Health & Fitness Adaptation Indian-American

High-Protein Greek Yogurt Butter Chicken

Name: High-Protein Greek Yogurt Butter Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 lbs 680 g boneless, skinless chicken breast (cut into bite-sized 1-inch cubes); 1 tbsp olive oil or avocado oil; 1 tbsp unsalted butter; 1 medium yellow onion (finely diced); 1 tbsp ginger-garlic paste; 1 can (15 oz / 425 g smooth tomato puree or passata); 1/2 cup low-sodium chicken broth; 3/4 cup plain nonfat or 2% Greek yogurt (at room temperature); 1 1/2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp Kashmiri chili powder (or mild paprika); 1/2 tsp ground turmeric; 1 tsp kosher salt (plus more to taste); 1 tsp granulated sugar or maple syrup (balances acidity); 1 tsp dried fenugreek leaves (kasuri methi, crushed); Fresh cilantro (chopped, for garnish)

Prep 10 mins

Cook 15 mins

Total 25 mins

Yield 4 servings

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Recipe development note: This recipe was developed using culinary research and established cooking techniques. TrendyTadka does not operate a physical test kitchen, so results can vary with ingredients, equipment, and technique.

Macro-friendly butter chicken delivering over 42 grams of protein per serving by substituting heavy cream with creamy Greek yogurt and using lean chicken breast.

Why You’ll Love This Recipe

Weeknight Fast: Ready from start to finish in just 25 minutes.
Mainstream Supermarket Ingredients: Made entirely with staples available at Walmart, Target, Kroger, Costco, or Trader Joe’s.
Balanced Flavor: Bold, authentic aromatic spices engineered for effortless weeknight cooking.
Approachable Method: Clear, step-by-step instructions designed specifically for everyday home kitchens.

Key Technique

Tempering the Greek yogurt: whisking warm tomato sauce into the yogurt off the heat gradually acclimates the milk proteins, completely preventing separation or curdling.

How to Make It Step-by-Step

Step 1

Brown the Chicken: Heat 1 tbsp oil in a large deep skillet over medium-high heat. Add the chicken breast cubes in a single layer and sear for 3 to 4 minutes without moving until a golden crust forms on the bottom. Flip and cook for 1 to 2 more minutes until no longer pink outside (chicken will finish cooking in sauce). Transfer to a plate.

Step 2

Build the Aromatic Base: Reduce heat to medium. Add 1 tbsp butter and the diced onion to the skillet. Sauté for 4 minutes until soft. Add the ginger-garlic paste and cook for 60 seconds until fragrant.

Step 3

Bloom Spices: Stir in garam masala, cumin, coriander, Kashmiri chili powder, turmeric, and salt. Stir constantly for 30 seconds to bloom the spices in the warm fat.

Step 4

Simmer Tomato Gravy: Add the tomato puree, chicken broth, and sugar. Stir well and bring to a simmer. Cook uncovered for 5 minutes, stirring occasionally, until the sauce thickens and reduces.

Step 5

Temper the Greek Yogurt (Crucial Step): Turn heat to low. Spoon 3 to 4 tablespoons of the hot tomato sauce from the skillet into the bowl of room-temperature Greek yogurt. Whisk vigorously until smooth and warm. (This gradual temperature equalization prevents the yogurt from breaking or curdling).

Step 6

Combine & Finish: Pour the tempered yogurt mixture into the skillet, stirring constantly until fully integrated into a silky orange-red sauce. Return the seared chicken and any resting juices to the pan.

Step 7

Simmer on low for 3 to 4 minutes until the chicken reaches an internal temperature of 165°F (74°C). Do not let the sauce boil rapidly once yogurt is added. Remove from heat, stir in crushed kasuri methi, garnish with cilantro, and serve over basmati rice, cauliflower rice, or with warm naan.

Troubleshooting Common Issues

Yogurt curdled or separated into tiny white specks

Two common causes: yogurt was fridge-cold, or added to boiling sauce. Always temper yogurt with a few spoonfuls of hot sauce first, and keep the skillet on low heat.

Chicken breast tastes dry and rubbery

Chicken breast overcooks easily above 165°F. Sear briefly on high heat to get flavor, then simmer in sauce just until cooked through (3-4 minutes).

Sauce tastes too tart from yogurt

Greek yogurt contains natural lactic acid. Stir in 1/2 teaspoon of honey or brown sugar to restore traditional butter chicken sweetness.

Storage & Reheating

Chicken breast must reach a minimum internal temperature of 165°F (74°C). Store meal-prepped portions in airtight containers at ≤40°F for up to 4 days. Store leftovers in an airtight glass container at 40°F (4°C) or below for up to 3 to 4 days. Reheat gently with a splash of broth or water until piping hot throughout (165°F / 74°C).

TrendyTadka Editorial