Page 184
Recipe detail
BUTTER CHICKEN
Lunch/Dinner
Prep
20 Mins
Cook
25 Mins
Serves
4
Macros per serving
Calories
305
Protein
54g
Carbs
10g
Fat
7g
Instructions
6 steps
- 1In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, ginger, garam masala, turmeric, cumin, paprika, ground coriander, cayenne pepper (if using), salt, and pepper. Add the cubed chicken breast and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight.
- 2Heat a large non-stick skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. Remove from the skillet and set aside.
- 3In the same skillet, add the tomato purée, tomato paste, garam masala, smoked paprika, turmeric, cumin, salt, and pepper. Stir well and simmer for 3-5 minutes to allow the flavors to meld.
- 4Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce is smooth and creamy.
- 5Add the cooked chicken back to the skillet and toss to coat in the sauce. Simmer for another 2-3 minutes until heated through.
- 6Divide into four servings and garnish with fresh cilantro. Serve with your choice of rice, cauliflower rice, or naan if desired. For the Marinade: 2 lbs (900g) chicken breast, cubed 1 cup (240g) plain Greek yogurt 1 tablespoon (15ml) lemon juice 4 cloves garlic, minced 1 tablespoon (15g) minced ginger 1 tablespoon (6g) garam masala 1 teaspoon (3g) ground turmeric 1 teaspoon (3g) ground cumin 1/2 teaspoon (1.5g) paprika 1/2 teaspoon (1.5g) ground coriander 1/2 teaspoon (1.5g) cayenne pepper (optional for heat) Salt and pepper, to taste For the Sauce: 1/2 cup (120g) non-fat Greek yogurt 1 cup (240g) tomato purée (no added sugar) 1 tablespoon (15g) tomato paste 1 teaspoon (3g) garam masala 1/2 teaspoon (1.5g) smoked paprika 1/2 teaspoon (1.5g) ground turmeric 1/2 teaspoon (1.5g) ground cumin Salt and pepper, to taste Fresh cilantro, for garnish