Butter Chicken
Around 35% fewer calories, significantly lower fat and cholesterol, full-fat Greek yoghurt in place of double cream, with all the authentic warmth and depth of the classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 500g skinless chicken breast. Combine chicken with 100g Greek yoghurt, 1 tsp garam masala, and salt; marinate 30 minutes minimum. Finely dice 1 large onion, mince 4 garlic cloves, grate 25g fresh ginger. Measure spices: cumin, coriander, turmeric, chilli powder, kasuri methi.
Sear
Heat 1 tbsp ghee in a heavy pan over medium-high heat. Working in batches, sear marinated chicken 6–8 minutes until golden on all sides. Set aside on a plate.
Saute
In the same pan over medium heat, cook onion 8 minutes until soft and golden. Add garlic and ginger, cook 2 minutes until fragrant.
Bloom
Stir in cumin, coriander, turmeric, and chilli powder; cook 1 minute until aromatic and the spices coat the onion base.
Simmer
Add 400g canned tomatoes and stir to combine. Simmer 15 minutes over medium heat, stirring occasionally, until sauce thickens noticeably.
Build
Return seared chicken to the pan. Simmer 10 minutes over medium heat, stirring gently, until chicken is cooked through and tender.
Finish and plate
Remove from heat entirely. Slowly stir in remaining 100g Greek yoghurt until fully combined. Return to lowest possible heat without boiling. Stir in kasuri methi, adjust salt, and serve immediately in bowls or over rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.