Recipes / Light dishes / Light homemade butter chicken
Lunch
Dinner
High protein
Light
Gluten-free
Light homemade butter chicken
Chicken marinated in yoghurt and garam masala in a creamy tomato, onion and spice sauce, lightened with Greek yoghurt instead of cream.
- Cooking
- 20 min
- Prep
- 10 min + 15 min marinating
- Difficulty
- Easy
Per serving
370 kcal
Protein · 47 %
44 g
Fat · 24 %
10 g
Carbs · 29 %
27 g
Estimate per serving without the naan or rice on the side. The percentage is the share of the calories.
Ingredients
For 2 servings
- Chicken
- 300 g chicken breast, diced
- 2 tbsp 0% fat Greek yoghurt
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp olive oil
- 1 tbsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp paprika
- 0.5 tsp chilli powder
- 0.5 tsp salt
- 0.5 tsp pepper
- Sauce
- 2 tsp butter
- 1 medium onion, chopped
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tbsp tomato purée
- 360 g tinned chopped tomatoes
- 1 tbsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp paprika
- 0.5 tsp chilli powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 80 g 0% fat Greek yoghurt
- 2 tsp honey
- 120 ml milk or water, to loosen the sauce optional
- To finish and serve
- coriander
- a little yoghurt or coconut milk
- naan bread or rice
Step by step
- Marinate the diced chicken with the yoghurt, garlic, ginger, oil, garam masala, turmeric, chilli, paprika, salt and pepper for 15 minutes.
- Cook the chicken in a very hot frying pan for 5 to 6 minutes. Take it out and set aside.
- In the same pan, add the butter, onion, garlic and ginger and cook until soft.
- Add the tomato purée and cook for a minute. Stir in the chopped tomatoes and the same spices as the chicken and simmer gently for 5 minutes.
- Transfer to a blender with the Greek yoghurt and honey and blend until smooth.
- Put it back in the pan with the chicken. Finish with coriander and a little yoghurt or coconut milk, and serve with naan or rice.