Low Sodium Malai Chicken
Savor the creamy and aromatic flavors of Low Sodium Malai Chicken, a healthier twist on the classic Indian dish. This delectable recipe combines tender, marinated chicken breasts with a luscious, dairy-rich sauce made from yogurt and heavy cream, all infused with fragrant spices like cardamom, cinnamon, and garam masala. Perfectly balanced with a hint of green chili, fresh coriander, and a splash of lemon juice, this dish is low in sodium yet bursting with rich, indulgent taste. Cooked with red bell peppers and onions for added texture and sweetness, it’s an ideal choice for anyone looking to enjoy a guilt-free yet flavorful Indian meal. Serve it with fluffy basmati rice or warm naan to soak up every drop of the velvety sauce.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 100 grams Plain yogurt
- 100 milliliters Heavy cream
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 medium Green chili, finely chopped
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, thinly sliced
- 1 small Cinnamon stick
- 3 pods Cardamom pods, lightly crushed
Instructions
Cut the chicken breasts into bite-sized pieces. In a bowl, combine the chicken, yogurt, ginger paste, garlic paste, green chili, ground black pepper, ground cumin, ground coriander, turmeric powder, and lemon juice. Mix well, cover, and refrigerate for at least 30 minutes to marinate.
In a large skillet or non-stick pan, melt the unsalted butter over medium heat. Add the cinnamon stick and cardamom pods. Sauté for about 1-2 minutes until aromatic.
Add the chopped onion to the pan and cook until golden brown, about 5 minutes.
Next, add the sliced red bell pepper and continue to sauté for another 3-4 minutes until slightly softened.
Remove the marinated chicken from the refrigerator and add it to the skillet. Increase the heat to medium-high and cook the chicken until it turns white and is partially cooked, about 10 minutes.
Reduce the heat to medium and pour in the heavy cream. Stir gently, coating the chicken and vegetables in the cream.
Sprinkle the garam masala over the chicken and simmer the mixture on low heat for an additional 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your liking.
Taste and adjust seasoning if necessary. Remember, this is a low sodium dish so additional salt is not recommended.
Garnish with freshly chopped cilantro and serve hot with cooked rice or naan.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 19.6 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2504 mg | 53% | |
*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.
