Healthy Butter Chicken
Directions
- 1Remove the skin and excess fat off of 210 grams of chicken thighs.
- 2Remove the skin and excess fat off of 210 grams of chicken thighs.
- 3Remove the skin and excess fat off of 210 grams of chicken thighs.
- 4Cut the chicken thighs into bite-sized pieces.
- 5Cut the chicken thighs into bite-sized pieces.
- 6Cut the chicken thighs into bite-sized pieces.
- 7Add salt, garam masala, and 50g of Greek yogurt into the bowl with the chicken.
- 8Add salt, garam masala, and 50g of Greek yogurt into the bowl with the chicken.
- 9Add salt, garam masala, and 50g of Greek yogurt into the bowl with the chicken.
- 10Mix the ingredients together and let it sit for an hour.
- 11Mix the ingredients together and let it sit for an hour.
- 12Mix the ingredients together and let it sit for an hour.
- 13Dice 100g of yellow onion.
- 14Dice 100g of yellow onion.
- 15Dice 100g of yellow onion.
- 16Peel and grate two garlic cloves.
- 17Peel and grate two garlic cloves.
- 18Peel and grate two garlic cloves.
- 19Add oil into a pan on medium high heat.
- 20Add oil into a pan on medium high heat.
- 21Add oil into a pan on medium high heat.
- 22Add in the chicken pieces and fry them for about one minute on one side.
- 23Add in the chicken pieces and fry them for about one minute on one side.
- 24Add in the chicken pieces and fry them for about one minute on one side.
- 25Flip the chicken, fry the other side for another minute, and then remove the chicken from the pan.
- 26Flip the chicken, fry the other side for another minute, and then remove the chicken from the pan.
- 27Flip the chicken, fry the other side for another minute, and then remove the chicken from the pan.
- 28Reduce the heat to medium, add another spritz of oil, and go in with the onions.
- 29Reduce the heat to medium, add another spritz of oil, and go in with the onions.
- 30Reduce the heat to medium, add another spritz of oil, and go in with the onions.
- 31Fry the onion for about two minutes.
- 32Fry the onion for about two minutes.
- 33Fry the onion for about two minutes.
- 34Add 0.5 tsp of garam masala, a tsp of garlic powder, a tsp of paprika, a tsp of turmeric, and 0.5 tsp of cayenne pepper into the pan.
- 35Add 0.5 tsp of garam masala, a tsp of garlic powder, a tsp of paprika, a tsp of turmeric, and 0.5 tsp of cayenne pepper into the pan.
- 36Add 0.5 tsp of garam masala, a tsp of garlic powder, a tsp of paprika, a tsp of turmeric, and 0.5 tsp of cayenne pepper into the pan.
- 37Fry the ingredients for about another minute.
- 38Fry the ingredients for about another minute.
- 39Fry the ingredients for about another minute.
- 40Add another bit of oil and add in the garlic.
- 41Add another bit of oil and add in the garlic.
- 42Add another bit of oil and add in the garlic.
- 43Let it get fragrant for 10 seconds before combining everything.
- 44Let it get fragrant for 10 seconds before combining everything.
- 45Let it get fragrant for 10 seconds before combining everything.
- 46Add 200g of sieved tomatoes and a splash of 100g of water.
- 47Add 200g of sieved tomatoes and a splash of 100g of water.
- 48Add 200g of sieved tomatoes and a splash of 100g of water.
- 49Simmer this on medium heat for about 3 to 4 minutes.
- 50Simmer this on medium heat for about 3 to 4 minutes.
- 51Simmer this on medium heat for about 3 to 4 minutes.
- 52Add 100g of low fat evaporated milk and one wedge of Laughing Cow cheese into the pan.
- 53Add 100g of low fat evaporated milk and one wedge of Laughing Cow cheese into the pan.
- 54Add 100g of low fat evaporated milk and one wedge of Laughing Cow cheese into the pan.
- 55Mix and incorporate the Laughing Cow.
- 56Mix and incorporate the Laughing Cow.
- 57Mix and incorporate the Laughing Cow.
- 58Add back the chicken thighs and let this simmer for an additional 5 to 6 minutes until the chicken is cooked through.
- 59Add back the chicken thighs and let this simmer for an additional 5 to 6 minutes until the chicken is cooked through.
- 60Add back the chicken thighs and let this simmer for an additional 5 to 6 minutes until the chicken is cooked through.
- 61Add the butter chicken on a plate of 50g Jasmine rice.
- 62Add the butter chicken on a plate of 50g Jasmine rice.
- 63Add the butter chicken on a plate of 50g Jasmine rice.
- 64Top with fresh greens.
- 65Top with fresh greens.
- 66Top with fresh greens.
Ingredients
- 210 g chicken thighs skinless boneless
- 210 g chicken thighs skinless boneless
- 210 g chicken thighs skinless boneless
- salt
- salt
- salt
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tsp garam masala
- 50 g Greek yogurt 0.2% fat
- 50 g Greek yogurt 0.2% fat
- 50 g Greek yogurt 0.2% fat
- 100 g yellow onion
- 100 g yellow onion
- 100 g yellow onion
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- oil
- oil
- oil
- 0.5 tsp garam masala
- 0.5 tsp garam masala
- 0.5 tsp garam masala
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp paprika
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp turmeric
- 1 tsp turmeric
- 0.5 tsp cayenne pepper
- 0.5 tsp cayenne pepper
- 0.5 tsp cayenne pepper
- 200 g sieved tomatoes
- 200 g sieved tomatoes
- 200 g sieved tomatoes
- 100 g water
- 100 g water
- 100 g water
- 100 g low fat evaporated milk
- 100 g low fat evaporated milk
- 100 g low fat evaporated milk
- 1 Laughing Cow cheese wedge
- 1 Laughing Cow cheese wedge
- 1 Laughing Cow cheese wedge
- 50 g Jasmine rice
- 50 g Jasmine rice
- 50 g Jasmine rice
- fresh greens
- fresh greens
- fresh greens
Equipment
cutting boardknifebowlmeasuring spoongraterpan
Tips
- Removing the skin and fat of the chicken thighs makes the macros almost the same as chicken breast.
- Adding a red bell pepper and grated ginger would be a great addition as well.