Healthier Version Of Butter Chicken Food

THE BETTER BUTTER CHICKEN

The Better Butter Chicken image

A healthier rendition of the popular Indian dish, that doesn't use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry!

Provided by FLKeysJen

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons butter
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon grated gingerroot
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 (19 ounce) can crushed tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 whole rotisserie-cooked chicken, skin removed and meat cut up
1/3 cup light cream (5%)
1/4 cup light sour cream or 1/4 cup light plain yogurt
1 tablespoon minced fresh cilantro
hot cooked basmati rice (optional)

Steps:

Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.

Nutrition Facts : Calories 442.2, Fat 25.7, SaturatedFat 10.2, Cholesterol 132, Sodium 590.1, Carbohydrate 17.4, Fiber 3.2, Sugar 5, Protein 36.1

HEALTHIER VERSION OF BUTTER CHICKEN

Healthier Version of Butter Chicken image

I lived in India for three years, but always felt that the traditional butter chicken dish was too rich given all the ghee... clarified butter they use. I tried this recipe and was pleasantly surprised! Will definitely make it again! Easy and very tasty. Something you can easily surprise your guests with.

Provided by Chef Nado

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil, divided into two
1 lb boneless skinless chicken thighs, cut in bite-size pieces
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon garam masala
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup tomato sauce
1 cup Carnation Evaporated Milk
1/4 cup plain yogurt
salt and pepper

Steps:

Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.

Nutrition Facts : Calories 381.2, Fat 22.7, SaturatedFat 8.9, Cholesterol 130, Sodium 536, Carbohydrate 16.3, Fiber 1.6, Sugar 4.6, Protein 28.6

HEALTHY BUTTER CHICKEN (MURGH MAKHANI)

Healthy Butter Chicken (Murgh Makhani) image

Stolen from Sapna Magazine Online, edited for clarity. This version has 75% less fat and 60% fewer calories than the traditional Murgh Makhani. Edited 6/18/08 based on commenters.

Provided by DrGaellon

Categories Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

cooking spray
1 lb boneless skinless chicken breast, cut into bite sized cubes
1 onion, chopped finely
1 teaspoon canola oil
1/4 teaspoon turmeric powder
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon freshly grated gingerroot
1 tablespoon chopped garlic
1 tablespoon garam masala
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 cup whole milk
1 tablespoon tomato paste
1 cup tomato puree
1/4 cup nonfat plain yogurt
1 cup water

Steps:

Spray a 12" nonstick skillet with cooking spray and sear the chicken cubes. Once done, take the chicken out of the pan and put aside.
Sauté onion in one teaspoon of canola oil on low heat.
Add turmeric powder and sauté for another 1 minute, stirring constantly. Add tomato paste and sauté another minute.
Add butter, lemon juice, ginger, garlic, garam masala, cayenne pepper, salt, pepper, cumin and sauté for another 5 minutes, stirring occasionally.
Add chicken back to the pan and cook for another 3 minutes.
Stir in milk, yogurt, tomato puree, and water.
Simmer for 30-45 minutes, or until sauce has thickened.

Nutrition Facts : Calories 279.2, Fat 10.7, SaturatedFat 5.3, Cholesterol 87.5, Sodium 785.3, Carbohydrate 15.2, Fiber 2.1, Sugar 9.2, Protein 30.9

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