Low Fat Butter Chicken

Indulge in the rich flavors of traditional butter chicken with a healthy twist in this Low Fat Butter Chicken recipe. This lighter version swaps heavy cream with low-fat yogurt and milk, creating a creamy and flavorful sauce without the calorie overload. Tender pieces of marinated chicken breast soak up a savory blend of tomato puree, aromatic spices like garam masala and cumin, and a touch of low-fat butter for that classic velvety finish. Perfectly balanced with a hint of heat from red chili powder and freshness from chopped cilantro, this dish is ideal for anyone looking to enjoy their favorite Indian comfort food guilt-free. Ready in just 45 minutes, it’s the perfect wholesome meal to serve alongside steamed rice or warm whole wheat naan.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken breast
• 100 grams Low-fat plain yogurt
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1 teaspoon Coriander powder
• 200 ml Tomato puree
• 100 ml Milk
• 1 tablespoon Low-fat butter or margarine
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Salt
• 1 teaspoon Oil (vegetable or olive oil)
• 100 ml Water

Directions

Step 1

Cut the chicken breast into bite-sized pieces and transfer to a bowl.

Step 2

In the same bowl, add low-fat yogurt, lemon juice, garlic paste, ginger paste, turmeric powder, red chili powder, and half of the garam masala. Mix well to coat the chicken evenly.

Step 3

Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight for best results.

Step 4

Heat a non-stick pan over medium heat and add 1 teaspoon of oil.

Step 5

Sear the chicken pieces in batches until lightly browned, about 2-3 minutes per side (they don't need to be fully cooked at this stage). Remove and set aside.

Step 6

In the same pan, add low-fat butter or margarine and let it melt over medium heat.

Step 7

Add the tomato puree, ground cumin, coriander powder, and the remaining garam masala. Stir well and let the mixture cook for 5 minutes, stirring occasionally.

Step 8

Pour in 100 ml of water and stir to combine. Let the sauce simmer for 2-3 minutes.

Step 9

Add the browned chicken back into the pan and stir to coat the pieces in the sauce.

Step 10

Pour in the milk gradually, stirring constantly to create a creamy texture. Let the chicken simmer in the sauce for another 10 minutes, or until fully cooked.

Step 11

Season with salt to taste and mix well. If the sauce becomes too thick, add a little more water as needed.

Step 12

Garnish with chopped fresh cilantro and serve hot with steamed rice or whole wheat naan.

Nutrition Facts

Serving size	(1077.6g)

Amount per serving	% Daily Value*
Calories	1072.8

Total Fat 33.3g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.5g
Cholesterol 445.0mg	0%
Sodium 4578.4mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 7.4g	0%
Total Sugars 23.7g
Protein 155.3g	0%

Vitamin D 97.2IU	0%
Calcium 478.8mg	0%
Iron 9.1mg	0%
Potassium 3063.5mg	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: 27.4%

Protein: 56.7%

Carbs: 15.9%