Low Fat Butter Chicken with Rice
Treat yourself to a comforting Indian-inspired classic with a healthier twist—Low Fat Butter Chicken with Rice. This recipe delivers all the rich, creamy flavors of traditional butter chicken, but with lightened ingredients like low-fat yogurt and skim milk. Tender chunks of skinless chicken breast are marinated in a fragrant blend of spices, including garam masala, ground cumin, and paprika, before being simmered in a luscious tomato-based sauce. Paired perfectly with fluffy basmati rice and a garnish of fresh coriander, this dish is an ideal choice for a wholesome, guilt-free dinner that's ready in just over an hour. Perfect for health-conscious foodies seeking a flavorful yet low-fat option, this butter chicken recipe proves you can savor your favorite comfort foods without compromise!
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Recipe Information
Ingredients
- 500 grams Skinless chicken breast
- 150 ml Low-fat plain yogurt
- 1 tablespoon Lemon juice
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 unit Onion, finely chopped
- 400 grams Tomato puree
- 100 ml Skim milk
- 200 grams Basmati rice
- 400 ml Water
- 2 tablespoons Fresh coriander, chopped
Instructions
Cut the chicken breast into bite-sized pieces and place in a large bowl.
In a separate bowl, mix together the low-fat plain yogurt, lemon juice, 2 minced garlic cloves, grated ginger, ground cumin, ground coriander, garam masala, paprika, and half of the salt. Pour this mixture over the chicken and mix well to coat. Cover and let marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. Combine the rice with 400 ml of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until soft and translucent.
Add the remaining 2 minced garlic cloves to the pan and sauté for another minute.
Pour the tomato puree into the pan and cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the marinated chicken and its marinade into the tomato sauce. Cook on medium-high heat for 10 minutes, ensuring the chicken is well coated in the sauce.
Add the skim milk to the pan, stir well, and let the mixture simmer for an additional 10 minutes until the chicken is cooked through and the sauce is creamy.
Season with the remaining salt, adjust to taste, and remove from heat.
Serve the low-fat butter chicken over the cooked basmati rice, garnished with freshly chopped coriander.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 41.9 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 653 mg | 50% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2778 mg | 59% | |
*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.
