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    Indian Butter Chicken

    • Serves: 6
    • Calories: 364
    Indian Butter Chicken

    This lightened up version of Indian Butter Chicken is full of flavor and can be made in the comfort of your own home.

    It’s no surprise that after months of indulgence most of us can be found looking for ways to lighten up our favorite dishes this time of year. If you’re familiar with TMP, you’ll know that we love our coconut cream-based curries and rich cream-filled soups. And although making these dishes is perfectly acceptable and entirely delicious, I’m here to let you in on a little secret...the cream from many of your favorite TMP dishes can be lightened up by swapping out full fat coconut cream with lite coconut milk and heavy cream with greek yogurt. In addition to these calorie trimming tricks, subbing our partner for this post, Brummel & Brown Organic Buttery Yogurt Spread for butter can be a healthier and tasty alternative. Brummel & Brown has less than half the saturated fat of butter, and is made with organic yogurt (no fake stuff!). It’s perfect for sauteing and browning and I used it in the recipe for this incredible Indian butter chicken I’m sharing today.

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    I began by marinating the chicken breast in Greek yogurt (which results in meat that’s always tender). Next, I added lemon juice, tikka masala seasoning, and fresh ginger and let it sit for a few hours. Once the chicken was ready, I melted a generous amount of Brummel & Brown Organic Buttery Yogurt Spread in a large dutch oven and added the spices, toasting them until fragrant (my favorite step of the process). I added in garlic and onions next, letting them soften, before putting in the tomatoes and blending it all together into a smooth, rich sauce. By the time I added the Greek yogurt marinated chicken into the dish, I was wondering why I ever used heavy cream and regular butter to begin with.

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    Whatever your New Year’s resolutions are, we can all get excited for ways to improve our diet. While I will never give up my love for rich foods, you better believe I am in love with recipes like this that are full of flavor and help me make quick and easy swaps to lighten up my family’s weeknight meals. Now, if someone could just give me some pointers on how to make chocolate better for me I’d be set.

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    This sponsored post is written by TMP on behalf of Brummel & Brown in partnership with TheFeedFeed The opinions and text are all ours. Thank you for supporting the brands we love.

    Recent Recipes

    Indian Butter Chicken

    • Serves: 6
    • Calories: 364
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    Ingredients

    Marinade

    • 1 cup Greek yogurt
    • 4 Cloves garlic, minced
    • 1 tbsp Fresh ginger, minced
    • 1 Lemon, juiced
    • 2 tsp Kosher salt
    • 1 tbsp Garam masala
    • 3 lbs Boneless, skinless, chicken thighs, cut into 2 inch pieces

    Butter Chicken

    • ¾ cup Brummel & brown organic buttery yogurt spread
    • 2 Onions, chopped
    • 4 Cloves garlic, chopped
    • 2 tsp Cinnamon
    • ¼ tsp Cayenne
    • 1 tsp ] Kosher salt
    • 2 tsp Cumin
    • 1 tbsp Garam masala
    • 1 tsp Turmeric
    • 2 (28 oz) cans Diced tomatoes

    For serving

    • Cilantro
    • Naan
    • Cooked rice

    Method

    1. In a large bowl, whisk together the yogurt, garlic, ginger, lemon juice, salt and Garam Masala until fully incorporated.
    2. Add the chicken pieces and toss to combine, coating the chicken entirely with the marinade. Cover and refrigerate for 1-3 hours.
    3. In a large pan set over medium-high heat, melt the Brummel & Brown Organic Buttery Yogurt Spread. Add the onions, stirring frequently until translucent, about 5-7 minutes.
    4. Add the garlic and cook for another 2-3 minutes.
    5. Add the cinnamon, cayenne, kosher salt, cumin, Garam Masala, and tumeric. Stir until fragrant, about 1-2 minutes. Add the tomatoes. Bring to a boil. As soon as the tomatoes begin to boil, turn the heat to low and simmer for 20 minutes.
    6. Transfer the sauce to the base of a blender (this may take 2 batches depending on the size of your blender). Blend until smooth. Pour the sauce back into the pot, and add the chicken and all of the marinade. Bring the mixture to a boil, then again turn the heat to low and simmer, uncovered for 30 minutes, until the chicken is cooked through.

    Serve over rice, alongside naan, topped with cilantro and a squeeze of lime.