Low Sodium Butter Chicken with Rice
Experience the comforting flavors of Low Sodium Butter Chicken with Rice, a healthier twist on the classic Indian dish. This recipe combines tender, marinated chicken thighs with a rich, creamy tomato-based sauce that's bursting with warm spices like garam masala, turmeric, and cumin. The use of unsalted ingredients and minimal cayenne pepper keeps the sodium low without sacrificing flavor, making it a guilt-free indulgence. Paired with perfectly cooked basmati rice and garnished with vibrant fresh cilantro, this hearty dish is perfect for family dinners or meal prepping. Ready in just an hour, this butter chicken offers a delicious balance of comfort, health-conscious cooking, and authentic taste for spice lovers everywhere.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 100 grams plain Greek yogurt
- 2 tablespoons lemon juice
- 4 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 400 grams unsalted tomato puree
- 200 milliliters heavy cream
- 2 tablespoons fresh cilantro, chopped
- 1.5 cups basmati rice
- 3 cups water
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In a separate small bowl, mix the Greek yogurt, lemon juice, 2 minced garlic cloves, grated ginger, ground coriander, ground cumin, garam masala, turmeric, and cayenne pepper.
Add this marinade to the chicken pieces, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.
While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. Set aside.
In a large pan over medium heat, melt the unsalted butter. Add the chopped onion and cook until softened and golden, about 5-7 minutes.
Stir in the remaining minced garlic and cook for another 1 minute.
Add the tomato paste and sauté for a couple of minutes until aromatic.
Pour in the unsalted tomato puree and cook for 5 minutes until the sauce thickens slightly.
Add the marinated chicken into the sauce. Stir well and cover, letting it simmer for about 15-20 minutes or until the chicken is fully cooked.
Reduce the heat and stir in the heavy cream. Let it simmer for 5 more minutes.
While the chicken is simmering, bring 3 cups of water to a boil in a pot. Add the rinsed basmati rice, cover, reduce to a simmer, and cook for 15 minutes or until water is absorbed and rice is soft.
Fluff the rice with a fork and serve alongside the butter chicken, garnished with fresh cilantro.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 32.8 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 438 mg | 34% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4000 mg | 85% | |
*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.
