Low Sodium Chicken 65
Elevate your appetizer game with this irresistible Low Sodium Chicken 65, a healthier twist on the classic Indian favorite. Featuring tender, bite-sized chicken breast pieces marinated in a tangy blend of Greek yogurt, ginger-garlic paste, and warming spices like turmeric, cumin, and garam masala, this dish offers bold, aromatic flavors without the excessive salt. Sautéed with fragrant curry leaves and slit green chilies for an extra burst of zest, it’s cooked to golden perfection in just 30 minutes. Cornstarch adds a light, crispy coating, while a garnish of fresh cilantro ties it all together beautifully. Whether served as an appetizer or paired with fluffy naan or steamed rice, this low sodium, protein-packed dish is perfect for those seeking a guilt-free indulgence that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 120 ml Plain Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 10 leaves Curry leaves
- 2 pieces Green chilies, slit
- 3 tablespoons Oil for sautéing
- 2 tablespoons Fresh cilantro, chopped
- 0.25 teaspoon Pepper powder
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a bowl, combine Greek yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and lemon juice to form a marinade.
Add the chicken pieces to the marinade, mix well, ensuring each piece is coated, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
After marination, sprinkle cornstarch over the chicken pieces and mix until uniformly coated.
Heat oil in a large skillet over medium heat. Once hot, add curry leaves and slit green chilies; sauté for a minute until aromatic.
Add the marinated chicken pieces to the skillet, ensuring not to overcrowd. Sauté until the chicken is cooked through and golden brown, approximately 10-15 minutes, turning occasionally.
Sprinkle the pepper powder over the chicken and toss gently.
Once cooked, garnish with freshly chopped cilantro before serving.
Serve hot as an appetizer or as a main course with rice or naan.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 273 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1866 mg | 40% | |
*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.
