Low-Calorie Butter Chicken with Salad and Rice
Generated on: May 6, 2024
Ingredients
Butter Chicken:
- Boneless, skinless chicken breast500 g
- Low-fat Greek yogurt200 g
- Tomato puree200 g
- Onion, finely chopped1
- Garlic clove, minced2
- Ginger, minced2 tbsp
- Garam masala2 tsp
- Turmeric1 tsp
- Cumin1 tsp
- Paprika1 tsp
- Low-fat milk100 ml
- Salt
- Fresh cilantro, chopped
Salad:
- Mixed salad greens150 g
- Cucumber, sliced1
- Cherry tomatoes, halved100 g
- Lemon juice2 tbsp
- Olive oil1 tbsp
Rice:
- Basmati rice200 g
- Water400 ml
Directions
- 1
Marinate chicken pieces in Greek yogurt, half of the garlic, half of the ginger, and half the quantity of each spice. Refrigerate for at least 30 minutes.
- 2
Cook rice according to package instructions until fluffy, then set aside.
- 3
In a large pan, sauté onion, remaining garlic, and ginger until translucent.
- 4
Add the remaining spices and tomato puree to the pan, simmering for 5 minutes.
- 5
Add marinated chicken to the pan, cover, and cook until chicken is tender, about 20 minutes.
- 6
Pour in low-fat milk, simmer for an additional 10 minutes, and season with salt to taste.
- 7
In a bowl, whisk together lemon juice and olive oil. Toss with mixed greens, cucumber, and cherry tomatoes to make the salad.
- 8
Serve the butter chicken hot, garnished with fresh cilantro alongside the fluffy rice and fresh salad.
Enjoy your food!