Description
Healthy Butter Chicken Bowl
Creamy, spice-forward comfort with a lighter twist
Ingredients
Chicken Marinade
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1 lb boneless, skinless chicken breast or thighs, cubed
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½ cup plain Greek yogurt
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1 teaspoon garam masala
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½ teaspoon turmeric
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½ teaspoon cumin
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½ teaspoon paprika
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½ teaspoon salt
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Juice of ½ lemon
Sauce
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1 tablespoon olive oil or light butter
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½ small onion, finely diced
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2 garlic cloves, minced
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1 teaspoon fresh grated ginger
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1 teaspoon garam masala
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½ teaspoon cumin
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½ teaspoon chili powder (optional)
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1 cup tomato puree or crushed tomatoes
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⅓ cup light cream, coconut milk, or Greek yogurt
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Salt to taste
For Serving
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Cooked basmati rice, quinoa, or cauliflower rice
- Fresh cilantro, chopped
Instructions
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Marinate the chicken
In a bowl, mix chicken with yogurt, spices, salt, and lemon juice. Coat well and marinate at least 30 minutes (up to 24 hours). -
Cook aromatics
Heat oil or butter in a large skillet over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and ginger; cook 1 minute until fragrant. -
Bloom spices
Stir in garam masala, cumin, and chili powder. Cook 30 seconds, stirring constantly. -
Simmer the sauce
Add tomato puree. Simmer 5–7 minutes until slightly thickened. Season lightly with salt. -
Cook the chicken
In a separate pan over medium-high heat, cook marinated chicken in batches for 6–8 minutes until browned and cooked through. -
Combine & finish
Add chicken to sauce. Stir in cream (or yogurt/coconut milk). Simmer 2–3 minutes until creamy. Adjust salt. -
Serve
Spoon over rice or grain of choice. Garnish with fresh cilantro.
Notes
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Dairy-free: Use coconut milk + dairy-free yogurt
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Extra protein: Use chicken thighs for juicier results
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Low-carb: Serve with cauliflower rice
- Vegan: Swap chicken for chickpeas or tofu