High Protein Butter Chicken & Crispy Masala Potatoes
Dive into a deliciously rich high-protein butter chicken, where tender chicken meets a creamy, spiced sauce bursting with flavor. Paired with perfectly crispy masala potatoes seasoned to perfection, this dish is not just a meal; it’s a culinary adventure that’s ideal for your weekly meal prep. Get ready to savor every bite!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 Tbsp Garlic Paste (15 ml)
- 1 Tsp Garlic Paste (5 ml)
- 1 Whole Lemon Juice
- 150g Sliced White Onion (5.29 oz)
- 800g White Potatoes cut into small cubes (28.2 oz)
🥩Meat & Seafood(1)
- 800g Boneless Skinless Chicken Thighs cut into cubes (1.76 lbs)You can use cubed chicken breast instead
🥛Dairy & Eggs(6)
- 40g Light Butter (for cooking + extra added at the end) (2.8 tbsp)
- 60ml Light Evaporated Milk ( Extra Butter is optional) (2.03 fl oz)optional
- 80-100g Low Fat Yogurt (2.82-3.53 oz)
- 100g Low Fat Yogurt (3.53 oz)
- 50g Low Fat Yogurt (1.76 oz)
- 20-25ml Milk (add to your desired consistency) (0.68-0.84 fl oz)
🫙Pantry Staples(3)
- 60g Cashew Nuts (Raw preferably) (2.12 oz)
- (Optional) 2 Tsp Olive Oil (10 ml)optional
- 600g Canned Tomatoes or Fresh Chopped Tomatoes (21.2 oz)
🧂Spices & Seasonings(9)
- 1.5 Tsp Garam Masala (7.5 ml)
- 1 Tsp Garam Masala (5 ml)
- 1 Tsp Garlic Powder (5 ml)
- 1.5 Tsp Paprika (7.5 ml)
- 1 Tsp Paprika (5 ml)
- 1.5 Tsp Salt (7.5 ml)
- 1 Tsp Salt (5 ml)
- 1/2 Tsp Each Salt, Garam Masala, Paprika, Turmeric (2.5 ml)
- 1/2 Tsp Turmeric (2.5 ml)
📦Other(1)
- 1 Tsp Chilli Powder (5 ml)
Nutrition (per serving)
Calories
541
Protein
52g
Carbs
41g
Fat
19g
👨🍳 Instructions
- 1
Slice your chicken thighs into cubes, add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt and squeeze of lemon juice. Mix till the color changes.
- 2
Slice your potatoes into small cubes. Season with salt, paprika, garam masala, garlic and optional olive oil. Mix well then oven bake or air fry for 20 minutes till golden and crispy.
- 3
Lay down your chicken on a sheet pan, oven bake or air fry till golden and juicy.
- 4
In a pan, add light butter, sliced onion and the spice mix. Cook for 5 minutes before adding garlic paste, cashew nuts and canned tomatoes. Cover and cook for another 6-8 minutes.
- 5
Add it all in a blender cup then blend till completely smooth.
- 6
Finally, add it back to the pan with yogurt, evaporated milk and butter. Mix till smooth and creamy. Add back your chicken and serve.
💡 Pro Tips
- ✓Marinate chicken thighs in yogurt-lemon mixture for 30-45 minutes minimum (not just mixing), as lactic acid and citric acid denature surface proteins and allow 15-20% deeper spice penetration through osmosis.timing30-45 minutes
- ✓Cut potatoes to 8-10mm cubes and toss with 1-2 tsp oil per 200g potatoes, then bake at 425°F (220°C) for 20 minutes—this creates Maillard reaction crust while keeping interiors creamy since starch gelatinizes around 149-167°F.technique8-10mm cubes, 425°F/220°C, 1-2 tsp oil per 200g
- ✓Bake marinated chicken thighs at 385°F (196°C) for 12-14 minutes until internal temp reaches 165°F (74°C)—thighs stay juicy here due to 15-20% fat content, unlike breast meat, and carryover cooking adds 3-5°F.timing385°F/196°C, 12-14 minutes, 165°F/74°C internal
- ✓When blending the tomato-cashew sauce, use only 50-60ml of the cooking liquid maximum, then gradually add yogurt and evaporated milk—this prevents over-hydration and maintains emulsion stability (70:30 fat-to-water ratio ideal).technique50-60ml cooking liquid, 70:30 fat-to-water ratio
- ✓Add the cooked chicken to the butter-yogurt sauce at 160-165°F (71-74°C) and stir gently for 2-3 minutes only—high heat or extended cooking denatures casein proteins in yogurt, breaking the emulsion and causing separation.timing160-165°F/71-74°C, 2-3 minutes max
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
High Protein Butter Chicken & Crispy Masala Potatoes
Dive into a deliciously rich high-protein butter chicken, where tender chicken meets a creamy, spiced sauce bursting with flavor. Paired with perfectly crispy masala potatoes seasoned to perfection, this dish is not just a meal; it’s a culinary adventure that’s ideal for your weekly meal prep. Get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 Tbsp Garlic Paste (15 ml)
- 1 Tsp Garlic Paste (5 ml)
- 1 Whole Lemon Juice
- 150g Sliced White Onion (5.29 oz)
- 800g White Potatoes cut into small cubes (28.2 oz)
🥩Meat & Seafood(1)
- 800g Boneless Skinless Chicken Thighs cut into cubes (1.76 lbs)You can use cubed chicken breast instead
🥛Dairy & Eggs(6)
- 40g Light Butter (for cooking + extra added at the end) (2.8 tbsp)
- 60ml Light Evaporated Milk ( Extra Butter is optional) (2.03 fl oz)optional
- 80-100g Low Fat Yogurt (2.82-3.53 oz)
- 100g Low Fat Yogurt (3.53 oz)
- 50g Low Fat Yogurt (1.76 oz)
- 20-25ml Milk (add to your desired consistency) (0.68-0.84 fl oz)
🫙Pantry Staples(3)
- 60g Cashew Nuts (Raw preferably) (2.12 oz)
- (Optional) 2 Tsp Olive Oil (10 ml)optional
- 600g Canned Tomatoes or Fresh Chopped Tomatoes (21.2 oz)
🧂Spices & Seasonings(9)
- 1.5 Tsp Garam Masala (7.5 ml)
- 1 Tsp Garam Masala (5 ml)
- 1 Tsp Garlic Powder (5 ml)
- 1.5 Tsp Paprika (7.5 ml)
- 1 Tsp Paprika (5 ml)
- 1.5 Tsp Salt (7.5 ml)
- 1 Tsp Salt (5 ml)
- 1/2 Tsp Each Salt, Garam Masala, Paprika, Turmeric (2.5 ml)
- 1/2 Tsp Turmeric (2.5 ml)
📦Other(1)
- 1 Tsp Chilli Powder (5 ml)
Nutrition (per serving)
Calories
541
Protein
52g
Carbs
41g
Fat
19g
👨🍳 Instructions
- 1
Slice your chicken thighs into cubes, add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt and squeeze of lemon juice. Mix till the color changes.
- 2
Slice your potatoes into small cubes. Season with salt, paprika, garam masala, garlic and optional olive oil. Mix well then oven bake or air fry for 20 minutes till golden and crispy.
- 3
Lay down your chicken on a sheet pan, oven bake or air fry till golden and juicy.
- 4
In a pan, add light butter, sliced onion and the spice mix. Cook for 5 minutes before adding garlic paste, cashew nuts and canned tomatoes. Cover and cook for another 6-8 minutes.
- 5
Add it all in a blender cup then blend till completely smooth.
- 6
Finally, add it back to the pan with yogurt, evaporated milk and butter. Mix till smooth and creamy. Add back your chicken and serve.
💡 Pro Tips
- ✓Marinate chicken thighs in yogurt-lemon mixture for 30-45 minutes minimum (not just mixing), as lactic acid and citric acid denature surface proteins and allow 15-20% deeper spice penetration through osmosis.timing30-45 minutes
- ✓Cut potatoes to 8-10mm cubes and toss with 1-2 tsp oil per 200g potatoes, then bake at 425°F (220°C) for 20 minutes—this creates Maillard reaction crust while keeping interiors creamy since starch gelatinizes around 149-167°F.technique8-10mm cubes, 425°F/220°C, 1-2 tsp oil per 200g
- ✓Bake marinated chicken thighs at 385°F (196°C) for 12-14 minutes until internal temp reaches 165°F (74°C)—thighs stay juicy here due to 15-20% fat content, unlike breast meat, and carryover cooking adds 3-5°F.timing385°F/196°C, 12-14 minutes, 165°F/74°C internal
- ✓When blending the tomato-cashew sauce, use only 50-60ml of the cooking liquid maximum, then gradually add yogurt and evaporated milk—this prevents over-hydration and maintains emulsion stability (70:30 fat-to-water ratio ideal).technique50-60ml cooking liquid, 70:30 fat-to-water ratio
- ✓Add the cooked chicken to the butter-yogurt sauce at 160-165°F (71-74°C) and stir gently for 2-3 minutes only—high heat or extended cooking denatures casein proteins in yogurt, breaking the emulsion and causing separation.timing160-165°F/71-74°C, 2-3 minutes max