Low Fat Butter Chicken with Rice

Satisfy your cravings for rich, indulgent Indian cuisine with this guilt-free Low Fat Butter Chicken with Rice. Made with tender chunks of marinated skinless chicken breast, creamy low-fat yogurt, aromatic spices like cumin, coriander, and garam masala, and a luscious tomato-based sauce lightened with skim milk, this recipe delivers all the comforting flavors of butter chicken without the heavy calories. Paired with fluffy basmati rice and finished with a sprinkle of fresh coriander, this wholesome dish is perfect for a cozy family dinner or as a weeknight treat. Ready in just over an hour, it’s a deliciously healthy option for those watching their diet but refusing to compromise on taste.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Skinless chicken breast
• 150 ml Low-fat plain yogurt
• 1 tablespoon Lemon juice
• 4 units Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 1 unit Onion, finely chopped
• 400 grams Tomato puree
• 100 ml Skim milk
• 200 grams Basmati rice
• 400 ml Water
• 2 tablespoons Fresh coriander, chopped

Directions

Step 1

Cut the chicken breast into bite-sized pieces and place in a large bowl.

Step 2

In a separate bowl, mix together the low-fat plain yogurt, lemon juice, 2 minced garlic cloves, grated ginger, ground cumin, ground coriander, garam masala, paprika, and half of the salt. Pour this mixture over the chicken and mix well to coat. Cover and let marinate in the refrigerator for at least 15 minutes.

Step 3

While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. Combine the rice with 400 ml of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until soft and translucent.

Step 5

Add the remaining 2 minced garlic cloves to the pan and sauté for another minute.

Step 6

Pour the tomato puree into the pan and cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Stir in the marinated chicken and its marinade into the tomato sauce. Cook on medium-high heat for 10 minutes, ensuring the chicken is well coated in the sauce.

Step 8

Add the skim milk to the pan, stir well, and let the mixture simmer for an additional 10 minutes until the chicken is cooked through and the sauce is creamy.

Step 9

Season with the remaining salt, adjust to taste, and remove from heat.

Step 10

Serve the low-fat butter chicken over the cooked basmati rice, garnished with freshly chopped coriander.

Nutrition Facts

Serving size	(1927.0g)

Amount per serving	% Daily Value*
Calories	1564.7

Total Fat 37.1g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 422.7mg	0%
Sodium 3010.6mg	0%
Total Carbohydrate 122.6g	0%
Dietary Fiber 13.5g	0%
Total Sugars 41.9g
Protein 182.0g	0%

Vitamin D 124.3IU	0%
Calcium 652.9mg	0%
Iron 14.3mg	0%
Potassium 2778.0mg	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: 21.5%

Protein: 46.9%

Carbs: 31.6%