Low Sodium Chicken Sukha

Elevate your weeknight dinners with this flavorful Low Sodium Chicken Sukha, a dry-style Indian chicken dish that’s both heart-healthy and irresistibly fragrant. Made with tender, bite-sized pieces of boneless chicken breast, this recipe swaps heavy salt for an aromatic blend of spices like coriander, turmeric, and garam masala, ensuring a robust flavor profile without compromising on health. Sautéed onions, garlic, ginger, and green chilies create a vibrant base, while juicy tomatoes and a fresh squeeze of lemon juice add a subtle tanginess. The result is a succulent, spice-coated chicken dish that pairs beautifully with steamed basmati rice or whole wheat chapati. Perfect for those seeking a low-sodium, nutritious, and easy-to-make meal, this one-pan wonder is ready in just 45 minutes, making it a weeknight favorite and a standout addition to your healthy recipes collection!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken breast
• 2 tablespoons Olive oil
• 1 large, finely chopped Onion
• 4 finely minced Garlic cloves
• 1 inch piece, finely grated Ginger
• 2 finely chopped Green chili
• 1 large, chopped Tomato
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons, chopped Fresh cilantro
• 1 tablespoon Lemon juice
• 100 milliliters Water

Directions

Step 1

Cut the boneless chicken breast into small bite-sized cubes and set aside.

Step 2

Heat the olive oil in a large pan over medium heat. Once hot, add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 3

Add the minced garlic, grated ginger, and chopped green chili to the pan. Stir and cook for an additional 2 minutes until the raw aroma disappears.

Step 4

Stir in the chopped tomato and cook until it softens and releases its juices, about 3-4 minutes.

Step 5

Lower the heat and add the coriander powder, turmeric powder, and red chili powder. Stir well to incorporate the spices into the tomato mixture.

Step 6

Add the chicken pieces to the pan. Stir to coat the chicken well with the spice mixture.

Step 7

Pour in water and increase the heat to bring the mixture to a gentle simmer. Cover and cook the chicken, stirring occasionally, for 15-20 minutes until it's cooked through and tender.

Step 8

Once the chicken is cooked, uncover and let any remaining liquid evaporate, stirring occasionally. The dish should be dry, or 'sukha', with the chicken well-coated in spices.

Step 9

Sprinkle garam masala and chopped fresh cilantro over the chicken and mix.

Step 10

Finish with a squeeze of lemon juice over the top just before serving.

Step 11

Serve hot with a side of plain basmati rice or whole wheat chapati for a complete meal.

Nutrition Facts

Serving size	(1094.0g)

Amount per serving	% Daily Value*
Calories	1195.6

Total Fat 47.6g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.2g
Cholesterol 430mg	0%
Sodium 3405.9mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 8.2g	0%
Total Sugars 26.7g
Protein 147.1g	0%

Vitamin D 0IU	0%
Calcium 200.5mg	0%
Iron 7.0mg	0%
Potassium 2432.6mg	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: 35.2%

Protein: 48.3%

Carbs: 16.5%