Name: High-Protein Weeknight Butter Chicken
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken thighs; 2 tbsp tandoori masala; 1/2 tsp salt (adjust if the masala already contains salt); 1/8 cup avocado oil (or 1/4 cup plain Greek yogurt as the binder); 250g Mulu 2% low-fat cottage cheese; 1 cup Kirkland chicken bone broth; 2 tbsp ghee; 1 tbsp ginger-garlic paste; 450g Kirkland marinara; 1/2 tbsp garam masala; 1 tsp ground cumin; 1 tsp paprika; 1/2 tbsp kasoori methi; Kashmiri chilli, to taste — adult servings only

High-Protein Weeknight Butter Chicken — The Split PlateCoat chicken thighs in tandoori masala and air-fry until 165°F, then chop. Blend cottage cheese with chicken bone broth until smooth. Bloom ginger-garlic paste in ghee, add marinara, garam masala, cumin, and paprika, then stir in the chicken and the blended cottage cheese. Finish with kasoori methi and simmer until cohesive. Plate the kids' portions first, then stir Kashmiri chilli into what's left for the adults. Serve with phulkas or rice.