Healthy Restaurant-Style Butter Chicken

Ingredients

• 750 g chicken tenders or breast (cubed)
• 3 garlic (minced for marinade)
• 2 tbsp ginger paste (for marinade)
• 0.5 cup Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp garam masala (for marinade)
• 0.5 tsp Kashmiri chilli powder (or normal chilli powder for marinade)
• 1 tsp ground cumin (for marinade)
• 1 tsp ground coriander (for marinade)
• 1 tsp turmeric (for marinade)
• 0.5 tsp salt (for marinade)
• 2 tbsp light butter (divided (used to finish the sauce))
• 3 tbsp tomato paste
• 1 brown onion (large, diced)
• 4 garlic (minced for sauce)
• 1 tbsp ginger paste (for sauce)
• 1 tsp garam masala (for sauce)
• 1 tsp Kashmiri chilli powder (or normal chilli powder for sauce)
• 1 tsp ground cumin (for sauce)
• 1 tsp ground coriander (for sauce)
• 0.5 tsp cinnamon (for sauce)
• 1 tsp salt (for sauce)
• 500 g cherry tomatoes
• 17.5 cashews (15-20 count, soaked in boiling water for 1 hour)
• 2 tsp coconut sugar
• 4 tbsp light cooking cream
• 1 tbsp oil (for sautéing onions)
• 0.5 cup water

Steps

1. 1

   In a large bowl, mix the cubed chicken with 3 minced garlic cloves, 2 tablespoons ginger paste, 1/2 cup Greek yoghurt, 1 tablespoon lemon juice, 1 tsp garam masala, 1/2 tsp chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, and 1/2 tsp salt.

2. 2

   Cover and marinate the chicken for at least 1 hour. At the same time, place 15-20 cashews in a small bowl and cover with boiling water to soak for 1 hour.

3. 3

   Heat a deep nonstick fry pan over medium-high heat. Add the marinated chicken and brown for a few minutes until the exterior is colored. Remove the chicken from the pan and set aside.

4. 4

   Wipe out the pan if necessary, then add 1 tablespoon of oil over low heat. Add the diced brown onion and a pinch of salt. Sauté for 7-8 minutes until the onions are translucent and sweet.

5. 5

   Add 3 tablespoons of tomato paste, 4 minced garlic cloves, 1 tablespoon ginger paste, and the sauce spice mix (1 tsp garam masala, 1 tsp chilli powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, and 1 tsp salt). Fry for another 2 minutes until fragrant.

6. 6

   Transfer the onion and spice mixture to a blender or food processor. Add the 500g of cherry tomatoes and the soaked cashews (drained).

7. 7

   Blend on high for 2-3 minutes until the mixture is very smooth.

8. 8

   Transfer the blended sauce back into the fry pan. Add half a cup of water and stir to combine.

9. 9

   Cover the pan and simmer on low heat for 10 minutes. This step is essential to cook out the acidity of the fresh tomatoes; do not reduce this time.

10. 10

    Add 2 tsp coconut sugar and 4 tbsp light cooking cream to the pan. Stir for one minute and taste for seasoning.

11. 11

    Add the browned chicken back into the pan. Simmer on low heat, uncovered, for 5 more minutes or until the chicken is cooked through.

12. 12

    Finish the dish by stirring through 2 tablespoons of light butter until completely melted and incorporated.

13. 13

    Serve hot with a side salad, basmati rice, or naan and raita.

Notes

Nutritional info per serving (approx. 350kcal, 42g Protein, 23g Carbs, 13g Fat) excludes rice. Soaking cashews is essential for a smooth sauce texture.

Nutrition per serving

• main
• Indian
• high-protein
• low-calorie
• healthy
• meal-prep
• dinner