High-Protein, Low-Fat Butter Chicken
A lighter take on a beloved classic, this high-protein, low-fat butter chicken delivers all the warmth and creaminess of the original — without the heaviness.
Equipment
- 1 Airfryer or oven
- 1 large pot
Ingredients
For the marinade
- 600 g skinless chicken breast cut into chunks
- 150 g Skyr yogurt
- 2 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp garam masala if you don't have the mix : black peppercorns, corriander, cinnamon, cloves, cardamom, nutmeg.
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- Juice of ½ lemon
- Salt to taste
For the sauce
- 1 tsp butter
- 1 tsp olive oil
- 1 onion finely diced
- 20 g tomato paste
- 400 g crushed tomatoes
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 150 ml light cream
- Salt to taste
Instructions
The chicken
- Mix yogurt, garlic, ginger, spices, lemon juice and salt. Coat the chicken thoroughly and marinate for at least 1 hour (overnight if possible).This step ensures tenderness and infuses flavour deeply into the meat.
- Preheat oven to 200°C or use your airfryer on the same temperature.Spread chicken pieces on the tray and cook for 15–18 minutes until lightly charred and cooked through. The slight caramelisation adds essential depth.Set aside.
The Sauce
- In a large pan, heat butter and olive oil. Add diced onion and cook slowly until soft and lightly golden : about 8–10 minutes.Stir in tomato paste and cook until it darkens slightly (this intensifies sweetness and richness).Add crushed tomatoes and spices. Simmer gently for 10–15 minutes until slightly thickened.Reduce heat to low and stir in Greek yogurt slowly to avoid curdling. Blend the sauce for a smoother, restaurant-style finish if desired.Add cooked chicken back into the sauce and simmer for 5 more minutes.