Our Go-To Healthy Butter Chicken
Hello, everyone!
I've been asked so many times about a healthier version of one of my all-time favorite comfort meals: butter chicken! The traditional recipe is absolutely divine, but it can be quite rich. So, I set out to create a homestyle version that has all the creamy, dreamy flavor we love, but with a lighter touch that makes it perfect for a weeknight dinner.
The secret to this recipe is using Greek yogurt and a little bit of cashews to get that signature velvety texture without a ton of heavy cream. It’s also packed with spices, making it incredibly flavorful and aromatic. It's the kind of meal that makes the whole house smell amazing, and it feels just as special as the classic.
I hope you and your family love this as much as we do!
All my best, [LEEZA JOHAN]
Servings: 4-6 Prep Time: 20 minutes (plus marinating time) Cook Time: 30 minutes
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/2 cup plain Greek yogurt
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon salt
For the Healthier Sauce:
1 tablespoon coconut oil or ghee
1 large yellow onion, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (14.5-ounce) can crushed tomatoes
1/4 cup raw cashews
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 cup water
1/2 cup plain Greek yogurt
1 tablespoon butter or ghee
1 teaspoon honey or maple syrup
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Let's Make It!
Marinate the chicken. In a medium bowl, combine all the marinade ingredients. Add the cubed chicken and toss to coat completely. Cover and let it marinate in the refrigerator for at least 30 minutes, or for a deeper flavor, up to 4 hours.
Sauté the aromatics. In a large skillet or Dutch oven, heat the coconut oil or ghee over medium heat. Add the chopped onion and cook for about 5-7 minutes, until soft and translucent. Stir in the ginger and garlic and cook for another minute until fragrant.
Build the sauce. Add the crushed tomatoes, cashews, garam masala, turmeric, and cumin to the skillet. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
Create the smooth sauce. Carefully transfer the sauce mixture to a blender. Add the 1/4 cup of water and blend until the sauce is completely smooth and creamy. Be careful when blending hot liquids!
Cook the chicken. Wipe out the skillet and return it to medium-high heat. Add the marinated chicken pieces in a single layer. Cook in batches if needed to avoid overcrowding the pan. Cook each piece for 2-3 minutes per side, until lightly browned. It doesn’t need to be cooked through yet.
Combine everything! Pour the blended sauce back into the skillet with the chicken. Stir in the Greek yogurt, butter, and honey. Bring the mixture to a gentle simmer and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Serve and enjoy! Season with salt and pepper to your taste. Garnish with fresh cilantro and serve over brown rice or with whole wheat naan bread.
This recipe has become a new family favorite in our home. I can't wait to hear what you think! ❤️
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