So grab a sharp knife and follow these 5 steps for turning a whole chicken into 8 pieces (2 breast halves, 2 thighs, 2 drumsticks, and 2 wings), and reap the rewards with our tasty Indian Butter Chicken recipe, below.

  1. With the bird breast side up, pull away the drumstick and slit the skin between the leg and the breast. Now pull the drumstick up and back to release the thighbone from its socket and expose the bone. Cut through joint and skin to remove leg. 2. To separate the drumstick from the thigh, flip the leg over (skin-side down) and  cut through the line of fat, a marker for the joint. Repeat with the other leg.3. For the wings, pull each wing away from the body. Slice the skin between the wing and the body, then cut through the joint to detach wing. 4. To separate the breast from the back, hold the chicken vertically, leg side up, and cut along the fat line, a diagonal line running from the top of the opening towards the wings (save the backbone for stock). 5. To separate the breast into 2 halves, place the bird skin-side down. Split the center bone using a chopping motion, then slice through meat and skin to separate in half. Voila, 8 pieces! MORE: 9 Slimming Chicken Dishes Indian Butter Chicken Serves 8 Yes, Butter Chicken tastes as good as it sounds! This Indian favorite, also known as Murgh Makhani, is a rich regal delight that shines a luxurious light on poultry, yet is still surprisingly good for you. Serve it over rice or Naan bread. 

1 (3-4 lb) whole chicken, cut into 8 pieces 1 Tbsp canola oil For the marinade: 2 Tbsp lemon juice ¼ c plain yogurt 1 Tbsp graham masala 1 tsp cumin 1 tsp paprika 1 tsp salt ½ tsp red pepper flakes ½ tsp pepper For the butter sauce: 1 Tbsp canola oil 1 onion, chopped 4 cloves garlic, chopped 1” piece of ginger, peeled and sliced 1 tsp garam masala I tsp paprika 1 tsp turmeric 1 lg (28oz) can crushed tomatoes 2 Tbsp butter, cubed ¼ c heavy cream Salt and pepper to taste 1 Tbsp chopped fresh cilantro leaves (garnish) 1. PAT chicken pieces dry. Whisk together marinade ingredients in a large bowl. Add the chicken, coat with the marinade, cover and refrigerate for 1 hour or overnight. 2. HEAT 1 Tbsp oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, in batches if necessary so as not to overcrowd, and cook until golden brown, 6 to 8 minutes per side. Transfer chicken to a plate.3. HEAT 1 Tbsp oil over medium heat in the same pan. Add onions, garlic, ginger, garam masala and paprika, and cook until onion is translucent, approximately 6 to 7 minutes. Add canned tomatoes, salt and pepper and cook 5 more minutes. Let cool slightly, transfer to a blender or food processor and purée until smooth. 4. POUR pureed sauce back into pan, add chicken, bring to a boil then lower to a steady simmer. Cover and cook for 30 to 35 minutes, until chicken is cooked through (until the internal temperature is 155-165°). Stir in cream and butter and cook until just incorporated. Season with salt and pepper. Transfer to a large serving platter, garnish with fresh cilantro and serve.  NUTRITION (per serving) 377 cal, 24 g pro, 11 g carb, 3 g fiber, 6 g sugars, 27 g fat, 9 g sat fat, 511 mg sodium