Healthy Butter Chicken

This takeaway classic is often high in calories.
This is my lower cal option that still tastes
amazing. Who said you can’t enjoy your usual
takeaways on a fat loss journey!

The Ingredients

For the marinade:

  • 300g Chicken
  • 50g 0% Greek Yogurt
  • 10g Ginger Puree
  • 1 tsp Garam Masala
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp Paprika
  • 1/2 tsp Chilli Powder (optional)
  • 1/2 tsp Salt

For the sauce:

  • 1/2 Medium Onion, Diced
  • 100g Cauliflower Florets (optional)
  • 50g Fine Green Beans (optional)
  • 1 tsp Garlic Puree
  • 125g Passata
  • 60g Light Cream Cheese (Philadelphia)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Ground Cumin
  • 1 tsp Ginger Puree
  • 1/2 tsp sugar

Serves 2

Per Serving
Energy – 310 kcals
Carbs – 16g
Fats – 9g
Protein – 42g



  • Add the marinade ingredients to a bowl and mix well.
  • Dice the chicken and add to the marinade and leave to
    one side for 15 minutes for the flavours to infuse.
  • Dice the onion. If adding the veg, cut the cauliflower into
    small florets and the beans in half.
  • In a large frying pan or wok spray with a little oil and add
    the onion. Cook on a medium to high heat for 3-5
    minutes to soften. Add the garlic puree and cook for
    another minute.
  • Add the chicken and marinade and cook for 3-4 minutes
    to seal the chicken on all sides.
  • Add the veg if using and fry for another 1-2 minutes.
  • Add the passata, cream cheese and remaining spices (&
    sugar) and mix well to combine.
  • Cover and reduce to a simmer and let cook for 10-15
    minutes or until the chicken has cooked through and the
    sauce has thickened and darkened.
  • Serve with rice and/or naan breads!