Easy Butter Chicken
User Reviews
5
6 reviews
Excellent
Easy Butter Chicken
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This Butter Chicken is all made in one skillet and a healthier version of the restaurant favorite! The chicken is extra tender thanks to the yogurt marinade and the creamy tomato sauce is so good!
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Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breast cut into bite sized pieces, boneless, skinless
- 1/2 cup Greek yogurt low fat or full fat are best, plain
- 1 tablespoon lemon juice fresh, or water
- 2 cloves garlic grated (1 teaspoon
- 2 teaspoons ginger grated fresh
- 2 teaspoons garam masala
- 1 teaspoon cumin ground
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- salt I used about 3/4 - 1 teaspoon of salt, to taste
- black pepper I used about 3/4 - 1 teaspoon of salt, to taste
Tomato Sauce
- 2 tablespoons butter
- 1 cup yellow onion diced
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Turmeric
- salt to taste
- black pepper to taste
- 8 ounce tomato sauce canned
- 1 cup half and half room temperature, or cream
- 1/2 cup Greek yogurt room temperature, low fat or full fat are best, plain
Instructions
- In a large bowl whisk together all of the ingredients for the marinade and then add in the diced chicken. Stir everything together until the chicken is thoroughly coated in the yogurt marinade. Let the chicken marinate for 30-60 minutes.
- Heat a tablespoon of olive oil (or additional butter) in a large skillet. Add in the chicken leaving the excess marinade sticking to it. Sauté until it's cooked through and then remove it from the skillet and onto a plate.
- Over medium heat, add the butter to the skillet. When the butter is melted add in the diced onion, garam masala, turmeric, cumin, salt and pepper. Sauté until the onion is tender, about 3 minutes, and then pour in the tomato sauce. Lower the heat and let the sauce simmer for 5-10 minutes so that it thicken slightly.
- Slowly pour in the half and half or cream stirring the sauce as you pour. If using half and half be sure the sauce isn't boiling or you'll run the risk of it splitting.
- Add the chicken back into the skillet and remove it from the heat. Off the heat, add in the Greek yogurt. Stir everything together until the chicken is coated and you can't see any white streaks from the yogurt. Garnish with chopped cilantro and serve over white or brown rice.
Nutrition Information
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Calories
424kcal
(21%)
Carbohydrates
14g
(5%)
Protein
50g
(100%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
156mg
(52%)
Sodium
387mg
(16%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 50g | 100% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 156mg | 52% |
| Sodium | 387mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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