If you’re searching for a dish that feels like a warm hug and packs a powerful protein punch, this High-Protein Marry Me Chicken Recipe is going to be your new best friend in the kitchen. I absolutely love how the tender, juicy chicken thighs soak up the rich, creamy tomato sauce that’s perfectly spiced—without being overpowering. It’s one of those meals that feels fancy enough for company but is simple enough to whip up on a weeknight.
When I first tried this recipe, I was hooked by how it balanced comfort and nutrition so effortlessly. You’ll find that with the yogurt marinade and generous spices, the chicken stays juicy and flavorful. Plus, the creamy sauce keeps things silky and indulgent while ensuring you’re getting a good hit of protein, making this a satisfying meal to fuel your day or impress guests.
Why You’ll Love This Recipe
- High Protein Content: Thanks to chicken thighs and creamy elements, it’s packed with muscle-friendly protein that fuels you well.
- Simple & Quick to Make: Prep and cook in just about 35 minutes, perfect for busy evenings without sacrificing flavor.
- Versatile Comfort Food: Fabulous served over rice or with flatbreads, so you can customize it to your cravings.
- Rich Flavor with Fresh Ingredients: Garam masala and fresh ginger give it authentic warmth and depth.
Ingredients You’ll Need
These ingredients come together beautifully, creating layers of flavor without fuss. I always recommend fresh garlic and ginger for the best aromatic kick, and keeping some ready-to-go yogurt on hand helps with meal prep.
- Plain yoghurt: Full-fat works best for tenderizing the chicken and adding creaminess to the marinade.
- Lemon juice: Adds brightness and helps break down the chicken fibers for juicy results.
- Turmeric powder: That warm glow and subtle earthiness you’ll adore.
- Garam masala: This blend is key for authentic flavor; grab a quality jar from the spice aisle.
- Chilli powder or cayenne pepper: Gives the sauce a gentle heat—don’t worry, it’s mild and warming, not fiery.
- Ground cumin: Adds a smoky edge that deepens the curry’s complexity.
- Ginger, freshly grated: Fresh is best for its zesty zing; it makes all the difference.
- Garlic, crushed: Aromatic powerhouse that builds the base flavor.
- Chicken thigh fillets: Skinless and boneless for tenderness and richness.
- Ghee, butter, or vegetable oil: Choose ghee for richness or oil if you want a lighter touch.
- Tomato passata (tomato puree): Smooth and vibrant, it’s the heart of the sauce.
- Heavy or thickened cream: For that luscious, velvety finish.
- Sugar: Balances acidity and rounds the flavors.
- Salt: Essential for bringing everything to life.
- Basmati or white rice: To soak up all that wonderful sauce.
- Coriander/cilantro (optional): Fresh and bright garnish, elevates the dish visually and flavor-wise.
Variations
I love that this High-Protein Marry Me Chicken Recipe is so adaptable. Whether you want to tweak the spice level, swap in lighter cream, or even turn it vegan with tofu, it’s easy to make it your own.
- Lighter Cream Alternative: I sometimes use a mix of light cream and milk to trim fat but keep creaminess—works like a charm without sacrificing texture.
- Extra Veggies: Adding spinach or peas during the simmering phase gives it a fresh pop of color and nutrition my family loves.
- Spice Level: If you’re like me and prefer milder heat, stick with less cayenne; for spice lovers, ramp it up carefully.
- Protein Swaps: Chicken breast works if you want leaner meat, though I prefer thighs for juiciness.
How to Make High-Protein Marry Me Chicken Recipe
Step 1: Marinate for Maximum Flavor
Start by mixing your yoghurt, lemon juice, turmeric, garam masala, chili powder, cumin, fresh ginger, and crushed garlic in a bowl. Toss the chicken pieces in this marinade, making sure every bite is well-coated. Cover and refrigerate—overnight is best for juicy tenderness, but even a few hours works well if you’re in a hurry.
Step 2: Sear the Chicken to Lock in Juices
Heat ghee or butter in a large skillet over high heat. Remove the chicken from the marinade—don’t wipe it off! Place the chicken pieces in the pan and cook just until they turn white all over, about 3 minutes. They won’t brown much because of the yoghurt, but that’s okay—this seals in the juices without overcooking.
Step 3: Create the Creamy, Dreamy Sauce
Next, add the tomato passata, heavy cream, sugar, salt, and any marinade left in the bowl to your pan. Turn the heat down to low and let it simmer gently for 20 minutes, stirring occasionally so it thickens up beautifully. Do a quick taste test near the end to adjust salt if needed—this step really pulls the flavors together.
Step 4: Garnish and Serve
Before serving, scatter chopped fresh coriander over the top for color and that extra hint of freshness. Pair with fluffy basmati rice or warm flatbreads to scoop up every bit of sauce—trust me, you won’t want to miss a drop!
Pro Tips for Making High-Protein Marry Me Chicken Recipe
- Marinate Overnight: I found that marinating the chicken for at least 8 hours makes it incredibly tender and flavorful—don’t skip this!
- Don’t Overcrowd the Pan: Cooking the chicken in batches ensures it sears properly and stays juicy.
- Low and Slow Simmer: Keep the sauce at a gentle simmer so it reduces evenly and develops a creamy texture.
- Adjust Cream Amount: For a lighter feel, try mixing half cream with milk as I sometimes do—it keeps things silky without heaviness.
How to Serve High-Protein Marry Me Chicken Recipe
Garnishes
I always go for fresh coriander leaves to garnish this dish—it adds a pop of green and a citrusy brightness that contrasts perfectly with the creamy sauce. Sometimes I add a squeeze of lemon on top when serving, which feels refreshing and lifts the flavors nicely.
Side Dishes
My go-to is fluffy basmati rice, which soaks up all that luscious sauce like a dream. If I’m feeling indulgent, I make some quick no-yeast flatbreads or pick up papadums from the store—they make the meal more fun to eat and add a crunchy contrast.
Creative Ways to Present
For dinner parties, I love serving this High-Protein Marry Me Chicken Recipe in mini cast-iron skillets so everyone gets their own personalized portion. Adding a sprinkle of toasted nuts on top adds texture and a lovely nutty aroma—your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and they keep well for 3-4 days. The flavors actually deepen overnight, making for an even more delicious second meal.
Freezing
This recipe freezes beautifully. I let it cool completely, then portion it out and freeze in meal-sized containers. When I’m ready, I thaw overnight in the fridge—it’s a lifesaver on busy days.
Reheating
To reheat, I gently warm it over low heat on the stove to avoid curdling the cream. Stirring occasionally helps it heat evenly, and you can add a splash of cream or water if the sauce feels too thick.
FAQs
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Can I use chicken breast instead of thighs for this High-Protein Marry Me Chicken Recipe?
Yes, you absolutely can! Chicken breasts are leaner but can dry out more easily, so I recommend reducing cooking time slightly and watching carefully to keep them juicy. Marinating well also helps keep breast meat tender and flavorful.
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Is garam masala necessary for the recipe?
While you can technically skip garam masala, this spice blend is what gives the recipe its authentic warmth and depth. If you don’t have it, you can mix cumin, coriander, cardamom, and cinnamon as a substitute, but I recommend picking up a jar for future batches.
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What can I use if I don’t have tomato passata?
If tomato passata isn’t available, you can blend canned tomatoes or use plain tomato puree as a good alternative. Avoid using tomato sauce or ketchup as they have different flavors and textures that won’t work as well in the sauce.
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How spicy is this dish?
This recipe has a mild, warming spice level. The cayenne or chili powder adds a gentle heat that complements the richness but won’t overwhelm your palate. You can adjust the amount to suit your heat tolerance.
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Can this dish be made dairy-free?
Yes, you can swap out heavy cream for coconut milk or a plant-based cream alternative to make it dairy-free. Use oil instead of ghee or butter for cooking. Keep in mind this will change the flavor slightly but still result in a creamy, delicious sauce.
Final Thoughts
This High-Protein Marry Me Chicken Recipe holds a special place in my meal rotation because it strikes such a perfect balance between healthy and indulgent. Whenever I want something comforting yet packed with nutrients, this dish comes to the rescue. I’m confident you’ll enjoy making it as much as eating it—give it a try and share it with the people you love. Trust me, it’s a recipe destined for repeat nights in your kitchen!
Print
High-Protein Marry Me Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Indian
Description
A rich and creamy Indian-inspired Butter Chicken recipe featuring tender marinated chicken thighs cooked in a spiced tomato and cream sauce. Perfectly balanced with aromatic garam masala and a hint of chili, this dish offers authentic flavors and is best served with basmati rice and fresh coriander.
Ingredients
Marinade
- 1/2 cup plain yoghurt, full fat
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder or cayenne pepper powder
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Curry
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
- 1 cup tomato passata (aka tomato puree)
- 1 cup heavy / thickened cream (or for lighter version: 3/4 cup light cream + 1/4 cup milk)
- 1 tbsp sugar
- 1 1/4 tsp salt
To Serve
- Basmati rice
- White rice
- Coriander/cilantro (optional)
Instructions
- Optional Blitz: For an ultra-smooth sauce, combine all the marinade ingredients except the chicken in a food processor and blend until smooth. This step is optional.
- Marinate the Chicken: Combine all marinade ingredients with chicken pieces in a bowl. Cover and refrigerate for a minimum of 3 hours, preferably overnight or up to 24 hours, to allow flavors to infuse.
- Cook the Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove chicken pieces from marinade without shaking off excess marinade, but do not pour leftover marinade into the pan. Cook chicken for about 3 minutes until white all over; it will not brown significantly due to the marinade.
- Prepare the Sauce: Reduce heat to low. Add tomato passata, cream, sugar, salt, and the remaining marinade from the bowl into the pan. Simmer gently for 20 minutes, stirring occasionally, until sauce thickens and chicken is cooked through. Taste and adjust salt if necessary.
- Serve: Garnish with fresh coriander if desired. Serve hot with basmati or white rice. For an accompanying side, consider no-fry papadums or flatbreads.
Notes
- Garam Masala is a commonly available spice blend that adds aromatic warmth.
- Use pure chili powder or cayenne pepper for a mild heat; American chili powder is different and not recommended.
- Ghee is clarified butter but can be substituted with regular butter or a neutral oil.
- Tomato passata is pureed canned tomatoes; if unavailable, blend canned tomatoes until smooth.
- For a lighter version, replace heavy cream with 3/4 cup light cream and 1/4 cup milk.
- No-Fry Quick Papadums can be microwaved until puffed and crisp as a quick side.
- Recipe adapted from Luke Mangan with personal adjustments like added salt and cream options.
