EASY, HEALTHY BUTTER CHICKEN
Healthy butter chicken is a delicious Indian dish with tender chicken pieces swimming in an amazing, creamy tomato curry sauce!
Provided by Kathryn
Categories Chicken Recipes in Under 30 Minutes
Time 1h25m
Number Of Ingredients 19
Steps:
- Place the cut pieces of chicken in a bowl or tiptop plastic bag. Combine all of the marinate ingredients in a bowl and stir well. (It will be very thick.) Pour the marinate ingredients over the chicken and stir to coat all of the chicken. Let marinate for at least 30 minutes and up to 8 hours (see notes).
- Heat a large skillet over medium-high heat. Add canola oil.
- Add onion and cook for 2-3 minutes, until softened. Add garlic and cook for an additional minute.
- Add the marinated chicken (along with all of the marinade) to the pan. Sprinkle with brown sugar and cook for 2-3 minutes.
- Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken is cooked through and sauce is thickened.
- Season to taste with salt and pepper (it may not need any).
- Serve the chicken hot with extra sauce spooned over top.
Nutrition Facts : Calories 327 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SKINNY CHICKEN TIKKA MASALA
Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
- Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
- Add chicken and simmer for 10 - 15 minutes or until cooked through.
- Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.
Nutrition Facts : ServingSize 3 oz chicken & sauce, Calories 190.5 kcal, Carbohydrate 13 g, Protein 24.5 g, Fat 4.5 g, Sodium 99.5 mg, Fiber 2 g, Sugar 5 g, SaturatedFat 1 g, Cholesterol 50 mg
SKINNY CHICKEN FETTUCCINE ALFREDO RECIPE (VIDEO)
Quick and easy chicken fettuccine alfredo pasta with a low-fat alfredo sauce!
Provided by tatyanaseverydayfood
Categories Dinner
Number Of Ingredients 22
Steps:
- Prepare the fettuccine pasta while making the alfredo sauce and chicken. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions, until al dente. Drain the pasta, leaving a little bit of pasta water in the pot, and keep warm.
- Next, prepare the garlic chicken. First, butterfly each chicken breast; the chicken will cook faster this way. Lay the chicken breast flat first, then use a sharp knife to carefully cut the chicken horizontally lengthwise, creating 2 equal sized pieces. Preheat a large frying pan over medium-high heat and add a bit of cooking oil to the pan. Once the oil is hot, add the chicken and season it generously with salt. Brown the chicken for 3 to 4 minutes per side, until well browned.
- Reduce the temperature to medium. Add ½ cup (120 ml) chicken broth to the pan, then close the pan with a tight-fitting lid; this will help cook the chicken faster. Cook for another 4 to 5 minutes, turning the chicken halfway through, until the chicken is almost done. Next, add in a tablespoon or two of butter and add the minced garlic. Season the chicken on both sides with paprika and black pepper and cook for a minute or two, until the chicken is done (internal temp of 165F/74C). Remove the chicken from heat, add in the fresh parsley and keep the chicken warm.
- Next, prepare the skinny alfredo sauce. In a large sauté pan, melt the butter over medium heat and add the minced garlic. Once the butter is melted, whisk in the flour and cook for 1 to 2 minutes. For extra thick sauce, add 3 tablespoons flour instead of 2. Begin adding the chicken broth slowly, whisking constantly. The sauce will start to thicken immediately; whisking constantly and adding the liquids slowly will keep the sauce smooth and clump-free.
- Add the milk next and season the sauce with salt, pepper and nutmeg. Cook the sauce over medium heat for 5 to 7 minutes, until it begins to thicken. The sauce will continue to thicken as it cools. Next, add the parmesan cheese and parsley and cook for another minute, until the cheese is completely melted.
- Remove the sauce from the heat and use tongs to add the cooked fettuccine pasta to the pan. Use the tongs to toss the pasta in the prepared sauce until it's well coated.
- For serving, slice the prepared garlic chicken into thin, bite sized pieces. Add the chicken to the pasta and toss together or add sliced chicken breast onto each serving of pasta. Add additional grated parmesan cheese onto each serving and garnish with fresh parsley, if desired.
- Reheating instructions: reheat chilled pasta on the stove top over medium heat. Add ½ cup chicken broth or milk to reconstitute the sauce.
Nutrition Facts : Calories 637 kcal, Carbohydrate 63 g, Protein 38 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1372 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
ASIAN PEANUT NOODLES WITH CHICKEN
Asian Peanut Noodles with Chicken is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
- Boil water for the noodles cook pasta according to package instructions.
- Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
- Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
- Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
- Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
- Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 359 kcal, Carbohydrate 53 g, Protein 22 g, Fat 6 g, Cholesterol 48 mg, Sodium 670 mg, Fiber 4 g, Sugar 9 g, SaturatedFat 0.5 g
SKINNY THAI PEANUT CHICKEN SOUP
The peanut butter in this soup is not overwhelming, but gives this soup a depth and amazing richness. This soup is so hearty, satisfying and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous and a nice spice to it.
Provided by CaliforniaJan
Categories Chicken Breast
Time 40m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
- Cook in microwave for about 4 minutes until vegetables are softened.
- 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
- 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
- 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
- 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
- 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
- Makes 8 main course soup servings (each serving 1¼ cups).
- Healthy Benefits:.
- Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
- Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.
Nutrition Facts : Calories 291.3, Fat 15, SaturatedFat 3.4, Cholesterol 29.4, Sodium 730.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.6, Protein 22.2
SKINNY BUTTER CHICKEN
Every little bit helps, so I swap cream for reduced fat cream, and the recipe still wows my whole family.
Provided by Sue Binney
Categories Curries
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In the microwave, add double the water to the rice and cook it for 18 minutes uncovered.
- Melt butter and fry crushed garlic in the pan.
- Add the chopped chicken breast and brown for about 3 minutes, occasionally stir.
- Add the packet of butter chicken spices and the tomato puree, then lastly add the reduced fat cream and stir all together.
- Heat for about 10 minutes, while the rice cooks then serve atop the rice with sprigs of coriander.
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- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.
- Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.
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5/5 (582)Total Time 35 minsCategory Chicken, CurryCalories 402 per serving
- Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
- Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
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4.9/5 (56)Total Time 1 hr 10 minsCategory DinnerCalories 672 per serving
- Without washing the bowl, (change to blunt blades for bellini and use speed 1 instead of reverse) add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
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Ratings 4Category DinnerCuisine IndianTotal Time 30 mins
- In a large pan over medium high heat, heat the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- While this is cooking, mix the 2 teaspoons of the garam masala, ground ginger, chill powder, and the curry powder together. Add this to the sautéed onions and cook for about 30 seconds.
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