Low Calorie & High Protein Butter Chicken

123 mins
Serves 4
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Directions

  1. 1Grab your diced chicken breast and add a teaspoon of turmeric, paprika, garam masala, salt and pepper.
  2. 2Grab your diced chicken breast and add a teaspoon of turmeric, paprika, garam masala, salt and pepper.
  3. 3Grab your diced chicken breast and add a teaspoon of turmeric, paprika, garam masala, salt and pepper.
  4. 4Add 15g of ginger, 3 garlic cloves and 100g of low fat Greek yoghurt. Mix everything together.
  5. 5Add 15g of ginger, 3 garlic cloves and 100g of low fat Greek yoghurt. Mix everything together.
  6. 6Add 15g of ginger, 3 garlic cloves and 100g of low fat Greek yoghurt. Mix everything together.
  7. 7Cook the chicken on high heat. Just before it's fully cooked, set it to the side.
  8. 8Cook the chicken on high heat. Just before it's fully cooked, set it to the side.
  9. 9Cook the chicken on high heat. Just before it's fully cooked, set it to the side.
  10. 10To the same pan add light butter and sliced onions. Add 15g of cashew nut butter (optional).
  11. 11To the same pan add light butter and sliced onions. Add 15g of cashew nut butter (optional).
  12. 12To the same pan add light butter and sliced onions. Add 15g of cashew nut butter (optional).
  13. 13Add the same seasonings as before, with a can of diced tomatoes and a little bit more Greek yoghurt. Mix everything together.
  14. 14Add the same seasonings as before, with a can of diced tomatoes and a little bit more Greek yoghurt. Mix everything together.
  15. 15Add the same seasonings as before, with a can of diced tomatoes and a little bit more Greek yoghurt. Mix everything together.
  16. 16Blend the sauce for about one minute to make it nice and smooth.
  17. 17Blend the sauce for about one minute to make it nice and smooth.
  18. 18Blend the sauce for about one minute to make it nice and smooth.
  19. 19Add the blended sauce back to the pan on low heat with the chicken.
  20. 20Add the blended sauce back to the pan on low heat with the chicken.
  21. 21Add the blended sauce back to the pan on low heat with the chicken.
  22. 22Let it simmer for a few minutes, add light cream and fresh coriander.
  23. 23Let it simmer for a few minutes, add light cream and fresh coriander.
  24. 24Let it simmer for a few minutes, add light cream and fresh coriander.

Ingredients

  • 600 g diced chicken breast
  • 600 g diced chicken breast
  • 600 g diced chicken breast
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 15 g fresh ginger
  • 15 g fresh ginger
  • 15 g fresh ginger
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 100 g low fat greek yoghurt
  • 100 g low fat greek yoghurt
  • 100 g low fat greek yoghurt
  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 15 g cashew nut butter
  • 15 g cashew nut butter
  • 15 g cashew nut butter
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 40 g low fat greek yoghurt
  • 40 g low fat greek yoghurt
  • 40 g low fat greek yoghurt
  • 20 ml light cream
  • 20 ml light cream
  • 20 ml light cream
  • 1 fresh coriander
  • 1 fresh coriander
  • 1 fresh coriander

Equipment

panblender

Tips

  • Use cashew nuts instead of cashew nut butter
  • Add fresh coriander at the end (optional)
Low Calorie & High Protein Butter Chicken | Clip Recipe