Better Butter Chicken (Macro-Friendly)
Better Butter Chicken (Macro-Friendly)
Ingredients
For the Chicken Marinade
- 1 1/4 pounds chicken thigh, cut into bite-sized cubes
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
For the Base Masala
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, roughly chopped
- 2 tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 cup cashews
- 1/4 cup water, as needed, for blending
For Finishing
- 1 teaspoon vegetable oil
- 1/2 teaspoon garam masala, optional
- 1 tablespoon kasuri methi, crushed, for garnish
Instructions
- 1
In a large bowl, combine the chicken thigh pieces with plain yogurt, ginger garlic paste, lemon juice, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 1/2 teaspoon turmeric powder. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large pan or Dutch oven over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min
- 3
Add the roughly chopped onion to the pan and sauté until they soften and begin to change color, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the chopped tomatoes, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon coriander powder. Mix well. Add the cashews. Cook for 2-3 minutes, stirring occasionally. If the mixture starts to stick to the bottom of the pan, add a tablespoon or two of water.
⏱️ 5 min
- 5
Remove the pan from heat and transfer the cooked masala ingredients to a blender. Allow the mixture to cool completely for about 15 minutes. Once cooled, blend until a smooth paste is formed. Add a little water if needed to achieve a smooth consistency.
⏱️ 15 min
- 6
In the same pan (or a clean one), heat 1 teaspoon of vegetable oil over medium-high heat. Add the marinated chicken, ensuring all the marinade from the bowl is scraped into the pan. Cook the chicken, stirring occasionally, until it is partially cooked and browned on the outside, about 8-10 minutes.
⏱️ 10 min
- 7
Pour the blended smooth masala paste into the pan with the chicken. Mix thoroughly, ensuring the chicken is well coated with the masala.
⏱️ 2 min
- 8
Reduce the heat to low, cover the pan, and simmer for 5-10 minutes, or until the chicken is fully cooked through and the flavors have melded. Stir occasionally to prevent sticking. If desired, stir in an additional 1/2 teaspoon of garam masala or other preferred curry powder for extra flavor.
⏱️ 10 min
- 9
Garnish with crushed kasuri methi before serving. Serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Better Butter Chicken (Macro-Friendly)
Ingredients
For the Chicken Marinade
- 1 1/4 pounds chicken thigh, cut into bite-sized cubes
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
For the Base Masala
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, roughly chopped
- 2 tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 cup cashews
- 1/4 cup water, as needed, for blending
For Finishing
- 1 teaspoon vegetable oil
- 1/2 teaspoon garam masala, optional
- 1 tablespoon kasuri methi, crushed, for garnish
Instructions
- 1
In a large bowl, combine the chicken thigh pieces with plain yogurt, ginger garlic paste, lemon juice, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 1/2 teaspoon turmeric powder. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large pan or Dutch oven over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min - 3
Add the roughly chopped onion to the pan and sauté until they soften and begin to change color, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the chopped tomatoes, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon coriander powder. Mix well. Add the cashews. Cook for 2-3 minutes, stirring occasionally. If the mixture starts to stick to the bottom of the pan, add a tablespoon or two of water.
⏱️ 5 min - 5
Remove the pan from heat and transfer the cooked masala ingredients to a blender. Allow the mixture to cool completely for about 15 minutes. Once cooled, blend until a smooth paste is formed. Add a little water if needed to achieve a smooth consistency.
⏱️ 15 min - 6
In the same pan (or a clean one), heat 1 teaspoon of vegetable oil over medium-high heat. Add the marinated chicken, ensuring all the marinade from the bowl is scraped into the pan. Cook the chicken, stirring occasionally, until it is partially cooked and browned on the outside, about 8-10 minutes.
⏱️ 10 min - 7
Pour the blended smooth masala paste into the pan with the chicken. Mix thoroughly, ensuring the chicken is well coated with the masala.
⏱️ 2 min - 8
Reduce the heat to low, cover the pan, and simmer for 5-10 minutes, or until the chicken is fully cooked through and the flavors have melded. Stir occasionally to prevent sticking. If desired, stir in an additional 1/2 teaspoon of garam masala or other preferred curry powder for extra flavor.
⏱️ 10 min - 9
Garnish with crushed kasuri methi before serving. Serve hot with rice or naan.
⏱️ 1 min