High Protein Creamy Butter Chicken

Serves 4
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Directions

  1. 1Dice the chicken breast into cubes.
  2. 2Dice the chicken breast into cubes.
  3. 3Dice the chicken breast into cubes.
  4. 4Add Greek yogurt, garlic paste, ginger paste, paprika, cumin, salt, coriander, garam masala, and turmeric to the chicken.
  5. 5Add Greek yogurt, garlic paste, ginger paste, paprika, cumin, salt, coriander, garam masala, and turmeric to the chicken.
  6. 6Add Greek yogurt, garlic paste, ginger paste, paprika, cumin, salt, coriander, garam masala, and turmeric to the chicken.
  7. 7Mix the chicken and spices well with your hands.
  8. 8Mix the chicken and spices well with your hands.
  9. 9Mix the chicken and spices well with your hands.
  10. 10Marinate for at least 30 minutes to 2 hours.
  11. 11Marinate for at least 30 minutes to 2 hours.
  12. 12Marinate for at least 30 minutes to 2 hours.
  13. 13Cook the marinated chicken in a pan with cooking spray for 6-8 minutes until almost done, then set aside.
  14. 14Cook the marinated chicken in a pan with cooking spray for 6-8 minutes until almost done, then set aside.
  15. 15Cook the marinated chicken in a pan with cooking spray for 6-8 minutes until almost done, then set aside.
  16. 16Add butter to the same pan.
  17. 17Add butter to the same pan.
  18. 18Add butter to the same pan.
  19. 19Add sliced white onions and stir until soft.
  20. 20Add sliced white onions and stir until soft.
  21. 21Add sliced white onions and stir until soft.
  22. 22Add garlic paste, ginger paste, tomato paste, cumin, turmeric, coriander, salt, and chili powder to the onions.
  23. 23Add garlic paste, ginger paste, tomato paste, cumin, turmeric, coriander, salt, and chili powder to the onions.
  24. 24Add garlic paste, ginger paste, tomato paste, cumin, turmeric, coriander, salt, and chili powder to the onions.
  25. 25Toast the spice mixture for a couple of minutes.
  26. 26Toast the spice mixture for a couple of minutes.
  27. 27Toast the spice mixture for a couple of minutes.
  28. 28Pour in chicken stock.
  29. 29Pour in chicken stock.
  30. 30Pour in chicken stock.
  31. 31Add more Greek yogurt and chopped canned tomatoes.
  32. 32Add more Greek yogurt and chopped canned tomatoes.
  33. 33Add more Greek yogurt and chopped canned tomatoes.
  34. 34Mix everything together.
  35. 35Mix everything together.
  36. 36Mix everything together.
  37. 37Add the sauce to a blender and blend for at least 2 minutes until completely smooth.
  38. 38Add the sauce to a blender and blend for at least 2 minutes until completely smooth.
  39. 39Add the sauce to a blender and blend for at least 2 minutes until completely smooth.
  40. 40Pour the smooth sauce back into the pan.
  41. 41Pour the smooth sauce back into the pan.
  42. 42Pour the smooth sauce back into the pan.
  43. 43Add the cooked chicken back to the pan.
  44. 44Add the cooked chicken back to the pan.
  45. 45Add the cooked chicken back to the pan.
  46. 46Mix to coat the chicken with the sauce.
  47. 47Mix to coat the chicken with the sauce.
  48. 48Mix to coat the chicken with the sauce.
  49. 49Bring to a light bubble and simmer on low heat for 8-10 minutes.
  50. 50Bring to a light bubble and simmer on low heat for 8-10 minutes.
  51. 51Bring to a light bubble and simmer on low heat for 8-10 minutes.
  52. 52Garnish with a drizzle of light cream and coriander.
  53. 53Garnish with a drizzle of light cream and coriander.
  54. 54Garnish with a drizzle of light cream and coriander.
  55. 55Divide into 4 equal servings alongside fluffy white rice.
  56. 56Divide into 4 equal servings alongside fluffy white rice.
  57. 57Divide into 4 equal servings alongside fluffy white rice.
  58. 58Add a drizzle of cream on top of each serving.
  59. 59Add a drizzle of cream on top of each serving.
  60. 60Add a drizzle of cream on top of each serving.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 180 g 0% Greek yoghurt
  • 180 g 0% Greek yoghurt
  • 180 g 0% Greek yoghurt
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 20 g grass-fed butter
  • 20 g grass-fed butter
  • 20 g grass-fed butter
  • 1 null medium white onion
  • 1 null medium white onion
  • 1 null medium white onion
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 70 g 0% Greek yoghurt
  • 70 g 0% Greek yoghurt
  • 70 g 0% Greek yoghurt
  • 400 g chopped canned tomatoes
  • 400 g chopped canned tomatoes
  • 400 g chopped canned tomatoes
  • 200 g basmati rice
  • 200 g basmati rice
  • 200 g basmati rice
  • 50 ml light single cream
  • 50 ml light single cream
  • 50 ml light single cream
  • coriander leaves
  • coriander leaves
  • coriander leaves
  • cooking spray
  • cooking spray
  • cooking spray

Equipment

bowlpanspatulablendermeal prep containers

Tips

  • Store for up to 5 days in the fridge
  • To reheat, microwave for 3 minutes. Mix the curry with the rice and enjoy!