Weight Watchers Butter Chicken
Indulge in the rich and flavorful taste of traditional Indian cuisine with this lightened-up Weight Watchers Butter Chicken recipe. Perfectly spiced and irresistibly creamy, this healthier twist swaps heavy ingredients for non-fat Greek yogurt and low-fat coconut milk, creating a guilt-free, points-friendly dish without compromising on taste. Marinated in a mouthwatering blend of cumin, coriander, turmeric, and garam masala, tender chicken breast cubes are cooked to perfection in a luscious tomato-based sauce. Ready in just 45 minutes, this easy recipe is ideal for busy weeknights and pairs beautifully with steamed rice, quinoa, or cauliflower rice. Garnished with fresh cilantro for a vibrant finish, this healthy butter chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 120 grams Plain non-fat Greek yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Minced garlic
- 2 teaspoons Grated ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 3 sprays Low-fat cooking spray
- 200 grams Tomato puree
- 120 ml Low-fat coconut milk
- 0.25 teaspoon Salt
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a medium bowl, combine the Greek yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, and garam masala. Mix well to create a marinade.
Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Heat a large non-stick skillet or pan over medium heat and spray it with low-fat cooking spray.
Remove the marinated chicken from the fridge and gently shake off excess marinade. Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until they are lightly browned on all sides. Remove the chicken and set aside.
In the same skillet, add the tomato puree and cook for 2-3 minutes, stirring frequently, until it darkens in color and becomes slightly thickened.
Lower the heat and slowly stir in the low-fat coconut milk. Mix well to create a creamy sauce.
Return the chicken to the skillet and toss to coat the pieces in the sauce. Simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust seasoning with salt, if needed.
Garnish with chopped fresh cilantro, if desired, before serving. Serve hot with steamed rice, quinoa, or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 16.4 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2617 mg | 56% | |
*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.
