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Free for a limited timeLighter Butter Chicken with Yogurt Instead of Cream
Butter chicken with garlic naan is back as one of the season's most shared dishes. But all the cream and butter push a plate past 900 kcal.
Our version swaps cream for Greek yogurt and cuts butter to one spoon — still rich and creamy.
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What changes
- Greek yogurt for cream = more protein, less fat
- Just one spoon of butter for flavour
- Serve with brown rice or wholewheat naan
Lighter Butter Chicken
15 minPrep
25 minCook
4Servings
420kcal
Ingredients
- 600 g chicken breast
- 1 cup Greek yogurt
- 1 can tomato passata
- 1 onion, 3 garlic cloves
- Piece of ginger
- 1 tbsp butter
- 2 tbsp tikka masala spice
- Coriander to garnish
Method
- Marinate the chicken in half the yogurt and spices for 15 minutes.
- Soften onion, garlic and ginger in the butter; add passata for 8 minutes.
- Add the chicken and simmer 12 minutes.
- Turn off the heat, stir in the rest of the yogurt (don't boil again) and garnish.
Tikka masala spice blendAffiliate link — costs you nothing extra and supports the blog
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Tip
Stir in the yogurt off the heat so the sauce doesn't split.
How we cut the calories
- Greek yogurt instead of cream
- One spoon of butter for flavour, not half a block
- Chicken breast instead of skin-on thighs
- Serve with brown rice or cauliflower, not naan
Frequently asked questions
Will the yogurt split?
Stir it in off the heat, or mix it with a spoon of cornflour first.
Can I make it ahead?
Yes — it tastes even better the next day. Keeps 3 days in the fridge.
Is it spicy?
Mild. Adjust the chilli to taste.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.