Butter Chicken

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 3 servings
Calories: 368kcal


  • 450 g diced chicken breasts
  • 2 cloves grated garlic
  • 100 g diced onion
  • 100 g button mushrooms
  • 1 diced pepper (approx. 150g)
  • 100 g fat free Greek yogurt
  • 200 g passata (use a little more if you want it to be saucier)
  • 100 mls light cream
  • 2 teaspoons garam masala (spice in most supermarkets)
  • 1 and a 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • Salt & pepper
  • 1 kcal spray
  • 20 g light butter
  • 1 teaspoon sweetener


  • Mix your chicken, fat free Greek yogurt, 1 teaspoon of garam masala, 1/2 a teaspoon of tumeric and 1/2 a teaspoon of cumin in a bowl until everything is well combined. You can leave this marinade for a few hours in the fridge if you have time but it's not necessary.
  • Heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the marinated chicken to the pan and fry for about 3 minutes on each side until starting to colour. Remove the chicken from the pan and leave aside (you will finish cooking it in the sauce in a while).
  • Add the pan back to the heat and add the butter.
  • Add the onion and cook for about 3-4 minutes until the onion is starting to soften.
  • Add the garlic, 1 teaspoon of garam masala and 1 teaspoon of cumin to the pan and stir well.
  • Add the peppers and mushrooms, and stir fry for 2-3 minutes.
  • Pour in the passata and bring the sauce to a simmer.
  • Add in the chicken and for about 8-10 minutes until the chicken is cooked throughout and the sauce is starting to thicken.
  • Stir in the cream and sweetener.
  • Season with salt and pepper to taste.
  • Serve with your favourite side such as rice/naan breads and a garnish of fresh coriander.


Serving: 1serving (rice or naan not included) | Calories: 368kcal | Carbohydrates: 15g | Protein: 44g | Fat: 14g