This Lighter Butter Chicken is an easy recipe that’s full of savory flavor with warm spices-it’s packed with tender chunks of chicken simmered in a creamy spiced sauce! No one will believe it’s not take-out!

Makes 5 ( 1 cup or about 8 oz. ) servings

What is Butter Chicken?

Butter Chicken or murgh makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry. It is similar to chicken tikka masala, which uses a tomato gravy. Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950’s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. 

What ingredients do I need to make this Lighter Butter Chicken?

• Boneless skinless chicken breasts-raw and cut in to 1-inch cubes
• Fresh lemon juice- about 1 large lemon
• Ground cumin
• Garam masala-is a blend of ground spices.You will find it in the spice section and it costs around the same as other spices or HERE on Amazon. 
• Salt
• Ground ginger
• Light butter- I use Land o’ Lakes light butter made with canola oil
• White onion- diced
• Garlic– minced. 2 cloves or 2 tsp.
• Jalapeño-minced
• Paprika
• Tomato sauce
• Fat free half and half- I find the fat free half and half at my local Walmart store. It can be challenging to find so if you can’t locate or don’t have it-you can substitute it for 1 cup of skim milk mixed with 2 Tbsp cornstarch
• Freshly chopped cilantro, for optional garnish 

How do I make this Lighter Butter Chicken?

In a medium mixing bowl combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger

Add cubed chicken and stir until well combined. Let marinate in the fridge for  30 minutes.

Spray a skillet with non stick cooking spray and heat over medium-high heat.

Add marinaded chicken cubes. Discard remaining marinade. Cook chicken until it’s cooked throughout and is no longer pink, about 5 to 7 minutes.

Remove the chicken from the pan and set aside.

Melt butter in the skillet. Add in onion and sauté onion over medium heat. Cook until onion is tender— about three minutes.

Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about a minute before adding the tomato sauce.

Bring the mixture to a simmer and stir until well combined.

Add the cooked chicken, and let simmer on low for 10-15 minutes. 

Stir in half and half or unsweetened almond milk with 2 Tbsp cornstarch whisked in.

To avoid curdling be sure to keep the heat low and do not allow it to boil.

Tip: milk and cream can curdle if it heats too quickly, or if it comes to a boil-so be careful. 

Remove from heat and serve over cooke Basmati rice, White rice, quinoa, or cauliflower rice, if desired.

Garnish with freshly chopped cilantro, if desired. 

Chicken and Marinade Ingredients:

• 2 lbs. raw boneless skinless chicken breasts, cubed
• 1/2 cup non fat plain Greek yogurt
• 2 Tbsp fresh lemon juice, about 1 large lemon
• 2 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp Kosher salt
• 1 tsp ground ginger

Sauce Ingredients:

• 6 Tbsp light butter- I use Land o’ Lakes light butter made with canola oil
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• pinch of ginger 
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tsp garam masala
• 1 1/2 cups tomato sauce
• 1/2 cup fat free half and half or unsweetened almond milk mixed with 2 Tbsp cornstarch or you can use coconut milk as a diary free option 
• 1/4 cup freshly chopped cilantro for garnish if desired 

Directions:

1. Measure the fat free half and half or unsweetened almond milk and set that on the counter so it can get to room temperature.
2. In a medium mixing bowl combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. 
3. Stir until well combined and chicken is coated. Let marinate in the fridge for  30 minutes.
   Spray a skillet with non stick cooking spray and heat over medium-high heat. Add marinaded chicken cubes. Cook, stirring frequently, 5-8 minutes, or until browned. Remove chicken to a plate. Wipe pan clean.
4. Melt butter in the skillet. Add in onion and sauté onion over medium heat. Cook until onion is tender— about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about a minute before adding the tomato sauce.
5. Bring the mixture to a simmer and stir until well combined. 
6. Add the cooked chicken, and let simmer on low for 10-15 minutes.
7. Stir in half and half or unsweetened almond milk with 2 Tbsp cornstarch whisked in. To avoid curdling be sure to keep the heat low and do not allow it to boil.  Tip: Milk and cream can curdle if it heats too quickly, or if it comes to a boil-so be careful. 
8. Remove from heat and serve over cooke Basmati rice, White rice, quinoa, or cauliflower rice, if desired.
9. Garnish with freshly chopped cilantro, if desired 

Makes 5 ( 1 cup or about 8 oz. ) servings

3 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points® 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

1. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. You can reheat butter chicken easily in a skillet pan or in the microwave.
2. Point values do not include rice or quinoa.
3. Point value is the same if you use the fat free half and half or the skim milk or unsweetened almond milk mixed with 2 Tbsp cornstarch.