Creamy Butter Chicken

Ingredients

• 600 g Chicken breast (Cut into bite-sized pieces)
• 60 g Plain Greek yogurt (For the marinade)
• 1.5 tsp Paprika (For the marinade)
• 1.5 tsp Cracked black pepper (For the marinade)
• 1.5 tsp Garam masala (For the marinade)
• 1 tsp Ground cumin (For the marinade)
• 0.5 tsp Ground turmeric (For the marinade)
• 1 tsp Salt (For the marinade)
• 2 tsp Ginger-garlic paste (For the marinade)
• 30 g Unsalted butter (Used in two additions)
• 1 tsp Cumin seeds
• 100 g Onion (One medium onion, finely diced)
• 2 cloves Garlic (Sliced)
• 150 g Ripe tomatoes (Chopped)
• 0.333 cup Tomato ketchup (The source says tomato sauce/ketchup)
• 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 chili powder (May be replaced with paprika)
• 200 ml Light cooking cream (For finishing the sauce)
• 1 tsp Dried fenugreek leaves (Alternatively use fresh coriander; source does not specify a quantity for the coriander)

Steps

1. 1

   Place the Greek yogurt, paprika, cracked black pepper, garam masala, ground cumin, turmeric, salt, and ginger-garlic paste in a bowl. Add the bite-sized chicken and mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes.

2. 2

   Heat a large skillet or frying pan over medium-high heat. Cook the marinated chicken in batches for 3–4 minutes per side, until lightly charred and almost cooked through. Transfer the chicken to a plate and set aside.

3. 3

   Return the same pan to medium heat and melt half of the butter. Add the cumin seeds and cook for 20–30 seconds, until fragrant.

4. 4

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

5. 5

   Add the sliced garlic and chopped tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes have broken down.

6. 6

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

7. 7

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

8. 8

   Remove the pan from the heat and allow the sauce to cool slightly. Carefully transfer it to a blender and blend until completely smooth, taking care when blending the hot liquid.

9. 9

   Return the blended sauce to the pan over medium heat. Add the remaining butter and stir until melted and incorporated.

10. 10

    Stir in the Kashmiri chili powder, or paprika if substituting. Simmer for about 5 minutes, until the sauce is slightly thickened.

11. 11

    Add the light cooking cream and stir until evenly combined. Return the chicken and any accumulated juices to the sauce, then simmer for 5 minutes, or until the chicken is fully cooked and reaches 165°F/74°C internally.

12. 12

    Stir in the dried fenugreek leaves. If using fresh coriander instead, add it just before serving. Serve the creamy butter chicken with naan or rice.

Notes

The post states 445 calories and 37 g protein per serving. Serve with the author's high-protein naan recipe, mentioned as being in the comments. The source says to melt half the butter first and add the remainder after blending the sauce.

Nutrition per serving

• main
• South Asian
• butter chicken
• high-protein
• healthy
• gluten-free
• weeknight dinner
• stovetop