Low Sodium Chicken 65
Discover a flavorful twist on a classic with this Low Sodium Chicken 65 recipe—a healthier, heart-friendly version of the beloved Indian appetizer. Tender bite-sized pieces of chicken breast are marinated in a spiced Greek yogurt mixture, featuring aromatic ginger-garlic paste, chili powder, and garam masala for a bold yet balanced flavor. Lightly coated with cornstarch and sautéed to golden perfection with curry leaves and green chilies, this dish delivers all the signature zest without the excessive salt. Garnished with fresh cilantro, it’s perfect as an appetizer or paired with rice or naan for a satisfying main course. Quick to prepare in under an hour, this recipe proves that healthy eating can be deliciously indulgent.
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Ingredients
- 500 grams Chicken breast, boneless and skinless
- 120 ml Plain Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 10 leaves Curry leaves
- 2 pieces Green chilies, slit
- 3 tablespoons Oil for sautéing
- 2 tablespoons Fresh cilantro, chopped
- 0.25 teaspoon Pepper powder
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
In a bowl, combine Greek yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and lemon juice to form a marinade.
Step 3
Add the chicken pieces to the marinade, mix well, ensuring each piece is coated, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Step 4
After marination, sprinkle cornstarch over the chicken pieces and mix until uniformly coated.
Step 5
Heat oil in a large skillet over medium heat. Once hot, add curry leaves and slit green chilies; sauté for a minute until aromatic.
Step 6
Add the marinated chicken pieces to the skillet, ensuring not to overcrowd. Sauté until the chicken is cooked through and golden brown, approximately 10-15 minutes, turning occasionally.
Step 7
Sprinkle the pepper powder over the chicken and toss gently.
Step 8
Once cooked, garnish with freshly chopped cilantro before serving.
Step 9
Serve hot as an appetizer or as a main course with rice or naan.
Nutrition Facts
| Serving size | (762.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1424.8 |
| Total Fat 63.9g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 437.4mg | 0% |
| Sodium 442.7mg | 0% |
| Total Carbohydrate 37.8g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 6.8g | |
| Protein 170.2g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 273.2mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1866.3mg | 0% |
Source of Calories