High-protein butter chicken

High-protein butter chicken with chicken, yoghurt, tomatoes, butter and spices: creamy, spiced and with plenty of protein for a satisfying weeknight dinner.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 440 kcal per serving
• Protein: 42 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 500g chicken breast fillet
• 150g yoghurt
• 400g passata
• 1 onion
• 3 cloves of garlic
• 1 piece of ginger (about 2 cm)
• 2 tbsp butter
• 1 tbsp coconut oil
• 100ml cream
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp honey
• 1 pinch of salt
• 1 handful of coriander

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon

1. Cut the chicken into pieces and marinate with the yoghurt, some of the garam masala, the turmeric and salt. Leave for 10–15 min so the meat takes on the spices well.
2. Heat the coconut oil in a large pan and fry the onion until golden brown. Finely grate the garlic and ginger, add them and toast briefly.
3. Add the marinated chicken with its marinade to the pan and brown all over. Then stir in the passata, the rest of the garam masala, the cumin, paprika and cayenne pepper.
4. Reduce the heat and simmer everything gently until the chicken is cooked and the sauce thickens slightly. Stir now and then so nothing catches.
5. Stir in the butter, cream and honey until the sauce turns creamy. Season to taste with salt and leave to rest briefly.
6. Serve with fresh coriander. Basmati rice or cauliflower rice goes well with it.

Good to know

Butter chicken can be an everyday dish too. This version is creamy, spiced and nicely satisfying without feeling heavy.

Swaps

Cream → Greek yoghurt (more protein) | butter → ghee (buttery flavour, usually contains less water) | honey → date syrup (unrefined sweetness, a few more minerals) | basmati rice → cauliflower rice (far fewer carbs, more veg)

Allergens

Contains dairy from the yoghurt, butter and cream; the mild heat can be adjusted for children, and during pregnancy the dish is suitable if the chicken is cooked through completely and pasteurised dairy is used.