Discover how to make flavorful butter chicken with a healthier twist using Greek yogurt instead of traditional cream. This recipe stays true to its roots while cutting down on fat. Let’s dive into the details!
Key Takeaway:
Enjoy the classic flavors of butter chicken with a lighter, healthier touch by substituting Greek yogurt for cream.
Ingredients:
Here’s what you’ll need to make Butter Chicken:
- Marinade:
- 1 kg boneless, skinless chicken thighs, diced
- 170g natural Greek yogurt
- 6.5g garam masala
- 3.5g ground cumin
- 2g Kashmiri chili powder
- 2g ground turmeric
- Salt, to taste
- Sauce:
- 56g ghee (clarified butter)
- 2 brown or yellow onions, thinly sliced
- 30g ginger, grated
- 6 cloves garlic, grated
- 4.5g ground cumin
- 4g ground coriander
- 2g Kashmiri chili powder
- Salt, to taste
- 800g diced tomatoes (2 cans)
- 60ml water
- 250g Greek yogurt (for sauce)
- 1.5g kasoori methi (dried fenugreek leaves)
- 11g granulated sugar (optional)
- Rice:
- 300g basmati rice
- 600ml water
- 1 cinnamon stick
- 3 bay leaves
- 3 cardamom pods
- 1 star anise
- Salt, to taste
Instructions:
- Marinate the Chicken:
- Combine diced chicken with Greek yogurt, garam masala, ground cumin, Kashmiri chili powder, ground turmeric, and salt. Mix well and marinate for at least 30 minutes.
- Prepare the Sauce:
- Heat ghee in a large pan over high heat. Add sliced onions and cook for 15 minutes until soft.
- Add grated ginger and garlic, cook for 45 seconds.
- Stir in ground cumin, ground coriander, Kashmiri chili powder, and salt. Cook for 1 minute.
- Add diced tomatoes and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the sauce until smooth using an immersion blender. If using a regular blender, allow the sauce to cool slightly before blending.
- Cook the Chicken:
- In the same pan, add marinated chicken (reserve any marinade left in the bowl). Cook for 6 minutes, stirring occasionally, until chicken browns slightly. Remove chicken from the pan and set aside.
- Combine Chicken and Sauce:
- To the pan with the sauce, add cooked chicken along with any resting juices. Stir in Greek yogurt and kasoori methi. Adjust seasoning and simmer for 35-40 minutes until chicken is tender and sauce thickens.
- Prepare the Rice:
- Rinse basmati rice under cold water until the water runs clear. In a saucepan, combine rice, water, cinnamon stick, bay leaves, cardamom pods, star anise, and salt. Bring to a boil, then simmer covered for 14 minutes. Remove from heat and let stand for 4 minutes. Fluff with a fork before serving.
- Serve and Enjoy:
- Serve butter chicken with rice, garnished with cilantro if desired. Enjoy the flavorful and aromatic dish!
Nutritional Breakdown per Serving:
- Butter Chicken: [Calories: 480, Protein: 32g]
- Basmati Rice: [Calories: 200, Protein: 4g]
Cost Breakdown:
- Total Cost per Serving: Approximately $5.50
Conclusion:
This healthier butter chicken recipe retains all the rich flavors of the classic dish while reducing the fat content by using Greek yogurt instead of cream. It’s perfect for meal prep, offering a comforting and satisfying meal that’s also lighter on calories.
Make ahead and store leftovers for up to 4 days in the fridge or 6 months in the freezer. Reheat gently in a pan or microwave for a quick and delicious meal. Serve with naan bread for a complete Indian dining experience.
Enjoy the creamy texture and robust flavors of butter chicken with this simple recipe. Whether you’re cooking for yourself or sharing with loved ones, this dish is sure to impress. Bon appétit!