Low Sodium Buttered Chicken
Indulge in the rich and creamy flavor of this Low Sodium Buttered Chicken, a heart-healthy twist on the classic Indian butter chicken. This recipe swaps traditional ingredients for unsalted butter, low sodium chicken broth, and plain yogurt to reduce sodium without compromising on taste. Aromatic spices like garam masala, cumin, coriander, and turmeric infuse the chicken with vibrant flavor, while fresh tomatoes and a touch of heavy cream create a luscious, velvety sauce. Finished with a splash of lemon juice and garnished with chopped cilantro, this dish offers a perfect balance of tangy, savory, and creamy elements. Ready in just an hour, this low sodium chicken recipe is perfect for a wholesome weeknight dinner served with steamed rice or naan.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 cup plain unsweetened yogurt
- 1 cup low sodium chicken broth
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 2 cups fresh tomatoes, pureed
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper, freshly ground
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
Stir in the cumin, coriander, garam masala, turmeric, and cayenne pepper. Continue cooking the spices for an additional minute to release their aromas.
Pour in the pureed tomatoes and bring the mixture to a simmer. Cook for about 5 minutes until the tomatoes thicken slightly.
Add the chicken pieces to the pan and coat with the tomato and spice mixture. Cook the chicken for about 10 minutes until it is no longer pink inside.
Add the plain yogurt and low sodium chicken broth to the pan, stirring well to combine. Lower the heat and simmer for another 10 minutes, allowing the flavors to meld.
Stir in the heavy cream and the remaining 2 tablespoons of butter. Let the sauce simmer gently until it thickens, approximately 5 minutes.
Season the dish with freshly ground black pepper to enhance flavor. Adjust the seasoning with more black pepper if needed, but avoid adding salt to maintain low sodium levels.
Finish with a splash of lemon juice to brighten the flavors.
Garnish with freshly chopped cilantro before serving.
Serve the Low Sodium Buttered Chicken hot with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 40.3 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4276 mg | 91% | |
*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.
