Low Sodium Malai Chicken

Indulge in the creamy, aromatic flavors of *Low Sodium Malai Chicken*, a healthier twist on a classic Indian dish that doesn’t compromise on taste. This recipe features tender, marinated chicken pieces infused with a harmonious blend of yogurt, ginger, garlic, and warm spices like cumin, coriander, and garam masala. Cooked with fragrant cardamom pods and cinnamon sticks, the dish is elevated with the richness of heavy cream while keeping the sodium levels in check. The inclusion of fresh red bell peppers and a hint of green chili adds subtle heat and a pop of color to this luscious curry. Perfectly suited for those mindful of salt intake, this wholesome dish pairs beautifully with fluffy basmati rice or warm naan, making it an irresistible choice for cozy dinners or special occasions.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breasts
• 100 grams Plain yogurt
• 100 milliliters Heavy cream
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 medium Green chili, finely chopped
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, thinly sliced
• 1 small Cinnamon stick
• 3 pods Cardamom pods, lightly crushed

Directions

Step 1

Cut the chicken breasts into bite-sized pieces. In a bowl, combine the chicken, yogurt, ginger paste, garlic paste, green chili, ground black pepper, ground cumin, ground coriander, turmeric powder, and lemon juice. Mix well, cover, and refrigerate for at least 30 minutes to marinate.

Step 2

In a large skillet or non-stick pan, melt the unsalted butter over medium heat. Add the cinnamon stick and cardamom pods. Sauté for about 1-2 minutes until aromatic.

Step 3

Add the chopped onion to the pan and cook until golden brown, about 5 minutes.

Step 4

Next, add the sliced red bell pepper and continue to sauté for another 3-4 minutes until slightly softened.

Step 5

Remove the marinated chicken from the refrigerator and add it to the skillet. Increase the heat to medium-high and cook the chicken until it turns white and is partially cooked, about 10 minutes.

Step 6

Reduce the heat to medium and pour in the heavy cream. Stir gently, coating the chicken and vegetables in the cream.

Step 7

Sprinkle the garam masala over the chicken and simmer the mixture on low heat for an additional 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your liking.

Step 8

Taste and adjust seasoning if necessary. Remember, this is a low sodium dish so additional salt is not recommended.

Step 9

Garnish with freshly chopped cilantro and serve hot with cooked rice or naan.

Nutrition Facts

Serving size	(1072.9g)

Amount per serving	% Daily Value*
Calories	1645.6

Total Fat 78.9g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 593mg	0%
Sodium 1415.3mg	0%
Total Carbohydrate 53.1g	0%
Dietary Fiber 9.4g	0%
Total Sugars 19.6g
Protein 168.0g	0%

Vitamin D 53IU	0%
Calcium 389.6mg	0%
Iron 9.7mg	0%
Potassium 2504.1mg	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: 44.5%

Protein: 42.1%

Carbs: 13.3%