LOW CALORIE BUTTER CHICKEN
This recipe is obviously not authentic but it’s my version to make it low calorie! The dish has a stronger flavour of spices, and a less creamy sauce (that’s why it’s low calorie 😉). It actually sits somewhere in between butter chicken and chicken tikka masala.
Nutrition Per Serving
Calories: 304kcal | Carbohydrates: 11g | Protein: 41g | Fat: 10g
Ingredients
For the chicken marinade
- 600 g chicken breast
- 100 g greek yogurt, fat free fat free
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp fresh ginger
- 1 tsp garlic
- salt and pepper
For the sauce
- 10 g butter
- 1 tsp cumin seeds or ground
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp cinnamon powder
- 5 cardamom pods
- 100 g onion
- 400 g crushed tomatoes (1 can)
- 30 g cashew nuts
- 40 g greek yogurt, fat free
- 1/2 medium carrots grated
Video
Instructions
- Marinate the chicken cut in pieces with greek yogurt and all the spices at least 3 hours or ideally overnight.
- Cook chicken on high heat until golden then set aside.
- Prepare the sauce by heating up all the spices in the butter, onion and grated carrots until fragrant. The grated 🥕 is a secret ingredient to obtain a vibrant orange colour (its sweetness also balances with the sourness of the tomatoes).
- Add in crushed tomatoes, greek yogurt and cashew nuts, mix well and cook few more minutes.
- Pour the mixture in a food processor and blend until smooth. Adjust seasoning if needed.
- Pour the sauce back in the pan and add in the chicken. Mix well . Top with fresh coriander and plain low fat yogurt or light cream.
Notes
I serve it with brown rice for a healthier version but you can have it with basmati rice or naan. Hope you like it !
