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Indian Chicken Butter Masala Gravy served in a dish garnished with cilantro leaves

Healthy Indian Butter Chicken Recipe

Indulge in a Healthy Indian Butter Chicken recipe that marries the traditional rich flavors and creamy texture with a lighter approach, using lean chicken breast, low-fat cream, and a hint of butter for authenticity. This dish maintains the essence of the beloved classic with a blend of aromatic spices, tomato puree, and a hint of honey for natural sweetness, creating a sumptuous sauce that envelops the tender chicken pieces. It's a guilt-free version of the iconic dish, allowing you to enjoy the luxurious taste of butter chicken with a health-conscious twist, perfect for a satisfying meal that doesn't compromise on flavor or wellness.
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Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For the Chicken Marinade:

  • 500 g chicken breast cut into bite-sized pieces (For a vegetarian option, use firm tofu cubes)
  • 1 cup Butter or Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp paprika optional for a mild heat
  • 1 tsp red chili powder
  • Salt to taste

For the Sauce:

  • 2 tbsp olive oil a healthier fat choice
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 bay leaves
  • 1 can 400g crushed tomatoes
  • 1 tsp turmeric powder
  • 1½ tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp paprika or Kashmiri chili powder for color and a gentle heat
  • 1 cup cream Can substitute with coconut cream [for that creamy texture without dairy]
  • Salt to taste
  • 1 tsp honey optional, for a touch of sweetness
  • Fresh cilantro coriander leaves, for garnish

Instructions
 

Starting with the Marinade:

  • In a large mixing bowl, mix 1/3rd cup of butter or Greek yogurt with ginger-garlic paste, turmeric, garam masala, paprika (optional), red chili powder, and salt.
  • Thoroughly coat each piece of chicken with the marinade. When I say to ensure each piece is well-coated, I mean to get in there with your hands (clean, of course) and massage the marinade into the chicken.
  • It's a bit messy, but this hands-on approach ensures every nook and cranny is flavored.
  • Pop this in the fridge. I usually let it sit overnight, but if you're pressed for time, even an hour will do wonders.

Crafting the Sauce:

  • Now, the heart of the dish – the sauce. Heat your pan over a medium flame and add the rest of the butter.
  • Add those finely chopped onions. This part tests your patience; cook them slowly until they're beautifully golden. It’s tempting to rush, but those caramelized onions lay the foundation for our sauce's depth of flavor.
  • Then, ginger-garlic paste goes in.
  • Once you’ve sautéed it for a minute (yes, you’ll smell its amazing aroma), it’s time for the bay leaves, tomatoes, and spices. Add 2 bay leaves, crushed tomatoes, turmeric powder, garam masala, coriander powder, cumin powder, and paprika/Kashmiri chili powder. Mix well.
  • Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
  • After adding the coconut cream, watch as it transforms into a creamy, dreamy sauce. Remember, a gentle simmer here is your friend. Season with salt. Add honey if desired for a touch of sweetness. Simmer the sauce on low heat, stirring regularly, until it reaches a rich and creamy consistency.

Cooking the Chicken:

  • While our sauce gently bubbles, let's grill the chicken. Achieving that perfect char without overcooking is key.
  • If you’re like me and sometimes worry about undercooked poultry, use a meat thermometer to check for doneness; you’re aiming for 165°F (74°C) inside.
  • No grill? No problem. An oven set to 400°F (200°C) will also give you great results. Just flip the pieces halfway through to ensure an even cook.

Alternative Pot Cooking Method:

  • Heat a tablespoon of olive oil in a large pot over medium heat.
  • Add the marinated chicken pieces (or tofu cubes) to the pot. If the marinade is thick, you can add a little water (about 1/4 cup) to ensure it doesn't burn and stick to the chicken or tofu.
  • Cover the pot with a lid and let the chicken cook for about 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. For tofu, reduce the cooking time to 10-15 minutes since you're looking to warm it through and achieve a slight browning.
  • Halfway through cooking, you can check and stir the chicken to ensure it's cooking evenly. If the mixture seems too dry, add a splash of more water.
  • Once the chicken is fully cooked (reaching an internal temperature of 165°F or 74°C) or the tofu is heated through and lightly browned, remove from heat.

Bringing It All Together:

  • Once your chicken is perfectly cooked and your sauce has thickened to just the right consistency, combine them.
  • Stir gently to coat every piece of chicken with the sauce. Letting it simmer for a few more minutes means our chicken will not just be flavored on the outside, but soaked with deliciousness through and through.

Serving It Up:

  • Spoon this creamy, spiced delight onto a bed of fluffy rice or quinoa, and sprinkle it with fresh cilantro.
  • The vibrant greens not only add a pop of color but a fresh flavor contrast that elevates the whole dish.