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It's NOT Butter Chicken
Fabulous Family Eats
Butter chicken is one of India's best known dishes. My version is just as tasty and fulfilling as the authentic dish, with half the calories and 10 times less fat per serving. Served with a refreshing cucumber raita, a must with spicy Indian recipes.
| chicken breast fillets, diced | 500 g |
| onion, brown, fresh, chopped | 1 |
| cinnamon stick | 1 |
| cardamom, ground | tsp |
| paprika, sweet, ground | 1 tsp |
| chicken stock, liquid, salt-reduced | cup |
| coriander leaves, fresh, chopped | 2 tbsp |
| canola oil cooking spray |
Marinade Sauce:
| garam masala, ground | 2 tsp |
| coriander seed, ground, powder | 1 tsp |
| chili powder, ground | tsp |
| garlic cloves, crushed | 3 |
| ginger, fresh, grated | 2 tsp |
| ripe tomato, quartered | 1 |
| yoghurt, chobani, greek, no-fat, plain | 85 g |
Cucumber Raita:
| tomatoes, roma, fresh, diced | 1 |
| continental cucumber, washed, skin on, diced | |
| mint leaves, fresh, chopped | 3 tbsp |
| yoghurt, chobani, greek, no-fat, plain | 85 g |
Cucumber Raita: Combine all ingredients, tomato, cucumber, mint and yoghurt in a small bowl. Refrigerate until ready to serve.
Marinade Sauce: Lightly spray a small frying pan with oil and heat on low heat. Add garam masala, coriander and chilli, stir until fragrant (approx. 1-2 minutes). Transfer these spices together with garlic cloves, fresh ginger and tomato into a food processor. Add yoghurt and blend.
Place chicken into a large bowl and spoon marinade sauce over the top. Stir well to evenly coat the diced chicken pieces.
Spray a non-stick frying pan with oil and heat on medium heat. Cook onion, with the cinnamon stick and cardamom pods; stir until onion is browned. Add marinated chicken, sprinkle with paprika and pour over stock. Cover and simmer until chicken is cooked through, around 12+ minutes.
Remove cinnamon stick and cardamom pods before serving. Stir through coriander or parsley and serve the Cucumber Raita on the side.
TCB Tips:
- Buy 1 x (170g) small tub of Chobani yoghurt for this recipe. Use ½ for the marinade, and the other ½ of a tub for the raita.
- You can allow more time for the chicken to marinate by preparing the marinade 3-4 hours prior to cooking or even leave it overnight.
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| Calories (per serving) | 199 |
| Protein | 34.0g |
| Carbs | 9.0g |
| Fat | 3.0g |
The nutritional information for all our recipes are based on the ingredients used and for information purposes only. Although we attempt to provide accurate nutritional information, these figures are only estimates. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.
