Indian · Dinner
Butter Chicken Rice Bowl (Low-Calorie)
Chicken breast simmered in a lightened tomato-based curry with ginger, garlic, and garam masala, finished with a small measure of cream and butter rather than the usual heavy quantities. Served over basmati rice, the dish keeps the classic sweet-spiced tomato character while trimming fat and calories.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
396Calories
41.8gProtein
13.9gFat
30.6gCarbs
6.8gSugar
2.9gFiber
1215mgSodium
156mgChol
6.9gSat Fat
940mgPotassium
180mgCalcium
2.6mgIron
0.5mcgVitamin B12
12mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
In a small bowl, mix the chicken pieces with yogurt, 1 tsp ginger-garlic paste, turmeric, chili powder, and half the salt; cover and marinate in the fridge for 15 minutes.
2
Marinate
Let the chicken sit covered and chilled for 15 minutes to tenderize.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat; sear the marinated chicken for 4-5 minutes, turning once, until lightly browned outside and cooked through.
4
Saute
In the same skillet over medium heat, saute the finely chopped onion for 3-4 minutes until soft and golden at the edges.
5
Bloom
Stir the remaining ginger-garlic paste, cumin, garam masala, and cayenne into the skillet; cook over medium heat for 1 minute until fragrant and the oil separates from the paste.
6
Simmer
Add canned tomatoes and remaining salt; simmer over medium-low heat for 8 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
7
Finish
Stir heavy cream and butter into the skillet off the heat until the sauce turns pale orange-red and looks glossy.
8
Plate
Spoon the basmati rice into a bowl, top with the chicken and sauce, and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g chicken breast, cut into bite-sized pieces
- 160g160g plain yogurt
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp salt, divided
- 2 tsp2 tsp vegetable-oil
- 11 onion
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp cayenne
- 200g200g canned tomatoes (a quarter of a 14.5 oz can)
- 4 tbsp4 tbsp heavy cream
- 2 tsp2 tsp butter
- 2 tsp2 tsp cilantro, for garnish
- 220g220g basmati-rice-cooked
