High‑Protein Butter Chickenwith Garlic Naan

In a bowl, combine the chicken breast pieces with 1 tbsp paprika, 1 tsp turmeric, 1 tbsp garam masala and 75 g low‑fat Greek yoghurt; mix until the meat is evenly coated.

Cook the marinated chicken on a hot skillet for about 10 minutes, turning once, until the exterior is golden and the interior is cooked through. (Alternatively, bake or air‑fry at 425°F for 10–15 minutes.)

While the chicken cooks, melt 20 g light butter in a second pan over medium heat. Add 1 tbsp garlic paste, the chopped onion and the 0.5 tin of chopped tomatoes; sauté for 3–4 minutes until the onion softens.

Stir in an additional 1 tsp paprika, 1 tsp turmeric and a pinch of garam masala; cook for 1 minute to release the spices.

Add the remaining 75 g low‑fat Greek yoghurt and 5 g finely ground cashews to the sauce; whisk until smooth and creamy.

Reduce the heat to low and let the sauce simmer for 5 minutes, allowing the flavors to meld.

Return the cooked chicken to the pan, coating it with the sauce; simmer together for another 2 minutes.

Finish the curry by stirring in 15 ml light cream and the chopped coriander; adjust salt to taste.

For the garlic naan, place 40 g self‑raising flour in a bowl and mix with 50 g low‑fat Greek yoghurt until a soft dough forms.

Turn the dough onto a lightly floured surface, knead briefly, and shape into a round naan about ½ inch thick.

Heat a non‑stick skillet over high heat; cook the naan for 2 minutes on each side until puffed and lightly browned.

Immediately brush the hot naan with 5 g light butter, spread a thin layer of garlic paste, and sprinkle chopped parsley; let the butter melt before serving.