Light Butter Chicken
Generated on: May 6, 2024
Ingredients
chicken:
- Boneless, skinless chicken breast500 g
marinade:
- Greek yogurt100 g
- Lemon juice1 tbsp
- Turmeric powder1 tsp
- Garam masala1 tsp
- Chili powder1 tsp
- Ginger paste1 tsp
- Garlic paste1 tsp
sauce:
- Onion, finely chopped1
- Canned tomatoes, pureed400 g
- Garam masala1 tsp
- Paprika1 tsp
- Fresh cream, low-fat100 ml
- Unsalted butter2 tbsp
- Coriander (cilantro) for garnish
- Salt
for serving:
- Basmati rice, cooked
- Whole wheat naan
Directions
- 1
Cut the chicken into bite-sized pieces and mix with all marinade ingredients. Leave to marinate for at least 30 minutes.
- 2
Heat a non-stick pan over medium heat, add the marinated chicken, and cook until it's fully white. Remove chicken and set aside.
- 3
In the same pan, add a tablespoon of unsalted butter and sauté the onions until translucent.
- 4
Add the pureed tomatoes, garam masala, paprika, and simmer for 10 minutes until the sauce thickens.
- 5
Return the chicken to the pan, adding a little water if the sauce is too thick. Cook for another 5-7 minutes.
- 6
Stir in the low-fat cream and the remaining tablespoon of butter, and heat through gently for a couple of minutes.
- 7
Garnish with chopped cilantro and serve hot with basmati rice or whole wheat naan on the side.
Enjoy your food!
