Reduced-fat butter chicken

Reduced-fat butter chicken

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Keep on enjoying your favourite butter chicken dish by just making a few low-fat substitutions.

The ingredient of Reduced-fat butter chicken

  1. 800g chicken thigh fillets, trimmed, cut into 3cm cubes
  2. 2 garlic cloves, crushed
  3. 2cm piece fresh ginger, peeled, grated
  4. 1/2 teaspoon chilli powder
  5. 2 teaspoons garam masala
  6. 1 teaspoon ground cumin
  7. 1 teaspoon ground coriander
  8. 1/2 cup plain reduced-fat yoghurt
  9. 2 teaspoons vegetable oil
  10. 1 teaspoon ground cardamom
  11. 1 cinnamon stick
  12. 410g can tomato puree
  13. 3/4 cup extra-light thickened cream
  14. Steamed basmati rice, to serve
  15. Fresh coriander, to serve

The instruction how to make Reduced-fat butter chicken

  1. Combine chicken, garlic, ginger, chilli, garam masala, cumin, ground coriander and yoghurt in a ceramic or glass bowl. Cover. Refrigerate overnight.
  2. Heat oil in a frying pan over medium-high heat. Add cardamom and cinnamon stick. Cook for 1 minute or until fragrant. Add chicken mixture. Cook, stirring, for 5 to 6 minutes or until browned.
  3. Add tomato puree and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes. Remove and discard cinnamon stick. Add cream. Cook for 2 minutes or until heated through. Divide rice between bowls. Top with chicken mixture. Sprinkle with fresh coriander. Serve.

Nutritions of Reduced-fat butter chicken

fatContent: 680.672 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 8.9 grams saturated fat
sugarContent: 64.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 47.4 grams protein
sodiumContent: 204 milligrams cholesterol

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