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Indian
Butter(less) Chicken
Charred tandoori-style chicken folded into a silky cashew-tomato makhani — the takeout king at a third of the calories.
478Calories
39.5gProtein
41.7gNet carbs
7gFiber
14.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1¼ lb (550 g) chicken breast, chunked
550 g
⅓ cup + 1 Tbsp (100 g) unsweetened dairy-free yogurt
100 g
1 Tbsp garam masala + 2 tsp paprika + 1 tsp turmeric + 1 tsp cumin + ½ tsp fenugreek (if you have it) + 1¼ tsp salt, divided
20 g
2 cups (500 g) canned crushed tomatoes
500 g
⅓ cup (40 g) raw cashews, soaked in hot water
40 g
1 onion (150 g), diced
150 g
4 cloves garlic
12 g
1 Tbsp (12 g) grated ginger
12 g
2 Tbsp (30 g) tomato paste
30 g
⅝ cup (150 g) canned light coconut milk
150 g
2 tsp (8 g) allulose
8 g
2¼ cups (400 g) cooked brown rice
400 g
cilantro, to finish
15 g
oil spray
4 g
Method
- Marinate the chicken in the yogurt and half the spices, 30 minutes to overnight.
- Broil or air-fry the chicken at maximum heat until charred at the edges and just cooked, 8–10 minutes. Char = tandoor. Don't skip it.
- Meanwhile: soften the onion, add garlic, ginger, tomato paste, and remaining spices for 90 seconds, then tomatoes. Simmer 10 minutes.
- Blend the sauce with the drained cashews until completely silky — the cashews deliver the richness the classic gets from dairy, at a fraction of the fat.
- Return sauce to the pan with the coconut milk and allulose; fold in the charred chicken and simmer 5 minutes. Cilantro, and serve over rice.
Nutrition facts
Per serving.
Calories478
Total fat14.5 g
Total carbohydrate50.7 g
Dietary fiber7 g
Allulose2 g
Net carbs41.7 g
Protein39.5 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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