Low Sodium Butter Chicken with Rice

Indulge in the rich, comforting flavors of Low Sodium Butter Chicken with Rice, a healthier take on the beloved classic. This recipe features tender, marinated chicken thighs simmered in a velvety tomato-based curry, spiced with aromatic garlic, ginger, and garam masala. By skipping the added salt and opting for unsalted butter and tomato puree, this dish delivers all the depth of flavor without the extra sodium. Paired with fluffy basmati rice, it’s a wholesome, satisfying meal perfect for weeknight dinners. Ready in just an hour, this low-sodium butter chicken is easy to prepare and garnished with fresh cilantro for a vibrant, aromatic finish. Whether you're watching your sodium intake or simply looking for a lighter version of a classic, this recipe is sure to impress your taste buds!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 100 grams plain Greek yogurt
• 2 tablespoons lemon juice
• 4 units garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 tablespoons tomato paste
• 400 grams unsalted tomato puree
• 200 milliliters heavy cream
• 2 tablespoons fresh cilantro, chopped
• 1.5 cups basmati rice
• 3 cups water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl.

Step 2

In a separate small bowl, mix the Greek yogurt, lemon juice, 2 minced garlic cloves, grated ginger, ground coriander, ground cumin, garam masala, turmeric, and cayenne pepper.

Step 3

Add this marinade to the chicken pieces, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.

Step 4

While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. Set aside.

Step 5

In a large pan over medium heat, melt the unsalted butter. Add the chopped onion and cook until softened and golden, about 5-7 minutes.

Step 6

Stir in the remaining minced garlic and cook for another 1 minute.

Step 7

Add the tomato paste and sauté for a couple of minutes until aromatic.

Step 8

Pour in the unsalted tomato puree and cook for 5 minutes until the sauce thickens slightly.

Step 9

Add the marinated chicken into the sauce. Stir well and cover, letting it simmer for about 15-20 minutes or until the chicken is fully cooked.

Step 10

Reduce the heat and stir in the heavy cream. Let it simmer for 5 more minutes.

Step 11

While the chicken is simmering, bring 3 cups of water to a boil in a pot. Add the rinsed basmati rice, cover, reduce to a simmer, and cook for 15 minutes or until water is absorbed and rice is soft.

Step 12

Fluff the rice with a fork and serve alongside the butter chicken, garnished with fresh cilantro.

Nutrition Facts

Serving size	(2489.7g)

Amount per serving	% Daily Value*
Calories	2651.4

Total Fat 151.5g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 897mg	0%
Sodium 660.9mg	0%
Total Carbohydrate 146.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 32.8g
Protein 162.5g	0%

Vitamin D 35IU	0%
Calcium 438.2mg	0%
Iron 18.4mg	0%
Potassium 4000.1mg	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: 52.5%

Protein: 25.0%

Carbs: 22.5%