Murgh Makhani with Quinoa & Spiced Chickpea Salad

About this meal

A high-protein, muscle-building take on the classic Indian Butter Chicken (Murgh Makhani), made dairy-free for lactose-intolerant individuals. Served with fluffy tri-color quinoa (instead of white rice for extra protein) and a warm sweet-spicy chickpea salad to pack more muscle-gaining plant protein and fiber.

Ingredients

• Chicken breast (boneless, skinless) — 200g
• Coconut yogurt (unsweetened) — 80g
• Olive oil — 1 tbsp
• Fresh ginger, grated — 1 tsp
• Garlic, minced — 2 cloves
• Red chili powder — 1/2 tsp
• Garam masala — 1 tsp
• Turmeric powder — 1/2 tsp
• Ground coriander — 1 tsp
• Cumin powder — 1/2 tsp
• Tomato puree (freshly blended) — 150 ml
• Cashew cream (soaked blended cashews) — 50g
• Maple syrup — 1 tsp
• Quinoa — 80g (raw weight)
• Cooked chickpeas (boiled, unsalted) — 100g
• Red onion, thinly sliced — 30g
• Cherry tomatoes, halved — 40g
• Fresh coriander leaves — Handful
• Lemon juice — 1 tbsp
• Green chili, finely chopped — 1/2
• Salt — as needed
• Black pepper — to taste

Steps

1. 1. Marinate chicken breast with coconut yogurt, half the ginger and garlic, half the garam masala, red chili powder, and a pinch of salt. Set aside for 30 minutes.
2. 2. Cook the quinoa as per packet instructions (usually 1:2 ratio with water). Fluff and keep warm.
3. 3. In a skillet, heat half the olive oil. Add marinated chicken and sear until golden on all sides. Set aside.
4. 4. In the same pan, add remaining oil, sauté ginger, garlic, and onion until fragrant. Add turmeric, ground coriander, cumin, and remaining garam masala. Cook spices for 1 min.
5. 5. Add tomato puree and simmer until slightly thickened. Stir in cashew cream and maple syrup. Add chicken, simmer for 10-12 min until cooked through and sauce thickens. Adjust salt.
6. 6. For chickpea salad: In a bowl, combine cooked chickpeas, cherry tomatoes, onion, fresh coriander, green chili, lemon juice, black pepper, and a pinch of salt. Toss well.
7. 7. Serve Murgh Makhani hot alongside quinoa and the chickpea salad, garnished with fresh coriander.