Creamy Butter Chicken

Ingredients

• 600 g Chicken breast (Cut into bite-sized pieces)
• 60 g Plain Greek yoghurt
• 1.5 tsp Paprika (For the chicken marinade)
• 1.5 tsp Cracked black pepper (For the chicken marinade)
• 1.5 tsp Garam masala (For the chicken marinade)
• 1 tsp Ground cumin (For the chicken marinade)
• 0.5 tsp Ground turmeric (For the chicken marinade)
• 1 tsp Salt (For the chicken marinade)
• 2 tsp Ginger-garlic paste (For the chicken marinade)
• 30 g Unsalted butter (Melt half initially; reserve the remainder for later)
• 1 tsp Cumin seeds
• 100 g Onion (Medium, about 100 g; finely diced)
• 2 cloves Garlic (Sliced)
• 150 g Ripe tomatoes (Chopped)
• 0.333 cup Tomato sauce (The source writes “tomato sauce ketchup”; use the stated tomato sauce/ketchup ingredient)
• 20 g Raw cashews
• 1 tsp Garam masala (For the sauce)
• 2 tsp Paprika (For the sauce)
• 0.5 tsp Salt (For the sauce)
• 1 tsp Stevia
• 50 ml Water
• 1.5 tsp Kashmiri chilli powder (Or use paprika)
• 200 ml Light cooking cream
• 1 tsp Fresh coriander (Or 1 tsp fenugreek leaves; add at the end)

Steps

1. 1

   In a bowl, combine the Greek yoghurt, paprika, cracked black pepper, garam masala, ground cumin, ground turmeric, salt, and ginger-garlic paste for the marinade.

2. 2

   Add the bite-sized chicken pieces and mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes.

3. 3

   Cook the marinated chicken in batches for 3–4 minutes per side, until lightly charred and almost cooked through. Remove the chicken from the pan and set it aside.

4. 4

   In the same pan, melt half of the butter over medium heat.

5. 5

   Add the cumin seeds and cook for 20–30 seconds, until fragrant.

6. 6

   Add the diced onion and cook for 4–5 minutes, until softened.

7. 7

   Stir in the sliced garlic and chopped tomatoes. Cook for 5–7 minutes, until the tomatoes have broken down.

8. 8

   Add the tomato sauce, raw cashews, garam masala, paprika, salt, and stevia. Stir well and cook for another 2 minutes.

9. 9

   Pour in the water, bring the mixture to a gentle simmer, and cook for 10–15 minutes, until the cashews are soft and the flavors have developed.

10. 10

    Allow the sauce to cool slightly, then carefully transfer it to a blender. Blend until completely smooth.

11. 11

    Return the blended sauce to the pan over medium heat and add the remaining butter. Stir in the Kashmiri chilli powder, then simmer for 5 minutes, until slightly thickened.

12. 12

    Add the light cooking cream and stir until well combined.

13. 13

    Simmer the sauce for another 5 minutes, then add the fresh coriander or fenugreek leaves.

14. 14

    Serve the creamy butter chicken with high-protein naan, as suggested by the source.

Notes

The source states 445 calories and 37 g protein per serving. The listed method does not explicitly state when to return the cooked chicken to the finished sauce; this assembly detail is therefore not added. Serve with the creator’s high-protein naan recipe, which is referenced as being in the comments.

Nutrition per serving

• main
• Indian-inspired
• high-protein
• healthy
• gluten-free
• stovetop
• make-ahead-friendly