Cut the chicken breasts into 1-inch bite-sized chunks and place them in a bowl. In a small bowl, combine 4 tablespoons Greek yogurt, 2.5 tablespoons minced ginger, 6 minced garlic cloves, lemon juice, 2.5 teaspoons garam masala, 1.5 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon turmeric, and 1/4 teaspoon black pepper. Stir until well combined, then add the chicken pieces and toss to coat evenly. Cover and let marinate for at least 30 minutes (up to 2 hours if time allows) while you prepare the remaining ingredients. The yogurt not only tenderizes the meat but adds protein to keep this dish light.

Heat 2.5 teaspoons of oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 2 minutes until it begins to soften. Add the remaining 5 minced garlic cloves and 2.5 tablespoons minced ginger, stirring constantly for 1-2 minutes until fragrant. The goal is to bloom these aromatics without browning them too much, which keeps the sauce delicate. Now stir in 2.5 teaspoons garam masala, 1.5 teaspoons coriander, 1.5 teaspoons chili powder, and 1.5 teaspoons turmeric, cooking for another minute until the spices become very fragrant and slightly darken in color.

Pour 1/2 cup chicken stock and 1 3/4 cups tomato sauce into the pot with the spice mixture, stirring well to combine. Add 1 handful of cashews and 1.5 teaspoons salt, then bring the mixture to a simmer. Using an immersion blender, carefully blend the sauce until completely smooth—this creates a silky, restaurant-quality texture while the cashews naturally emulsify and thicken the sauce without cream. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches, blend until smooth, and return it to the pot. I find the blended cashews add richness and body that Greek yogurt alone can't achieve.

While the sauce simmers, heat a separate skillet over medium-high heat. Working in batches if needed to avoid overcrowding, remove the marinated chicken from the bowl and sear it in the dry pan (no added oil needed—the yogurt marinade provides enough moisture) for 4-5 minutes, stirring occasionally, until the chicken is mostly cooked through and develops light golden color on the edges. The chicken doesn't need to be fully cooked at this point since it will finish cooking in the sauce. This step adds texture and flavor development to the final dish.

Add the seared chicken from Step 4 and 1 tablespoon honey to the simmering sauce from Step 3, stirring gently to combine. The honey adds subtle sweetness that balances the spices and acidity of the tomatoes. Simmer for 10-15 minutes, stirring occasionally, until the chicken is completely cooked through and the flavors have melded together. The sauce should be creamy and coat the back of a spoon.

Remove the pot from heat and let it cool for about 1 minute, then stir in 3 tablespoons of Greek yogurt until fully incorporated. Avoid boiling the yogurt after adding it, as high heat can cause it to separate and become grainy. Taste the dish and adjust salt or spices if needed. This final yogurt addition creates a luxurious, creamy finish while keeping the calorie count low compared to traditional butter chicken made with cream and butter.

Divide the butter chicken among serving bowls and serve alongside fluffy rice, warm naan bread that's been toasted until golden with char marks, and additional yogurt on the side for guests to customize their portion. Garnish with fresh cilantro and parsley for brightness and color. The cool yogurt and fresh herbs provide a refreshing contrast to the warm, spiced sauce.