Healthy Butter Chicken Murgh Makhani
Indulge in the rich and creamy flavors of "Healthy Butter Chicken Murgh Makhani," a lighter twist on the classic Indian favorite that doesn't compromise on taste. This vibrant dish features tender boneless chicken thighs marinated in a spiced Greek yogurt blend, then simmered in a luscious tomato-based sauce enriched with low-fat milk and a touch of honey for sweetness. The use of minimal butter and olive oil ensures all the indulgence with none of the guilt, while fragrant spices like garam masala, cumin, and coriander provide an authentic, aromatic experience. Ready in under an hour, this dish is perfect for a wholesome weeknight dinner, served alongside fluffy rice or warm naan. Packed with protein and full of flavor, it’s your go-to recipe for a healthier version of Indian comfort food!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 150 grams Greek yogurt (plain, non-fat)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Red chili powder
- 1 teaspoons Salt
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 400 grams Tomato puree
- 200 ml Low-fat milk
- 2 teaspoons Unsalted butter
- 1 teaspoons Garam masala
- 1 teaspoons Honey
- 2 tablespoons Fresh cilantro (chopped)
- optional Cooked rice or naan (for serving)
Instructions
In a mixing bowl, combine the Greek yogurt, garlic paste, ginger paste, turmeric powder, ground cumin, ground coriander, red chili powder, salt, and lemon juice. Mix well.
Cut the chicken thighs into bite-sized pieces and add them to the yogurt marinade. Mix to coat the chicken and let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Heat the olive oil in a large non-stick pan over medium heat. Add the marinated chicken pieces (shaking off excess marinade) and cook until lightly browned on all sides, about 5–7 minutes. Remove the chicken from the pan and set aside.
In the same pan, melt the unsalted butter over medium heat. Add the tomato puree and cook until it thickens and deepens in color, about 5 minutes.
Slowly stir in the low-fat milk, whisking continuously to create a smooth sauce. Let it simmer for 2–3 minutes.
Return the cooked chicken to the pan. Stir to coat the chicken evenly in the sauce, reduce the heat to low, and let it simmer for 10–15 minutes, or until the chicken is fully cooked and tender.
Stir in the garam masala and honey. Adjust seasoning with additional salt if needed.
Garnish with freshly chopped cilantro and serve hot with cooked rice or naan.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 37.3 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 596 mg | 46% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3363 mg | 72% | |
*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.
