Heart-Healthy Butter Chicken with Rice

Savor the rich, comforting flavors of this **Heart-Healthy Butter Chicken with Rice**, a wholesome twist on the classic Indian dish. Tender pieces of marinated boneless, skinless chicken breast are cooked to perfection in a luscious tomato and light coconut milk sauce, infused with aromatic spices like garam masala, cumin, and turmeric. This version swaps heavy cream for low-fat Greek yogurt and light coconut milk, making it a healthier choice without sacrificing flavor. Served over nutty brown rice and garnished with fresh cilantro and a refreshing squeeze of lemon, this recipe is not only delicious but also packed with nutrients. Ready in just an hour, it’s the perfect option for a balanced family meal you'll feel good about.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 120 grams Low-fat plain Greek yogurt
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 400 grams Canned crushed tomatoes
• 200 ml Coconut milk, light
• 1 tablespoon Olive oil
• 1 cup Brown rice
• 2 cups Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 2 Lemon wedges

Directions

Step 1

Begin by preparing the chicken marinade. In a large bowl, mix the Greek yogurt, minced garlic, ginger, garam masala, turmeric, ground cumin, coriander powder, and salt. Add the chicken breast pieces and coat them thoroughly. Cover and let it marinate in the refrigerator for at least 30 minutes, but an hour is preferred for enhanced flavor.

Step 2

While the chicken marinates, rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork before serving.

Step 3

Heat the olive oil in a large non-stick skillet over medium heat. Add the marinated chicken pieces, including any marinade left in the bowl, and cook until the chicken is white all over, about 5 to 7 minutes.

Step 4

Pour the crushed tomatoes into the skillet with the chicken and stir well. Allow this mixture to simmer for about 10 minutes or until the tomatoes thicken slightly.

Step 5

Stir the light coconut milk into the tomato and chicken mixture. Let it simmer for another 15 minutes, stirring occasionally. Season with black pepper and adjust salt if necessary.

Step 6

Serve the butter chicken over a bed of cooked brown rice. Garnish with fresh cilantro and a squeeze of lemon juice from the lemon wedges. Enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(1962.8g)

Amount per serving	% Daily Value*
Calories	1504.1

Total Fat 47.6g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 437mg	0%
Sodium 2157.5mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 13.2g	0%
Total Sugars 24.5g
Protein 180.1g	0%

Vitamin D 25IU	0%
Calcium 435.9mg	0%
Iron 15.0mg	0%
Potassium 3178.2mg	0%

*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.

Source of Calories

Fat: 28.5%

Protein: 48.0%

Carbs: 23.5%