Low Fat Chicken Karahi
Elevate your weeknight dinners with this flavorful yet guilt-free *Low Fat Chicken Karahi*! This healthier twist on the classic Pakistani dish combines tender chicken breast cubes, aromatic spices, and a tangy tomato-based sauce, all finished with creamy low-fat yogurt for a luscious texture without extra calories. Sautéed onions, ginger, and garlic infuse every bite with rich, mouthwatering warmth, while fresh green chilies and a dash of garam masala deliver a delightful kick. With just 1 tablespoon of olive oil, this recipe is perfect for health-conscious foodies craving authentic flavors. Ready in 45 minutes and served with a sprinkle of cilantro and a splash of lemon juice, this one-pot wonder is the ultimate companion to fluffy naan or fragrant basmati rice. Keywords: low-fat chicken karahi, healthy chicken curry, Pakistani recipes, quick dinner ideas, low-fat cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast, boneless, skinless, cut into cubes
- 3 medium Tomatoes, finely chopped
- 1 large Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Green chilies, slit
- 100 grams Low-fat plain yogurt
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Lemon, juice
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a large non-stick pan over medium heat.
Add the chopped onions to the pan and sauté until they become translucent, about 5 minutes.
Add the minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
Stir in the red chili powder, coriander powder, cumin powder, and turmeric powder, cook for 1 more minute to release the spices’ aroma.
Add the chicken cubes to the pan. Stir well to coat the chicken in the spices. Cook for about 5-7 minutes until the chicken begins to brown.
Mix in the chopped tomatoes and reduce the heat to low. Cover and cook for 10 minutes until the tomatoes are soft and the chicken is cooked through.
Uncover and add the low-fat yogurt, stirring continuously to combine. Increase the heat slightly and cook for an additional 5 minutes to thicken the sauce.
Add the salt and slit green chilies, cook for another 2 minutes.
Finish by stirring in the garam masala. Adjust seasoning as needed.
Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving hot.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 27.0 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3037 mg | 65% | |
*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.
