Butter Chicken
Tender chicken and cauliflower florets simmered in a velvety tomato gravy. This lighter take on the classic uses yogurt and a touch of cashew paste for creaminess, creating a balanced and flavorful dish.
For 4 servings
Marinate the chicken.
In a bowl, combine the chicken cubes with half the yogurt, 1 tbsp ginger-garlic paste, half the red chili powder, and the turmeric powder. Mix well to coat. Let it marinate for at least 20 minutes.
TIPFor more tender chicken, you can marinate it for a few hours or overnight in the refrigerator.Sear the chicken.
Heat the oil in a wide pan or kadai over medium-high heat. Add the marinated chicken pieces in a single layer and sear for 2-3 minutes per side until lightly browned. Remove the chicken from the pan and set aside. Don't worry about cooking it through at this stage.
TIPAvoid overcrowding the pan to ensure the chicken sears properly rather than steaming.Build the gravy base.
- In the same pan, add the butter. Once it melts, add the chopped onions and sauté for 5-6 minutes until soft and translucent.
- Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
- Pour in the tomato puree, the remaining red chili powder, coriander powder, and salt. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
Cook the cauliflower.
Add the cauliflower florets and 1 cup of water to the pan. Stir everything together, bring to a simmer, then cover and cook for 5-7 minutes until the cauliflower is tender-crisp.
Combine and finish the curry.
- Stir in the prepared cashew paste until well combined.
- Return the seared chicken to the pan. Mix gently and let it simmer for another 5-7 minutes, or until the chicken is fully cooked and the gravy has thickened to your liking.
Add final touches.
Turn off the heat. Let the curry cool for a minute, then stir in the remaining whisked yogurt. This prevents it from splitting. Finally, sprinkle over the garam masala and crushed kasuri methi.
TIPAlways crush kasuri methi between your palms before adding to release its essential oils and aroma.Garnish and serve.
Garnish with fresh chopped coriander leaves. Serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chicken, use chicken thighs instead of breast.
- 2Soaking cashews is crucial for a creamy, non-grainy gravy. Don't skip this step.
- 3Kashmiri red chili powder provides the signature vibrant color without making the dish overly spicy.
- 4To prevent the yogurt from splitting, ensure the curry is not boiling when you stir it in.
- 5For a smoky flavor (dhungar method), place a small steel bowl in the center of the curry, add a hot piece of charcoal, pour a drop of ghee on it, and cover the pan for 2 minutes.
Adapt it for your goals.
Vegan
Replace chicken with firm tofu or chickpeas, use a plant-based yogurt, and substitute butter with oil.
high proteinHigh protein
Increase the amount of chicken to 700g and serve with a side of quinoa.
quickQuick
Use a store-bought tomato puree and ginger-garlic paste to save on prep time.
kid friendlyKid friendly
Reduce the amount of red chili powder to a pinch to make it milder for children.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, and maintaining muscle mass.
Rich in Fiber
The addition of cauliflower significantly increases the dietary fiber content, which aids digestion, promotes a feeling of fullness, and supports gut health.
Source of Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Frequently asked questions
This version is designed to be healthier than the traditional restaurant-style dish. It uses yogurt instead of heavy cream, incorporates cauliflower for added fiber and nutrients, and uses minimal butter and cashews to keep the fat content in check. It's a good source of lean protein.
