A lower-calorie way to make Butter Chicken
Butter Chicken — with charred yoghurt chicken and a light tomato-cashew sauce
Yoghurt-marinated chicken is grilled before a silky tomato and cashew sauce replaces butter and cream, about 455 kcal per serving.
Prepare wet and firm components separately, drive away excess moisture and combine only once each element has the right texture. The finished butter chicken has clear browned surfaces, a moist centre and no greasy or watery layer.
What changes—and what stays
From with butter, double cream and a large rice portion often 650–850 kcal to 455 calories
Grill the chicken and use yoghurt with a little cashew instead of butter and double cream. Tandoor char, garam masala, fenugreek, ginger and reduced tomato create familiar richness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Grill the chicken and use yoghurt with a little cashew instead of butter and double cream | Tandoor char, garam masala, fenugreek, ginger and reduced tomato create familiar richness. |
How the flavor stays
Tandoor char, garam masala, fenugreek, ginger and reduced tomato create familiar richness.
A cost rule that survives inflation
Tomato and yoghurt make 1.4 kilograms of chicken serve eight.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kgchicken breast
- 500 gplain yoghurt 2%
- 1.2 kgtomatoes
- 450 gonion
- 80 gcashews
- 35 gginger
- 25 ggarlic
- 16 grapeseed oil
- 15 ggaram masala and fenugreek
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Marinate in a thin yoghurt coat
Cut even chicken pieces and coat with yoghurt, lemon and spices without excess liquid.
Look for: Chicken carries a thin even marinade that does not drip.
Step 2 · follow the visible cue
Grill to charred edges
Space pieces on a hot tray and grill until dark-edged before the centre is fully cooked.
Look for: Chicken is spot-charred while still juicy.
Step 3 · follow the visible cue
Reduce and blend the sauce
Brown onion and aromatics, add tomato and cashew and reduce before blending smooth.
Look for: Sauce leaves a lasting spoon trail and has no oil ring.
Step 4 · follow the visible cue
Finish chicken without boiling
Simmer chicken briefly until safe, remove from heat and add tempered yoghurt.
Look for: Chicken is moist and sauce remains smooth.
Calories at the same serving size
205 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Butter Chicken within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Butter Chicken within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Butter Chicken be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate components separate until serving. Cool Butter Chicken within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Butter Chicken include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Grill the chicken and use yoghurt with a little cashew instead of butter and double cream.
- chicken breast1.4 kg
- plain yoghurt 2%500 g
- tomatoes1.2 kg
- onion450 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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