Low Fat Butter Chicken Recipe

Name: Low Fat Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large boneless skinless chicken thighs; ½ cup bottled tandoori marinade; 2 tablespoons butter; 1 ½ cups chopped onions; 1 tablespoon minced garlic; 1 ½ tablespoons grated gingerroot; 1 ½ teaspoons chili powder; ¾ teaspoon ground turmeric; ¾ teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; 1 (28 ounce) can diced tomatoes, drained; 1 ½ cups reduced-sodium chicken broth; 1 tablespoon brown sugar; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; ⅓ cup light sour cream (not fat-free); 1 tablespoon minced fresh cilantro; 1 tablespoon smooth cashew butter or 1 tablespoon almond butter; cooked basmati rice (optional)

Servings: persons

10 large boneless skinless chicken thighs
½ cup bottled tandoori marinade
2 tablespoons butter
1 ½ cups chopped onions
1 tablespoon minced garlic
1 ½ tablespoons grated gingerroot
1 ½ teaspoons chili powder
¾ teaspoon ground turmeric
¾ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 (28 ounce) can diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tablespoon brown sugar
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
⅓ cup light sour cream (not fat-free)
1 tablespoon minced fresh cilantro
1 tablespoon smooth cashew butter or 1 tablespoon almond butter
cooked basmati rice (optional)

1
Tandoori Chicken.
2
Poke raw chicken thighs in several places with a fork.
3
Place chicken in a large, heavy-duty, resealable plastic bag.
4
Add Tandoori marinade to bag.
5
Turn bag several times to coat chicken with marinade.
6
Marinate chicken in refrigerator for at least 6 hours or overnight.
7
Preheat oven to 425 degrees F. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through.
8
Do not overbake the chicken, or it will be dry.
9
When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.
10
Butter Chicken Sauce.
11
While chicken is baking, make sauce.
12
Melt butter in a large pot over medium heat.
13
Add onions and garlic.
14
Cook slowly, stirring often, until onions are tender, about 5 minutes.
15
Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin.
16
Cook 1 more minute.
17
Add drained tomatoes, broth, brown sugar, salt and pepper.
18
Reduce heat to low.
19
Cover and simmer for 10 minutes, stirring occasionally.
20
Remove from heat.
21
Transfer half the sauce to a blender and puree until smooth.
22
Return pureed sauce to pot with remaining sauce.
23
Mix well and return to heat.
24
Stir in sour cream, cilantro and cashew/almond butter.
25
Add cut-up Tandoori chicken and mix well.
26
Cook just until chicken is hot.
27
Serve over hot basmati rice, if desired.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 large boneless skinless chicken thighs, ½ cup bottled tandoori marinade, 2 tablespoons butter, 1 ½ cups chopped onions, and more.

Yes, Low Fat Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Butter Chicken

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