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Marinate chicken breasts with ¾ cup low-fat Greek yogurt, 4½ tsp Kashmiri red chilli powder, turmeric powder, salt, and minced garlic
Heat light butter in a pan and cook the marinated chicken until cooked through
In the same pan, add remaining butter and sauté diced onion until softened
Add ground cumin, coriander, and garam masala to the onions
Add crushed tomatoes and ginger to the pan
Stir in the cooked chicken and 2% milk to create a creamy sauce
Simmer until sauce reaches desired consistency
Top with optional Greek yogurt and fresh cilantro before serving