Indian Butter Chicken – Creamy, Flavorful, and Lightened-Up

This Indian Butter Chicken is a lighter take on the beloved classic, delivering all the creamy, spiced richness you crave without feeling overly heavy. Tender chicken pieces are simmered in a fragrant tomato-based sauce, spiked with warm spices and finished with a touch of creaminess. Perfect served with rice or naan, this dish brings the comforting flavors of Indian cuisine right to your table — simple enough for weeknights yet impressive enough for guests.

Why You’ll Love This Recipe

Tender, Juicy Chicken – Marinated and cooked to perfection.
Rich, Balanced Spices – Warm, aromatic spices that are flavorful but not overpowering.
Creamy Without the Guilt – Lightened ingredients keep it satisfying yet approachable.
Better than Takeout – Easy to make at home with wholesome ingredients.

Ingredients

For the marinade:

• 1 lb boneless, skinless chicken breast or thighs, cut into chunks
• ½ cup plain nonfat Greek yogurt
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp paprika
• Salt, to taste

For the sauce:

• 1 tsp light butter or olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp ground cumin
• ½ tsp paprika
• 1 can (14 oz) crushed tomatoes
• ½ cup low-fat evaporated milk or light cream
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Marinate the Chicken
In a bowl, combine yogurt, lemon juice, garlic, ginger, and spices for the marinade. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

2. Cook the Chicken
Heat a nonstick skillet over medium heat. Add marinated chicken and cook for 5–7 minutes until golden and cooked through. Remove from skillet and set aside.

3. Make the Sauce
In the same skillet, melt butter or heat oil. Sauté onion until soft, about 3–4 minutes. Add garlic, ginger, and spices, cooking until fragrant. Stir in crushed tomatoes and simmer for 10 minutes.

4. Finish the Dish
Reduce heat to low and stir in evaporated milk or light cream. Return chicken to the skillet and simmer for another 5 minutes, letting the flavors meld. Adjust seasoning to taste.

5. Serve
Garnish with fresh cilantro and serve hot with rice or warm naan.

Nutritional Information (Per Serving)

Calories: 260
Protein: 28g
Fat: 8g
Carbohydrates: 16g
Sugar: 7g
Fiber: 3g

Tips for Success

• Marinate Longer – Overnight marinating gives the chicken even more flavor and tenderness.
• Adjust Heat – Add a pinch of cayenne if you prefer it spicier.
• Creamy Finish – Use light cream sparingly for richness without excess calories.

Why This Recipe Works

The yogurt marinade keeps the chicken juicy and flavorful, while the tomato-based sauce delivers a creamy, spiced finish that feels indulgent yet balanced. Using light cream and a controlled amount of butter keeps the dish lighter but still satisfying.

This Indian Butter Chicken brings all the bold, comforting flavors of your favorite takeout — but lightened up and made right in your own kitchen. Perfectly spiced, creamy, and satisfying, it’s a recipe you’ll come back to again and again.