How to Cook

Dr. Behnawa
No-Butter Butter Chicken

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Dr. making dinner

Dr. Susan Behnawa is no stranger to bold flavors and delicious cuisine. Although she was raised in Temecula, CA, she has a rich middle-eastern heritage. Dr. Behnawa is also a fan of the keto lifestyle and encourages low carb eating to lower blood pressure. Just because you’re trying to lessen carbs, does not mean you have to relinquish flavor. This recipe for no-butter butter chicken is inspired by Dr. Behnawa’s heritage and love for low-carb living. This recipe is keto friendly and is great for any easy weeknight dinner!


  • 1 small yellow onion, chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 2 tablespoons tomato paste
  • ½ tablespoon brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon garam masala
  • ½ tsp red chile flakes
  • 1 tsp salt
  • ¼ cup low fat yogurt
  • 1 lb chicken breasts (about 2 large breasts) cut into cubes
  • ½ cup water
  • 2 tbsp olive oil


  • Heat  a large skillet over medium-high heat and add the olive oil.
  • Once the oil is heated, add the onions and allow them to cook until the middle is translucent and the edges are getting slightly browned
  • Add the chopped garlic and ginger and cook for about 30 seconds-1 minute or until the garlic is cooked through but not burned
  • Add the brown sugar, cumin, garam masala, chili flakes, and salt and cook for 1-2 minutes until spices are mixed together and start to stick to the pan
  • Add the chicken cubes to the pan and stir to coat them in the spice mixture
  • Add in the yogurt and the water and allow the dish to simmer until the sauce is reduced and the internal temperature of the chicken has reached 160 degrees

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