Easy, Healthy Butter Chicken
A healthier twist on the classic Butter Chicken, made with Greek yogurt and packed with flavor, perfect for a quick weeknight dinner.
Ingredients
For the Marinade
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup tomato paste
- 1/4 cup plain Greek yogurt plus 1/2 cup for cooking
- 1 tablespoon lemon juice
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper for spiciness
- 1 tablespoon canola oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 2 tablespoons light brown sugar
- 1/2 cup water
Instructions
Preparation
- Place the cut pieces of chicken in a bowl or a zip-top plastic bag.
- In another bowl, combine all of the marinade ingredients and stir well until they are mixed (it will be very thick).
- Pour the marinade over the chicken, making sure to coat all the pieces. Allow it to marinate for at least 30 minutes and up to 8 hours in the fridge.
Cooking
- Heat a large skillet over medium-high heat and add canola oil.
- Add diced onion and cook for 2-3 minutes until it softens. Then, add minced garlic and cook for an additional minute.
- Add the marinated chicken along with all the marinade to the pan. Sprinkle brown sugar on top and cook for 2-3 minutes.
- Stir in the yogurt and water, then reduce the heat to medium or medium-low. Allow it to simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens.
- Season with salt and pepper to taste (it might not need any additional salt).
- Serve the chicken hot with extra sauce spooned over the top.
Notes
Serve with warm naan, brown rice, or quinoa. Garnish with fresh cilantro for extra flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.