Butter chicken with basmati rice

By the GetYourMacros team · 31 August 2026

A lighter take on the Indian classic using Greek yogurt for creaminess without the heavy cream.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Indian
• Allergens dairy

Ingredients (1 serving)

• 200 g Chicken breast
• 80 g Basmati rice
• 100 g Greek yogurt 0%
• 150 g Tomato passata
• 10 g Butter
• 50 g Onion
• Fresh ginger to taste
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Dice the chicken breast into bite-sized cubes and set aside.
2. Finely chop the onion, garlic, and fresh ginger.
3. In a large non-stick pan, melt the butter over medium heat and sauté the onion, garlic, and ginger until fragrant.
4. Add the chicken cubes to the pan and brown them for 4-5 minutes, then stir in two teaspoons of curry powder and a pinch of salt.
5. Pour in the tomato passata, lower the heat, and simmer for 10-12 minutes until the sauce thickens and the chicken is cooked through.
6. While the sauce simmers, cook the basmati rice in boiling salted water, then drain.
7. Turn off the heat under the pan and stir in the Greek yogurt to create a smooth, creamy sauce.
8. Serve the creamy chicken immediately alongside the steaming basmati rice.

Tips

• Always add the Greek yogurt off the heat to prevent it from curdling and keep the sauce perfectly smooth.
• The sauce stays delicious for 2 days in the fridge; just reheat gently with a splash of water.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.