Transform the beloved butter chicken into a fresh, vibrant salad bowl that's both healthy and indulgent. Tender marinated chicken in a lighter butter masala dressing sits atop crisp greens, cucumber raita, and warm naan croutons for the perfect East-meets-West fusion.
Recipe Details
Ingredients
- 600g boneless, skinless chicken thighs, cut into bite-sized pieces
- 120ml plain Greek yogurt for marinade
- 2 tbsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 2 tbsp ginger-garlic paste
- 60g unsalted butter
- 60ml tomato paste
- 120ml heavy cream
- 1 tbsp honey
- 200g mixed salad greens (romaine, spinach, arugula)
- 1 large English cucumber, diced
- 250g cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 2 pieces naan bread, cut into cubes
- 2 tbsp olive oil for naan croutons
- 240ml plain yogurt for raita
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp fresh lemon juice
- 1 tbsp dried fenugreek leaves (kasuri methi)
- to taste salt
Instructions
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In a bowl, combine 600g boneless with 120ml plain Greek yogurt for marinade, 1 tablespoon 2 tbsp garam masala, 1 tsp ground turmeric, 1/2 tsp cayenne pepper, 2 tbsp ginger-garlic paste, and to taste salt. Mix well and marinate for at least 20 minutes or up to 2 hours refrigerated.
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Preheat oven to 200°C (400°F). Toss 2 pieces naan bread cubes with 2 tbsp olive oil for naan croutons and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy. Set aside.
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Heat a large skillet over medium-high heat. Cook marinated chicken in batches, without overcrowding, for 3-4 minutes per side until golden and cooked through. Remove and set aside.
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In the same skillet, melt 60g unsalted butter over medium heat. Add 60ml tomato paste and remaining 2 tbsp garam masala, cooking for 2 minutes until fragrant and darkened.
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Slowly whisk in 120ml heavy cream and 1 tbsp honey. Simmer for 3-4 minutes until slightly thickened. Add 1 tbsp dried fenugreek leaves (kasuri methi) by rubbing it between your palms to release the flavor.
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Return chicken to the sauce, tossing to coat. Keep warm but don't overcook. Add 2 tbsp fresh lemon juice and adjust seasoning.
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For the raita, mix 240ml plain yogurt for raita with half the 1/4 cup fresh mint leaves, diced 1 large English cucumber (reserve some for salad), and a pinch of salt.
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To assemble bowls, divide 200g mixed salad greens (romaine among four bowls. Top with remaining cucumber, 250g cherry tomatoes, and 1/2 medium red onion.
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Add warm butter chicken to each bowl. Drizzle with any remaining sauce from the pan.
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Garnish with naan croutons, dollops of raita, 1/2 cup fresh cilantro, and remaining 1/4 cup fresh mint leaves. Serve immediately while chicken is warm.
Tips
Marinade Magic: For deeper flavor, marinate the chicken overnight. The yogurt tenderizes the meat while the spices penetrate deeply.
Lighter Version: Substitute Greek yogurt for half the heavy cream to reduce calories while maintaining creaminess. Coconut milk also works beautifully for a dairy-free option.
Spice Adjustments: Butter chicken should be mild and creamy. Add more cayenne for heat lovers, or include a fresh green chili in the marinade.
Meal Prep Strategy: Marinate and cook chicken up to 3 days ahead. Store sauce separately and reheat gently. Assemble fresh salads just before serving.
Naan Alternative: No naan? Use pita bread or even baguette slices for croutons. For low-carb, try roasted chickpeas or almonds instead.
Serving Suggestions: This makes an excellent lunch bowl. Pack components separately and assemble at work. The warm chicken contrasts beautifully with cool, crisp vegetables.
Wine Pairing: A crisp Riesling or Gewürztraminer complements the creamy, spiced flavors perfectly. For beer lovers, try a wheat beer or light lager.