Weight Watchers Butter Chicken

Indulge in the rich and flavorful taste of traditional Indian cuisine with this lightened-up Weight Watchers Butter Chicken recipe. Perfectly spiced and irresistibly creamy, this healthier twist swaps heavy ingredients for non-fat Greek yogurt and low-fat coconut milk, creating a guilt-free, points-friendly dish without compromising on taste. Marinated in a mouthwatering blend of cumin, coriander, turmeric, and garam masala, tender chicken breast cubes are cooked to perfection in a luscious tomato-based sauce. Ready in just 45 minutes, this easy recipe is ideal for busy weeknights and pairs beautifully with steamed rice, quinoa, or cauliflower rice. Garnished with fresh cilantro for a vibrant finish, this healthy butter chicken will quickly become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 120 grams Plain non-fat Greek yogurt
• 2 tablespoons Lemon juice
• 2 teaspoons Minced garlic
• 2 teaspoons Grated ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 1 teaspoon Garam masala
• 3 sprays Low-fat cooking spray
• 200 grams Tomato puree
• 120 ml Low-fat coconut milk
• 0.25 teaspoon Salt
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

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

Step 2

In a medium bowl, combine the Greek yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, and garam masala. Mix well to create a marinade.

Step 3

Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 4

Heat a large non-stick skillet or pan over medium heat and spray it with low-fat cooking spray.

Step 5

Remove the marinated chicken from the fridge and gently shake off excess marinade. Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until they are lightly browned on all sides. Remove the chicken and set aside.

Step 6

In the same skillet, add the tomato puree and cook for 2-3 minutes, stirring frequently, until it darkens in color and becomes slightly thickened.

Step 7

Lower the heat and slowly stir in the low-fat coconut milk. Mix well to create a creamy sauce.

Step 8

Return the chicken to the skillet and toss to coat the pieces in the sauce. Simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.

Step 9

Taste and adjust seasoning with salt, if needed.

Step 10

Garnish with chopped fresh cilantro, if desired, before serving. Serve hot with steamed rice, quinoa, or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	(998.2g)

Amount per serving	% Daily Value*
Calories	1060.3

Total Fat 22.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 429mg	0%
Sodium 1186.2mg	0%
Total Carbohydrate 34.2g	0%
Dietary Fiber 7.0g	0%
Total Sugars 16.4g
Protein 174.1g	0%

Vitamin D 25IU	0%
Calcium 302.4mg	0%
Iron 11.5mg	0%
Potassium 2616.6mg	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: 19.5%

Protein: 67.3%

Carbs: 13.2%