Best 3 Low Fat Version Of Indian Butter Chicken Recipes

Immerse yourself in the delectable realm of authentic Indian cuisine with our tantalizing rendition of Low-Fat Butter Chicken. This dish, fondly known as Murg Makhani, is a symphony of flavors that will transport your taste buds to the vibrant streets of India. Marinated in a tantalizing blend of yogurt, aromatic spices, and a hint of ginger-garlic paste, the succulent chicken pieces are grilled to perfection, infusing them with a smoky, charred flavor. Awash in a luscious tomato-based sauce, enriched with the velvety embrace of low-fat butter and a symphony of spices like fenugreek, cumin, and coriander, this dish embodies the essence of Indian culinary artistry. Accompanied by two sensational variations – a Slow-Cooker Butter Chicken and a Vegan Butter Chicken – this recipe offers an irresistibly creamy and flavorful experience for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

SKINNY CHICKEN TIKKA MASALA

Skinny Chicken Tikka Masala image

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

Ingredients

2 tsp canola oil or you could use butter
1 small onion (minced)
1 tbsp fresh ginger (grated)
3 cloves garlic (crushed)
1 1/2 cups crushed tomatoes
4 oz fat free yogurt (I used Chobani)
1/2 cup 1% milk
1 tbsp cumin
1 tbsp garam masala
1 tsp turmeric (optional)
1/2 tbsp chili powder
salt to taste
16 oz 2 boneless chicken breasts, cut into bite sized pieces
4 tbsp fresh cilantro (or to taste)

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

EASY, HEALTHY BUTTER CHICKEN

Easy, healthy butter chicken image

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

Ingredients

2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup tomato paste
1/4 cup plain Greek yogurt (I use non-fat)
1 tablespoon lemon juice
2 teaspoons cumin
2 teaspoons garam masala (see notes)
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoons black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
1 small onion, diced
5 cloves garlic, minced
2 tablespoons light brown sugar
1/2 cup plain Greek yogurt (I use non-fat)
1/2 cup water

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

(MURGH MAKHANI) BUTTER CHICKEN

(Murgh Makhani) Butter Chicken image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

Tips:

Use non-fat yogurt/curd. For a healthier version of butter chicken, replace heavy cream with non-fat yogurt or curd. Not only is it a healthier alternative, but it will also impart a tangy flavor to the dish.
Reduce the amount of butter. The traditional butter chicken recipe calls for a generous amount of butter. However, you can easily reduce the amount by half or even more without compromising the flavor of the dish.
Use leaner cuts of chicken. Instead of using chicken with the skin on, opt for leaner cuts such as boneless, skinless chicken breasts or thighs. This will reduce the fat content of the dish.
Roast the chicken instead of frying it. Roasting the chicken in the oven is a healthier alternative to frying it. This method will help you reduce the amount of oil used in the dish.
Add more vegetables. Adding more vegetables to the dish is a great way to make it healthier and more nutritious. Some good options include bell peppers, onions, carrots, and spinach.

Conclusion:

By following these tips, you can easily make a low-fat version of Indian butter chicken that is just as delicious and flavorful as the traditional dish. This healthier version is perfect for those who are watching their weight or simply want to eat a healthier diet.