Amazing Low-Fat Butter Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.1
- Total Fat: 7.0 g
- Cholesterol: 57.5 mg
- Sodium: 554.0 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.2 g
- Protein: 22.0 g
View full nutritional breakdown of Amazing Low-Fat Butter Chicken calories by ingredient
Introduction
A low-fat adaptation of a recipe from Allrecipes.com.au. Tastes authentic but uses only a small amount of butter! Great with rice or chapatis. A low-fat adaptation of a recipe from Allrecipes.com.au. Tastes authentic but uses only a small amount of butter! Great with rice or chapatis.Number of Servings: 6
Ingredients
-
2 tspns dried chilli flakes (or to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons garam masala
2 tspns ground tumeric
1 teaspoon salt
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 can tomatoes (no added salt)
125g low-fat yoghurt
500g skinless chicken breast fillets, chopped
1 tbspn sunflower oil
2 red capsicums, thinly sliced
2 brown onions, thinly sliced
250 ml water
1/4 cup lemon juice (optional)
25g butter (preferably unsalted)
2 tbspn chopped fresh coriander
Directions
1. Reserve a quarter of a cup of the yoghurt (refrigerate)
2. Mix the spices, salt, ginger, garlic, tomatoes and remaining yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for a minimum of 60 minutes (or, if preferred, overnight).
3. Heat the oil in a deep frying pan over medium heat. Add the capsicums and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
4. Add the water and bring mixture to boil. Reduce the heat and simmer for 5 minutes to reduce liquid.
5. Add lemon juice (optional) and cook a further 10 mins.
6. Turn off heat and add butter, reserved portion of yoghurt and coriander. Stir through and serve.
Note: this dish tastes even better if refrigerated overnight before reheating and adding butter, yoghurt and coriander.
Makes 6 x 1 - 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GANDER.
2. Mix the spices, salt, ginger, garlic, tomatoes and remaining yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for a minimum of 60 minutes (or, if preferred, overnight).
3. Heat the oil in a deep frying pan over medium heat. Add the capsicums and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
4. Add the water and bring mixture to boil. Reduce the heat and simmer for 5 minutes to reduce liquid.
5. Add lemon juice (optional) and cook a further 10 mins.
6. Turn off heat and add butter, reserved portion of yoghurt and coriander. Stir through and serve.
Note: this dish tastes even better if refrigerated overnight before reheating and adding butter, yoghurt and coriander.
Makes 6 x 1 - 1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GANDER.