Ingredients
Chicken and Marinade
- 100 g chicken breast, cubed
- 1 tsp olive oil
- 50 g fat-free yogurt
- 1 clove garlic, minced
- ½ tsp garam masala
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp chilli powder
- ¼ tsp salt
Sauce
- 50 g onion, sliced
- 80 g chopped tomatoes
- 50 g fat-free yogurt
- 1 clove garlic, minced
- ¼ tsp ground ginger
- ½ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp coriander
- ¼ tsp salt
- ¼ tsp chilli powder
- ½ tsp sugar
- 75 ml water
Instructions
- Prepare the Marinade: In a bowl, combine the fat-free yogurt with garlic, garam masala, ground ginger, turmeric, cumin, chili powder, and salt until well mixed. Add the cubed chicken breast and coat thoroughly. Refrigerate for at least 20 minutes to allow flavors to develop.
- Cook the Chicken: Heat 1 teaspoon of olive oil in a skillet or pan over medium heat. Add the marinated chicken and cook each side for about 4 minutes until browned. Remove the chicken and set aside, keeping it warm. Note that the chicken will finish cooking later in the sauce.
- Sauté the Aromatics: In the same pan, sauté the sliced onions for approximately 4 minutes until nicely browned. Add the minced garlic and ginger and cook for an additional 1 to 2 minutes until fragrant.
- Make the Sauce: Add to the pan the chopped tomatoes, the remaining seasonings (garam masala, ground cumin, coriander, salt, chili powder, and sugar), and 50 g of fat-free yogurt. Stir well and simmer the mixture gently for about 10 minutes.
- Blend the Sauce: Pour in 75 ml of water and use a hand blender to blend the sauce until smooth and free of lumps, creating a creamy consistency.
- Simmer with Chicken: Return the browned chicken pieces to the sauce and simmer together for an additional 10 minutes, ensuring the chicken is cooked through and tender.
- Serve: Garnish the butter chicken with fresh coriander and a dollop of yogurt. Serve hot with your choice of rice or naan bread for a comforting meal.
Notes
- Marinating the chicken longer than 20 minutes can enhance the flavor even more.
- Use fat-free yogurt to keep the recipe low in calories without sacrificing creaminess.
- Adjust chili powder according to your preferred spice level.
- Serve with brown rice or whole wheat naan for a healthier accompaniment.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Low Calorie
