Skinny Butter Chicken
Lighten up your favorite Indian-inspired comfort food with Skinny Butter Chicken! This wholesome, flavor-packed dish delivers all the signature richness of butter chicken with a healthy twist—swapping heavy cream and butter for protein-rich Greek yogurt and almond milk. Marinated in a blend of aromatic spices like turmeric, cumin, and coriander, tender chicken breast is simmered to perfection in a creamy tomato-based sauce. Garbanzo beans are added for extra nutrition and texture, while a touch of cayenne lends optional heat. Ready in under an hour, this guilt-free recipe is perfect for busy weeknights and pairs beautifully with basmati rice, quinoa, or whole-grain naan. Packed with bold flavors and lighter ingredients, it's a satisfying meal that won’t weigh you down!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 120 grams Plain Greek yogurt (non-fat or low-fat)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 teaspoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 400 grams Canned diced tomatoes (no salt added)
- 240 grams Garbanzo beans (chickpeas), drained and rinsed
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper (optional, for extra heat)
- 120 milliliters Unsweetened almond milk or low-fat milk
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a mixing bowl, combine the Greek yogurt, lemon juice, turmeric, cumin, coriander, and half the salt. Add the chicken pieces and coat well. Marinate in the refrigerator for 30 minutes or up to 4 hours for extra flavor.
Heat the olive oil in a large skillet or non-stick pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the diced tomatoes, paprika, and cayenne pepper (if using). Stir and let it simmer for 5 minutes to blend the flavors.
Add the marinated chicken pieces and the garbanzo beans to the pan. Stir to coat everything in the sauce.
Pour in the almond milk or low-fat milk, stirring well. Reduce the heat to low and let the chicken cook through for about 15 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning with the remaining salt as needed.
Garnish with fresh cilantro before serving. Serve hot with steamed basmati rice, quinoa, or whole-grain naan for a complete meal.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 32.1 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 449 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3237 mg | 69% | |
*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.
