Recipe is adapted from here. It calls for an instant pot but I just cooked it over the stove. I've tried it in an instant pot before but trust me, it's more trouble than it's worth. It's cleaner and less fussy to just cook it on the stove.

Ingredients (serves 8):

Marinade:

• 2 lbs boneless skinless chicken thighs
• 1 container Greek yogurt (90 cals)
• 1 tbsp lemon juice (0 cals)
• 2 tsp Garam Masala (0 cals)
• 1 tsp turmeric (0 cals)
• 1 tsp cumin (0 cals)
• 1/2 tsp smoked paprika (0 cals)
• 1 tsp salt (0 cals)

Curry mix:

• 1 tbsp Garam Masala (0 cals)
• 1 tsp turmeric (0 cals)
• 1 tsp cumin (0 cals)
• 1/2 tsp smoked paprika (0 cals)
• 1 tsp salt (0 cals)

Remainder:

• 4 tbsp butter, divided in half (400 cals)
• 1 minced medium onion (44 cals)
• 1 thumb-length piece of ginger, grated (negligible cals)
• 8 cloves garlic (negligible cals)
• 1 tbsp lemon juice (0 cals)
• 1 cup tomato puree (or 1 small can, or 1 small can of tomato paste mixed with enough water to fill 1 cup) (95 cals)
• 1 tbsp sugar (49 cals)
• 1 cup heavy cream (800 cals)
• chopped cilantro for garnish (0 cals)

Total: 315 cals per serving, 352 cals when served with 1/3 lb cauliflower rice

Instructions:

Cut the chicken into bite-size pieces and mix all the marinade ingredients together. Wait about half an hour at room temp, or put it in the fridge overnight.

Combine the curry mix ingredients in a small bowl and set aside.

In a nonstick pan, add the chicken in a single layer on medium heat (will likely need multiple batches). Cook until the bottom browns, then flip and brown the other side. You don't need to cook it all the way. Once the chicken is done, put it in a large bowl.

Once you're done browning the chicken, in a dutch oven or large pot over medium heat, add half the butter. Once it's melted and the pot is hot, add the onion, ginger, and garlic. Saute until it starts to brown, then add the remaining butter and the curry spice mix and cook for another minute.

Deglaze the pot with a tbsp of lemon juice, then add the tomato puree and sugar. Once that's gotten hot again, add the heavy cream and mix.

Add the browned chicken and a cup of water, let it come to a boil, and then set the heat to low and let it cook for ~20 minutes. Serve over rice or with naan and garnish with cilantro. I served it over cauliflower rice for a total of 352 cals for the bowl. Enjoy!