Indian Butter Chicken
This Indian Butter Chicken delivers 58g protein and 444 calories per serving — a complete macro option for trainees following high-protein protocols. Batch-preps 4 servings in quick prep time on the stovetop, doubling as both protein and sauce for rice or vegetables. Build your evening meal around this when you need substantial protein in a single dish without excess calories.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 1/4 teaspoons kosher salt (divided)
- •1/4 teaspoon ground black pepper
- •Curry Powder, Ground(23g)
- •Unsalted Butter(45g)
- •Yellow Onion(240g)
- •Garlic(20g)
- •Ginger, Fresh Root(15g)
- •Garam Masala, Ground(15g)
- •Chili powder(8g)
- •Cumin, Ground(5g)
- •Tomato Sauce
- •Half and half cream(120g)
- •Greek Yogurt (Nonfat)(120g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Cilantro, Fresh(120g)
- •Brown Rice
- •Quinoa, Dry
- •Bread, Naan
- •Cilantro, Fresh
Instructions
- 1In a Dutch oven or similar large, sturdy pot, heat the oil over medium-high heat. Add the chicken, 1/2 teaspoon of the kosher salt, black pepper, and 1/2 tablespoon of the curry powder, stirring to coat the chicken evenly. Sear the chicken on all sides until lightly golden (about 5-6 minutes)—the chicken does not need to be cooked through at this point. Remove to a plate.
- 2Reduce the heat to medium. Add 2 tablespoons of the butter and the onion to the pot. Cook until the onion is beginning to soften, about 5 minutes.
- 3Add the garlic, ginger, garam masala, chili powder, cumin, and the remaining 3/4 teaspoon salt and 1 tablespoon curry powder. Stir and cook until fragrant, about 30 seconds.
- 4Reduce the heat to low. Carefully pour in the tomato sauce (be careful of splatters). Fill the can of tomato sauce up halfway with water, then add the liquid to the pot. Stir to combine, then partially cover the pot and let simmer gently for 15 minutes.
- 5Return the chicken and any juices that have collected on the plate to the pot. Stir in the half-and-half. Let simmer until the chicken is fully cooked through, about 5 minutes more.
- 6Place the Greek yogurt in a small bowl and add a few big spoonfuls of the hot butter chicken liquid. Stir to combine, then add the mixture to the pot (this tempers the yogurt so it doesn't curdle).
- 7Stir in the cilantro and 1 tablespoon butter. Enjoy warm over brown rice, quinoa, or naan, sprinkled with more cilantro.
Nutrition — Per Serving
444
calories
58g
protein
24g
fat
- Carbohydrates
- 18g
- Saturated fat
- 4.2g
- Sodium
- 215 mg
- Dietary fiber
- 6.8g
4 servings per batch · ~413g each
Macro data sourced from USDA FoodData Central
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How much protein does Indian Butter Chicken have per serving?
Each serving contains 58g of protein with 444 calories, delivering a high-protein, lower-carb option at just 18g carbs per serving. The macro split is 24g fat, making it efficient for hitting protein targets without excess calories.
How long does Indian Butter Chicken take to prep?
This recipe qualifies as quick prep and yields 4 servings in one stovetop session. You can have a complete meal ready in under 30 minutes total.
Is Indian Butter Chicken good for muscle gain?
At 58g protein per 444 calories, this recipe is built for muscle gain phases where protein density matters most. The low carb content keeps calories controlled while prioritizing the protein needed for recovery and hypertrophy.
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