Low Fat Buttered Chicken
Satisfy your cravings for classic comfort food with this guilt-free *Low Fat Buttered Chicken* recipe, a lighter twist on the beloved Indian dish. Tender cubes of marinated chicken are infused with aromatic spices like garam masala, turmeric, and coriander, then simmered in a luscious tomato and low-fat milk sauce for a rich yet healthy flavor profile. Using low-fat yogurt and milk keeps this recipe light without compromising on creaminess, making it perfect for health-conscious food lovers. Ready in just an hour, this one-pan delight is easy to prepare and pairs beautifully with fluffy basmati rice or warm naan bread. Packed with vibrant spices and finished with fresh cilantro, this recipe is a flavorful feast that won’t weigh you down. Perfect for weeknight dinners or casual gatherings, it’s a must-try for fans of lighter comfort food!
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breasts
- 200 grams Low-fat plain yogurt
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 1 tablespoon Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 400 grams Tomato puree
- 100 milliliters Low-fat milk
- 2 tablespoons Cilantro leaves
- 1 tablespoon Olive oil
- 1 teaspoon Red chili powder
- 2 tablespoons Lemon juice
Instructions
Start by preparing the marinade: In a large bowl, mix the low-fat yogurt, grated garlic, grated ginger, garam masala, turmeric, cumin powder, coriander powder, red chili powder, salt, and lemon juice.
Cube the chicken breasts and add them to the marinade. Stir well to ensure the chicken pieces are well coated. Cover and refrigerate for at least one hour to let the flavors meld, or overnight for best results.
In a large skillet or non-stick pan, heat the olive oil over medium heat.
Add the marinated chicken to the pan and cook until the chicken is browned on all sides and cooked through, about 10-15 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the tomato puree and cook for about 5 minutes to reduce slightly, stirring occasionally.
Lower the heat and stir in the low-fat milk slowly, integrating it well with the tomato base to form a creamy sauce.
Return the chicken to the pan and simmer gently for another 10 minutes, allowing the chicken to absorb the sauce's flavors.
Adjust seasoning to taste by adding more salt or a pinch of sugar if desired.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 41.0 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 716 mg | 55% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4102 mg | 87% | |
*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.
