High‑Protein Butter Chicken with Garlic Naan
A protein‑packed butter chicken simmered in a creamy, spiced tomato sauce, served with soft garlic‑infused naan. The dish balances smoky paprika, warm turmeric, and aromatic garam masala for a satisfying dinner.
Maker: WORLD’S FIRST PUBLIC SUPERHERO
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 7 1/10 oz chicken breast
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 3/5 oz low‑fat Greek yoghurt
- 0.71 oz light butter
- 1 tbsp garlic paste
- onion
- 0.5 chopped tomatoes
- 0.18 oz cashews
- 0.51 fl oz light cream
- coriander
- 1 2/5 oz self‑raising flour
- parsley
Instructions
- 1In 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.
- 2Cook 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 428°F for 10–15 minutes.)
- 3While 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.
- 4Stir in an additional 1 tsp paprika, 1 tsp turmeric and a pinch of garam masala; cook for 1 minute to release the spices.
- 5Add the remaining 75 g low‑fat Greek yoghurt and 5 g finely ground cashews to the sauce; whisk until smooth and creamy.
- 6Reduce the heat to low and let the sauce simmer for 5 minutes, allowing the flavors to meld.
- 7Return the cooked chicken to the pan, coating it with the sauce; simmer together for another 2 minutes.
- 8Finish the curry by stirring in 15 ml light cream and the chopped coriander; adjust salt to taste.
- 9For 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.
- 10Turn the dough onto a lightly floured surface, knead briefly, and shape into a round naan about ½ inch thick.
- 11Heat a non‑stick skillet over high heat; cook the naan for 2 minutes on each side until puffed and lightly browned.
- 12Immediately 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.
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Frequently asked questions
- How long does it take to make High‑Protein Butter Chicken with Garlic Naan?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this High‑Protein Butter Chicken with Garlic Naan recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this High‑Protein Butter Chicken with Garlic Naan recipe come from?
- It was shared by WORLD’S FIRST PUBLIC SUPERHERO on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.