30 Minute Indian Butter Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by cubing 1 1/2 to 2 pounds of boneless skinless chicken breasts.

In a bowl, combine the chicken with 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 teaspoons ground cumin, 1 teaspoon garam masala, 1 teaspoon ground ginger, and 1 teaspoon salt. Stir to coat the chicken.

Let the chicken marinate in the fridge for 10 to 15 minutes.

Heat a large heavy skillet over medium-high heat.

Add the marinated chicken to the skillet and cook for about 5 to 7 minutes, or until cooked through. Remove the chicken from the pan and set aside.

Wipe out the skillet and melt 6 tablespoons of salted butter or ghee.

Add 1 diced white onion to the skillet and sauté for about 5 minutes until the onions start to get soft.

Add 1 minced jalapeño, 2 minced cloves of garlic, 2 teaspoons plain paprika, 1 teaspoon ground cumin, 1 teaspoon garam masala, and 1/2 teaspoon salt. Toast this mixture for 60 to 90 seconds.

Pour in 1 cup of tomato sauce and 1 cup of heavy cream. Stir to combine and bring to a simmer.

Return the cooked chicken to the skillet and stir to combine, warming the chicken back up.

Serve hot over cooked rice, with a side of naan, and garnish with freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens