Healthier Version of Butter Chicken
Indulge in the rich, creamy flavors of butter chicken with this lighter, healthier twist on the beloved classic. This recipe uses tender bites of marinated boneless chicken breast cooked to perfection in a velvety, spiced tomato and coconut milk sauce, delivering all the comforting warmth of traditional butter chicken with fewer calories. By swapping heavy cream for low-fat coconut milk and incorporating protein-packed Greek yogurt, this dish maintains its luscious texture while keeping it light and nutritious. Packed with bold spices like cumin, coriander, and garam masala, every bite bursts with authentic Indian flavors. Ready in just 45 minutes, this wholesome version of butter chicken is perfect for a weeknight dinner and pairs beautifully with fluffy basmati rice or whole-grain naan. Whether you're watching your diet or simply seeking a guilt-free culinary delight, this recipe strikes the perfect balance between indulgence and health!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 120 grams Greek yogurt (non-fat or low-fat)
- 2 tablespoons Lemon juice
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 240 ml Tomato puree
- 120 ml Low-fat coconut milk
- 1 tablespoon Butter
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Marinate the chicken by adding Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric, and half of the salt. Mix well, cover, and let it rest for 20 minutes (or refrigerate for up to 2 hours if you have time).
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated chicken pieces and cook until lightly browned on the outside. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely diced onion and sauté until soft and golden brown.
Stir in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Reduce the heat to low and add the low-fat coconut milk, mixing it well into the tomato base. Add the remaining salt and garam masala.
Add the cooked chicken back to the skillet and simmer for 10-12 minutes, allowing the flavors to combine and the chicken to cook through completely.
Stir in the butter until melted and well incorporated into the sauce for a silky finish.
Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or whole-grain naan.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
