Bal's No Butter Butter Chicken

Indulge in a guilt-free twist on a classic Indian favorite with *Bal's No Butter Butter Chicken*. This creamy, flavorful dish swaps heavy cream and butter for healthy alternatives like low-fat yogurt and cashew paste, delivering all the richness without the excess calories. Tender, marinated chicken thighs are pan-seared for a golden exterior, then simmered in an aromatic, spiced tomato-cashew sauce infused with ginger, garlic, and fragrant garam masala. With vibrant Kashmiri chili powder adding a touch of heat and a bright finish of fresh cilantro, this wholesome recipe is perfect for weeknight dinners or special occasions alike. Pair it with basmati rice or warm naan for a satisfying meal that’s lighter, yet just as indulgent.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs (cut into bite-sized pieces)
• 100 grams Greek yogurt
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Oil (for pan-searing)
• 2 medium Onions (finely chopped)
• 3 medium Tomatoes (pureed)
• 10 pieces Cashews (soaked in warm water for 15 minutes)
• 3 pieces Garlic cloves
• 1 inch Ginger (grated)
• 1 teaspoon Cumin powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Sugar
• 50 grams Low-fat yogurt
• 2 tablespoons Fresh cilantro (for garnish)

Directions

Step 1

In a mixing bowl, combine chicken, Greek yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, and salt. Let it marinate for 20 minutes.

Step 2

Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken in batches, searing each piece until slightly golden. Remove from the pan and set aside.

Step 3

In the same pan, heat the remaining tablespoon of oil. Add the chopped onions and sauté until golden brown.

Step 4

While the onions are cooking, blend the soaked cashews, garlic cloves, and a splash of water into a smooth paste.

Step 5

Once the onions are ready, add the ginger, cumin powder, coriander powder, and garam masala. Sauté for another minute until fragrant.

Step 6

Stir in the pureed tomatoes, sugar, and cashew paste. Cook this mixture over medium heat, stirring occasionally, for about 10 minutes until the oil begins to separate.

Step 7

Lower the heat and whisk in the low-fat yogurt, making sure it doesn’t curdle. Mix well to create a creamy base.

Step 8

Add the seared chicken back into the pan, ensuring each piece is well-coated in the sauce. Cover and let it simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.

Step 9

Adjust seasoning with additional salt if needed, and garnish with fresh cilantro before serving.

Step 10

Serve hot with steamed basmati rice or whole-wheat naan for a complete meal.

Nutrition Facts

Serving size	(1045.8g)

Amount per serving	% Daily Value*
Calories	1681.9

Total Fat 92.9g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 0g
Cholesterol 531.6mg	0%
Sodium 2879.1mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 9.4g	0%
Total Sugars 25.5g
Protein 148.9g	0%

Vitamin D 63.0IU	0%
Calcium 381.5mg	0%
Iron 12.2mg	0%
Potassium 2565.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 35.7%

Carbs: 14.2%