

Want to go the non-traditional route and create some fusion? Go for it! Serve the butter chicken over quinoa or cauliflower rice for a high-protein or low-carb alternative, or pair it with roasted vegetables for something a little lighter.

A close-up of low sodium butter chicken in a skillet, with the creamy sauce and tender chicken pieces ready to enjoy.

Storage & Reheating

If you have any leftover butter chicken, let it cool down and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium heat until hot or in the microwave if you’re in a hurry.