((Healthy)) Tangy Butter Chicken (Murgh Makhani)
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Chicken tandoor served in a tangy curry makes for a healthier spin on restaurant butter chicken without sacrificing flavor!
  • 6 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger grated
  • 1 tsp chili powder
  • ½ tsp ground mustard
  • 1 tbsp ground cumin
  • 2 tbsp ground garam masala
  • 1 cup non fat plain greek yogurt
The Rest:
  • 1.5 pound chicken breast (or about 3 large breasts) cut into 1" cubes
  • 3 tbsp ghee
  • 6 cloves garlic, minced
  • 1 sweet onion, chopped
  • 1 opal apple, halved and then sliced thin
  • 1 tomato, processed
  • 1 tsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ½ tsp cayenne pepper
  • 1 tbsp honey
  • 4 cups baby spinach
  • 1 tsp kosher salt + to taste
  • 1 tsp coarse black pepper + to taste
  • Basamiti rice mixed with a dash of tumeric
  • cilantro for garnish
  1. In a small bowl add all of your marinade ingredients and whisk together.
  2. Next in a ziplock bag or container with lid, add your chicken cubes and cover with marinade. Seal vessel and shake, shake, shake until marinade is covering all chicken bits.
  3. Let chicken marinade for at least 4 hours or more (I do the whole over night marinade)
  4. minutes before chicken is ready to cook remove from fridge and preheat oven to 400 degrees.
  5. Once oven is preheated. Place cast iron, or any heavy bottom skillet pan into oven with 1 tbsp of ghee. Let ghee melt and then remove pan from oven and add chicken pieces.
  6. Place chicken into oven and bake for about 20 minutes, stirring half way through.
  7. Turn oven on to a broil and broil chicken for an additional 6 minutes, or until tops begin to blacken.
  8. Remove from oven and remove chicken into separate vessel, set aside.
  9. Discard ONLY 2 tbsp of the liquid and keep the remaining in pan.
  10. Place pan over medium heat and add remaining 2 tbsp of ghee to pan. Melt. Add minced garlic and sweet onion. Saute for about 5 minutes.
  11. Add apple slices, tomato puree and tomato paste. Mix together.
  12. Add ginger, chili powder, garam masala, cayenne pepper, and honey. Mix. Lower heat to a simmer and simmer for 5 minutes.
  13. Add your baby spinach and mix until spinach wilts. Add kosher salt & pepper to taste.
  14. Next add your chicken back into vessel and mix together until chicken is covered. Simmer for another 5 minutes.
  15. Serve over basamiti rice and garnish with cilantro.
Nutrition Information
Serving size: ¼ of skillet Calories: 356 Fat: 14.3g Carbohydrates: 18.8g Fiber: 3.3g Protein: 38.1g
Recipe by My Lavender Blues at https://mylavenderblues.com/healthy-tangy-butter-chicken-curry-murgh-makhani/