Butter Chicken Greek Yogurt Recipe
Butter Chicken Greek Yogurt is a lighter, creamy curry that uses tangy Greek yogurt instead of heavy cream.
The yogurt helps tenderize the chicken and gives the tomato sauce a smooth finish while warm spices add plenty of flavor. It is an easy, satisfying dinner to serve with rice, naan, or roasted vegetables.
What Is Butter Chicken Greek Yogurt
This recipe is a creamy butter chicken variation made with plain Greek yogurt. Part of the yogurt works as a marinade, helping the chicken stay tender, while the rest replaces traditional cream in the finished sauce.
Tomato sauce, butter, onion, garlic, ginger, and warm Indian-inspired spices create the familiar comfort of butter chicken with a fresh, slightly tangy flavor.
Why You Will Love This Recipe
- Creamy without heavy cream: Greek yogurt keeps the sauce rich but fresh tasting.
- Protein-packed: Both chicken and yogurt add satisfying protein.
- Great for meal prep: The flavors deepen after a night in the refrigerator.
- Easy to adjust: Make it mild or add extra heat to suit your table.
- Simple ingredients: Everything is easy to find at a regular grocery store.
Ingredients You Will Need
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 cup plain full-fat Greek yogurt, divided
- 1 tablespoon lemon juice
- 3 garlic cloves, minced, divided
- 2 teaspoons grated fresh ginger, divided
- 2 teaspoons garam masala, divided
- 1 teaspoon ground cumin
- 1 teaspoon mild paprika
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 cup plain tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 teaspoon honey, optional
- Cooked basmati rice, naan, and cilantro, for serving
How to Make Butter Chicken Greek Yogurt Step-by-Step
- Marinate the chicken. Mix 3/4 cup Greek yogurt with the lemon juice, half the garlic, half the ginger, 1 teaspoon garam masala, cumin, paprika, turmeric, and 1/2 teaspoon salt. Add the chicken and marinate for at least 20 minutes.
- Cook the chicken. Heat the oil in a large skillet over medium-high heat. Shake off excess marinade and cook the chicken for 6 to 8 minutes until browned. Transfer it to a plate.
- Soften the onion. Lower the heat to medium. Melt the butter, add the onion, and cook for 4 to 5 minutes until soft.
- Add the aromatics. Stir in the remaining garlic, ginger, and garam masala. Cook for 30 seconds until fragrant.
- Simmer the sauce. Add the tomato sauce, broth, honey, and remaining salt. Simmer gently for 6 to 8 minutes.
- Temper the yogurt. Place the remaining 1/4 cup yogurt in a bowl. Slowly stir in a few spoonfuls of warm sauce, then reduce the skillet heat to low and stir the yogurt mixture into the sauce.
- Finish the chicken. Return the chicken to the skillet and cook gently until it reaches 165 degrees F. Do not boil the sauce.
- Serve. Spoon the curry over rice and add naan or cilantro if desired.
Tips and Variations
- Use full-fat Greek yogurt for the smoothest sauce and the lowest chance of curdling.
- Bring the finishing yogurt close to room temperature before tempering it.
- Keep the heat low after adding yogurt and never let the sauce boil.
- Add cayenne or red pepper flakes for a spicier adult version.
- Stir in peas or baby spinach during the final few minutes.
- Use chicken thighs for maximum tenderness or chicken breasts for a leaner meal.
- For a thicker sauce, simmer the tomato mixture for a few extra minutes before adding the yogurt.
Storage Tips and Frequently Asked Questions
Storage: Refrigerate cooled butter chicken in an airtight container for up to 3 days. Reheat slowly over low heat, stirring often. Freezing is possible for up to 2 months, although the yogurt sauce may look slightly grainy after thawing.
Why did my Greek yogurt sauce curdle?
The pan was probably too hot. Temper the yogurt with warm sauce first, add it over low heat, and avoid boiling.
Can I use nonfat Greek yogurt?
You can, but full-fat yogurt produces a smoother, more stable sauce. Nonfat yogurt is more likely to separate.
How long should I marinate the chicken?
Twenty minutes is enough for a quick dinner, but you can marinate it in the refrigerator for up to 8 hours.
Can I make this recipe mild?
Yes. Use mild paprika, skip cayenne, and reduce the garam masala slightly if you prefer gentler flavor.
Final Thoughts
This Butter Chicken Greek Yogurt recipe delivers the cozy tomato-and-spice flavor of butter chicken with a lighter, tangy finish.
Temper the yogurt and keep the heat gentle for a silky sauce every time. Add rice or naan, and you have a flavorful homemade dinner that is easy enough for a weeknight.