Low-Cal Butter Chicken

Low-Cal Butter Chicken

A slimmed-down butter chicken that keeps the rich, tomatoey gravy you crave by using a touch of real butter for flavor and Greek yogurt plus almond milk for creaminess. It tastes indulgent but lands at a sensible 450 calories.

Ingredients

• 6 oz chicken breast, cut into chunks
• 1 cup crushed tomatoes (no-salt-added)
• 1/3 cup plain Greek yogurt
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp olive oil
• 1 tsp butter
• 0.25 cup unsweetened almond milk
• 0.75 cup cooked brown rice
• Salt to taste

Instructions

1. Marinate chicken in yogurt, turmeric, and cumin for 15 minutes.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken 5-6 minutes until golden. Remove and set aside.
3. Add onion and cook 5 minutes until softened and lightly browned.
4. Stir in garlic and ginger and cook 1 minute.
5. Add crushed tomatoes and garam masala. Simmer 10 minutes, breaking down the tomatoes.
6. Blend the sauce smooth with an immersion blender if desired, then stir in almond milk.
7. Return chicken to the pan and simmer 4-5 minutes until cooked through.
8. Serve over brown rice.

Nutrition Facts

Tips

• A small amount of real butter gives authentic flavor without excess calories.
• Pureeing the sauce makes it restaurant-smooth; leave chunky for a more rustic dish.
• For extra richness, finish with a sprinkle of dried fenugreek leaves (kasuri methi).