LOW-FAT VERSION OF INDIAN BUTTER CHICKEN
This dish is super tasty and reasonably simple to prepare. Because I cook for a multi-generational household (ages range from 3 y/o to 93 y/o) I have to make a number of tweaks to accommodate everyone's needs. As a result, recipes often end up lower salt, lower fat, higher fiber and some of the spicier spices get reduced. Chef 4TeenSon's Chicken Makhani (Indian Butter Chicken) was the inspiration for this dish, but I wanted to get the nutrition facts for my altered version, so that is why I'm posting it instead of just making notes. I actually grabbed the wrong spice bottle (cinnamon sugar) instead of the cinnamon bottle, but we decided we liked this dish even better with that bit of sweetness. I use Whole Foods frozen cooked brown rice as it cooks up in a matter of minutes in the microwave. Their frozen Jasmine rice is wonderful too. You can cook some veggies while the chicken is simmering. I usually steam some whole leaf spinach and zap some frozen peas & carrots for our sides. This dish smells glorious when cooking and tastes just as good!
Provided by Lowfat Linda
Categories Chicken
Time 34m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- If you're cooking the rice, make sure to start it first.
- Brush a large pan (skillet) with oil.
- Add chicken and cook until one side is browned.
- Turn the chicken and add onion. Cook until onion is clear.
- Add ginger and garlic; cook for 2 minutes.
- Sprinkle on the spices and stir, cook for 2 minutes.
- Add tomato sauce, evaporated milk and either butter spray or butter.
- Reduce heat and simmer uncovered for 20 minutes.
- Serve with rice and a vegetable or two.
Nutrition Facts : Calories 316.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 68.1, Sodium 341.7, Carbohydrate 36.7, Fiber 2.8, Sugar 10.3, Protein 33.7
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Prince Hanif
[email protected]This dish was a bit bland for my taste. I would add more spices next time.
Mailia Sears
[email protected]I love that this recipe uses Greek yogurt instead of heavy cream. It makes the dish much healthier.
Gael Diax
[email protected]This dish is a great way to use up leftover chicken. It's also very affordable to make.
James Ndevu
[email protected]The sauce was a bit too spicy for my taste, but the chicken was cooked perfectly.
banex
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely recommend it to anyone looking for a low-fat version of butter chicken.
Hassan Fareed
[email protected]This dish was a hit with my family! Even my picky kids loved it. The sauce was delicious and the chicken was cooked perfectly.
sunny jani
[email protected]Meh.
yene birr
[email protected]I'm not a huge fan of Indian food, but this dish was surprisingly good! The sauce was creamy and flavorful, and the chicken was tender and juicy.
Timothy Smith
[email protected]This dish was easy to make and turned out great! The sauce was flavorful and the chicken was tender. I will definitely be making this again.
Jewan Boss
[email protected]The chicken was a bit dry, but the sauce was amazing. I would definitely make this again, but I would cook the chicken for a shorter amount of time.
TIGER BEATZ
[email protected]Great low-fat version of butter chicken! I used coconut milk instead of heavy cream, and it was still very creamy and flavorful.
Leslie Bell
[email protected]This dish was absolutely delicious! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this again.