If you really love butter chicken but steer clear due to high kilojoules then this healthy butter chicken recipe is for you!
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Serving Suggestions
Note
- Basmati rice is the most commonly served rice with Indian dishes.
- You can also serve this dish with cucumber raita which has a fresh palate cleansing effect.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Ingredients
1 tbsp Light Butter
500 grams Chicken Breast
lightly chopped
1 Onion
finely sliced
1 Large Garlic Clove
crushed
2 tsp Ginger
freshly grated
1 tsp Cumin
2 tsp Garman Marsala
1/2 tsp Cardamom
1 tbsp Coriander
finely chopped stalks and leaves
1 Tin Diced Tomatoes
3/4 cup Chicken Stock
1/2 cup Low Fat Greek Yogurt
1/4 cup Low Fat Thickened Cream
2 cups Cooked Rice
Coriander
for garnish
Allergy Advice
Contains Dairy
Equipment
- 1 large non-stick frying pan
Instructions
- Heat a large non-stick frying pan on medium and add half the butter.
- Add chicken and onion and brown for a couple of minutes.
- Remove mixture from the pan and set aside.
- Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander.
- Cook for 1-2 minutes before returning chicken to the pan, along with the tomatoes and chicken stock.
- Increase the heat and bring to the boil.
- Reduce heat and simmer for 10 minutes before adding yoghurt and cream.
- Heat through and serve on rice garnished with coriander leaves.
Notes
Basmati rice is the most commonly served rice with Indian dishes.You can also serve this dish with cucumber raita which has a fresh palate cleansing effect.This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
