Meal Prep: Creamy Butter Chicken with Half the Calories

Butter Chicken is a dish I started loving later in life. There was a popular Indian restaurant near my work that served a delicious bowl of creamy butter chicken with homemade garlic naan. My mouth is watering thinking about it.

I had always believed butter chicken would be spicy, but it is flavorful, and mellow (depending on how many chili pepper flakes you choose to add). It's the ultimate comfort food and this recipe is only 327 calories per serving (not including the rice).

The Domestic Reporter's butter chicken is full of flavour, with half the calories. Coconut milk and Greek yogurt add a low-fat creaminess to the dish. I cheat a bit on the curry flavour. A pre-mixed jar of butter chicken spice paste adds the perfect blend of spices. Prepare this recipe for a family dinner with basmati rice and a side salad or make it ahead and have lunches for the week. Just follow these easy steps.

Step 1: Chop 4 medium-sized boneless, skinless chicken breasts into bite-sized pieces. In a medium mixing bowl add 1 tablespoon of fresh ginger (grated), 3 minced cloves of garlic and 3 teaspoons of butter chicken spice paste (I used Patak's Butter Chicken Spice Paste). Add 1/4 cup plain Greek yogurt. Add chopped chicken pieces. Stir. Let this mixture marinate for 10-15 minutes.

Step 2: Heat 2 tablespoons of vegetable oil in a large skillet on medium high heat. Once the oil is hot add the chicken and cook for about 5-6 minutes. Once the chicken is seared, add 1 tablespoon of unsalted butter, melt and coat the chicken. Remove the chicken mixture to a plate (butter juices and all).

Step 3: In the same skillet on medium heat add 1 shredded yellow onion, 3 cloves of garlic. 1 tablespoon of fresh ginger root grated. 1 tablespoon of butter. Stir until the onion and garlic are softened. Add 3 teaspoons of Butter Chicken Spice Paste, and a pinch of chili pepper flakes (depending on how spicy you'd like it) Season with salt and pepper. Add 1 can of tomato paste (156ml) (5.5 fluid oz) Stir.

Step 4: Reduce heat to low. Add one can coconut milk (400 ml) If you want your butter chicken to be extra creamy, add 2 cans of coconut milk! Add the plate of chicken and all juices to the mixture in the skillet. Heat to medium high and let it cook for 5-8 minutes. Stirring frequently.

Step 5: Serve the butter chicken over prepared rice. Add chopped cilantro for extra flavour. And garlic naan bread for dipping.

Easy Creamy Butter Chicken

Serves: 5-6 servings

Prep Time: 30 minutes

Ingredients

• 4 boneless skinless chicken breasts

• 1 can unsweetened coconut milk (400 ml) *add one more can for extra creaminess

• 1 can tomato paste (156 ml)

• 2 tablespoons butter

• 6 cloves garlic (minced and divided)

• 2 tablespoons fresh ginger root (grated and divided)

• 1 yellow onion (grated)

• 6 teaspoons butter chicken spice paste (I used Patak's Butter Chicken Spice Paste)

• 1/4 Plain Greek yogurt

• pinch of chili pepper flakes

• Cilantro (for serving)

• salt and pepper for taste

*For serving ladle butter chicken mixture over prepared rice, add chopped cilantro and naan bread