Butter Chicken Recipe
This Butter Chicken provides 37g protein and 604 calories per serving across 5 quick-prep stovetop servings. The extra serving compared to traditional recipes stretches your protein budget further without additional cooking time. Build a flexible rotation that covers multiple training days from a single batch.
Ingredients
- •Chicken Thigh, Boneless Skinless(794g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Greek Yogurt (Nonfat)(120g)
- •Garlic(23g)
- •Ginger, Fresh Root(15g)
- •Garam Masala, Ground(10g)
- •Turmeric, Ground(5g)
- •Cumin, Ground(5g)
- •Chili powder(5g)
- •1 teaspoon salt
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Ghee (clarified butter)(30g)
- •Yellow Onion
- •Garlic(23g)
- •Ginger, Fresh Root(15g)
- •Cumin, Ground(8g)
- •Garam Masala, Ground(8g)
- •Coriander, Ground(5g)
- •Tomato, Canned, Crushed(397g)
- •Chili powder(5g)
- •1 1/4 teaspoons salt (or to taste)
- •Cream, Heavy Whipping(240g)
- •Sugar, Granulated White(15g)
- •Fenugreek Leaves, Dried (Kasoori Methi)(3g)
Instructions
- 1In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- 2Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- 3Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- 4Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- 5Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- 6Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- 7Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- 8Garnish with chopped cilantro and serve with fresh homemade Naan Bread!
Nutrition — Per Serving
604
calories
37g
protein
44g
fat
- Carbohydrates
- 21g
- Saturated fat
- 18.3g
- Sodium
- 336 mg
- Dietary fiber
- 4.4g
5 servings per batch · ~351g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Butter Chicken Recipe have per serving?
Each serving provides 37g of protein and 604 calories, with 44g fat and 21g carbs per serving. The higher fat content comes from the butter-based sauce while maintaining solid protein delivery.
How long does Butter Chicken Recipe take to prep?
Quick prep on the stovetop with 5 servings per batch allows you to prepare multiple days of dinners in a single cooking session. Efficient batch sizing for standard meal-prep windows.
Is Butter Chicken Recipe good for fat loss?
At 604 calories and 37g protein per serving, this recipe is moderate for fat-loss phases and works best when integrated into a structured calorie deficit. The 44g fat is higher than leaner protein options, so portion size awareness is important.
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