Healthier Version Of Butter Chicken Food

This Healthy Butter Chicken has no butter, a creamy tomato sauce, is gluten-free, easy to make and is Weight Watchers Friendly!

Provided by Terri Gilson

Time 30m

Number Of Ingredients 15

Ingredients

1 lb skinless chicken breast (* can substitute leftover chicken)
1 tsp olive oil
6 cloves garlic cloves, minced
5 oz - can tomato paste
3/4 cup -diced/crushed canned tomatoes (( or tomato puree))
1 tbsp paprika
1 tsp ground cumin
1 tsp tumeric
1 1/2 tsp salt
2 tsp garam masala
1 tsp ground coriander powder
1 tsp cayenne pepper
1 1/2 cups water
1 1/2 cups non-fat Greek yogurt
4 tbsp sweetened condensed milk (*I use Eagle brand as it's less WW points)

Steps:

Cook chicken breast on stove top until no longer pink. Cut into bite sized pieces and set aside diced chicken.
Heat oil in medium pot on medium heat for 1-2 minutes. Add minced garlic and saute for 5 minutes. Add tomatoes and tomato paste, then add spices and saute for 5 minutes.
Stir in water and heat sauce over medium to high heat until sauce is thoroughly warm.
Reduce heat to low ( a gentle simmer ) and whisk in Greek yogurt and condensed milk and heat until warm, whisking constantly.
Once warm, set aside, then add cooked chicken.
Serve over jasmine rice, basmati rice or cauliflower rice.

Nutrition Facts : Calories 288 kcal, Carbohydrate 19 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1130 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

EASY BUTTER CHICKEN

Easy butter chicken image

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 21

Ingredients

500g skinless boneless chicken thighs
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Steps:

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Nutrition Facts : Calories 367 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium