Indian Butter Chicken Swap

Butter chicken, or murgh makhani, grew from Delhi kitchens where tandoori chicken met a lush tomato gravy. This swap uses Greek yogurt and garam masala for creamy comfort with a lighter touch.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 38g protein
• 16g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain nonfat Greek yogurt
• 1 cup tomato puree
• 5 cloves garlic
• 2 tbsp grated fresh ginger
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 large onion
• 2 tbsp tomato paste
• 3/4 cup low-sodium chicken broth
• 1/2 cup fresh cilantro
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cauliflower rice
• as needed cooking spray

Instructions

1. 1Cut the chicken thighs into 1-inch pieces and pat them dry. In a bowl combine half the Greek yogurt with half the grated ginger, half the minced garlic, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper to form a thick marinade.
2. 2Add the chicken pieces to the marinade and toss until every piece is fully coated. Cover and refrigerate for at least 20 minutes while you prep the remaining ingredients, or up to overnight for deeper flavor.
3. 3Finely dice the onion and mince the remaining garlic. Heat a large deep skillet or Dutch oven over medium heat and mist lightly with cooking spray. Add the onion and cook 6 to 8 minutes, stirring often, until soft and golden at the edges.
4. 4Stir in the remaining garlic, remaining ginger, and tomato paste. Cook 1 to 2 minutes until the paste darkens slightly and smells fragrant. Pour in the tomato puree and chicken broth, scraping up any browned bits from the bottom.
5. 5Bring the sauce to a gentle simmer, then nestle the marinated chicken pieces into the pan in a single layer. Cover and cook over medium-low heat for 12 to 15 minutes, stirring once halfway, until the chicken is cooked through and tender.
6. 6Remove the lid and stir in the remaining Greek yogurt until the sauce turns creamy and pale orange. Simmer uncovered for 3 to 4 minutes so the sauce thickens slightly and clings to the chicken; do not boil hard or the yogurt may separate.
7. 7Taste and adjust seasoning with extra salt or a squeeze of lemon juice. Chop the cilantro and fold most of it into the curry, saving a little for garnish.
8. 8Warm the cauliflower rice until hot and fluffy. Spoon the butter chicken over the cauliflower rice in bowls or meal-prep containers.
9. 9Finish with the remaining cilantro and an extra grind of black pepper. The sauce should be rich and silky without heavy cream, making it ideal for reheating throughout the week.