This Lighter Butter Chicken is an easy recipe that’s full of savory flavor with warm spices-it’s packed with tender chunks of chicken simmered in a creamy spiced sauce! No one will believe it’s not take-out!

Servings: Makes 5 ( 1 cup or about 8 oz. ) servings

What is Butter Chicken?

Butter Chicken or murgh makhani is a curry of chicken in a spice tomato, butter and cream sauce. It originated in India as a curry. It is exchangeable to chicken tikka masala, which uses a tomato gravy. Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950 ’ south. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal .

What ingredients do I need to make this Lighter Butter Chicken?

  • Boneless skinless chicken breasts-raw and cut in to 1-inch cubes
  • Fresh lemon juice- about 1 large lemon
  • Ground cumin
  • Garam masala-is a blend of ground spices.You will find it in the spice section and it costs around the same as other spices or HERE on Amazon. 
  • Salt
  • Ground ginger
  • Light butter- I use Land o’ Lakes light butter made with canola oil
  • White onion- diced
  • Garlic– minced. 2 cloves or 2 tsp.
  • Jalapeño-minced
  • Paprika
  • Tomato sauce
  • Fat free half and half- I find the fat free half and half at my local Walmart store. It can be challenging to find so if you can’t locate or don’t have it-you can substitute it for 1 cup of skim milk mixed with 2 Tbsp cornstarch
  • Freshly chopped cilantro, for optional garnish 

 

How do I make this Lighter Butter Chicken?

In a medium mixing bowl combine the greek yogurt, lemon juice, cumin, garam masala, salt, pep
Add cubed wimp and arouse until well combined. Let marinade in the electric refrigerator for 30 minutes .
spray a frying pan with not stick cooking spray and hotness over medium-high inflame.

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Add marinaded chicken cube. Discard remaining marinade. Cook chicken until it ’ mho cooked throughout and is no longer pink, about 5 to 7 minutes .
Remove the wimp from the pan and set aside .
Melt butter in the frying pan. Add in onion and sauté onion over metier heat. Cook until onion is tender— about three minutes .
Add the garlic, garam masala, ginger, chili gunpowder, cumin, and cayenne. Stir to combine, and cook for about a infinitesimal before adding the tomato sauce .
Bring the assortment to a simmer and raise until well combined .
Add the cook wimp, and let simmer on depleted for 10-15 minutes .
Stir in half and one-half or unsweetened almond milk with 2 Tbsp cornstarch whisked in .
To avoid curdling be sure to keep the heat low and do not allow it to boil .
tip : milk and cream can curdle if it heats excessively quickly, or if it comes to a boil-so be careful .
Remove from heat and serve over cooke Basmati rice, White rice, quinoa, or cauliflower rice, if desired .
trim with newly chopped coriander, if desired

 

Chicken and Marinade Ingredients:

  • 2 lbs. raw boneless skinless chicken breasts, cubed
  • 1/2 cup non fat plain Greek yogurt
  • 2 Tbsp fresh lemon juice, about 1 large lemon
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp Kosher salt
  • 1 tsp ground ginger

Sauce Ingredients:

  • 6 Tbsp light butter- I use Land o’ Lakes light butter made with canola oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • pinch of ginger 
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 1/2 cups tomato sauce
  • 1/2 cup fat free half and half or unsweetened almond milk mixed with 2 Tbsp cornstarch or you can use coconut milk as a diary free option
  • 1/4 cup freshly chopped cilantro for garnish if desired

Directions:

  1. Measure the fat free half and half or unsweetened almond milk and set that on the counter so it can get to room temperature.
  2. In a medium mixing bowl combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken.
  3. Stir until well combined and chicken is coated. Let marinate in the fridge for30 minutes.
    Spray a skillet with non stick cooking spray and heat over medium-high heat. Add marinaded chicken cubes. Cook, stirring frequently, 5-8 minutes, or until browned. Remove chicken to a plate. Wipe pan clean.
  4. Melt butter in the skillet. Add in onion and sauté onion over medium heat. Cook until onion is tender— about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about a minute before adding the tomato sauce.
  5. Bring the mixture to a simmer and stir until well combined.
  6. Add the cooked chicken, and let simmer on low for 10-15 minutes.
  7. Stir in half and half or unsweetened almond milk with 2 Tbsp cornstarch whisked in. To avoid curdling be sure to keep the heat low and do not allow it to boil.Tip: Milk and cream can curdle if it heats too quickly, or if it comes to a boil-so be careful.
  8. Remove from heat and serve over cooke  Basmati rice, White rice ,quinoa, or cauliflower rice, if desired.
  9. Garnish with freshly chopped cilantro, if desired

Servings : Makes 5 ( 1 cup or about 8 oz. ) servings
3-7 PersonalPoints* per serving
*This number shows the PersonalPoints™ compass. The points will vary based on your individualize plan .
How do I know how many points this is on my WW individualized plan? 
You can click the radio link below to go to the recipe builder. You ’ ll inaugural need to sign into your WW explanation and then the recipe builder will upload. Enter the name of recipe, the number of servings, and then each component. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan .
*The recipe builder link alone works for WW members located in the United States. If you are located outside of the United States, you ’ ll need to access the WW app manually to create the recipe in the recipe builder .
author Notes :

  1. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. You can reheat butter chicken easily in a skillet pan or in the microwave.

  2. point values do not include rice or quinoa .
  3. Point respect is the lapp if you use the fat spare half and half or the skim milk or unsweetened almond milk mixed with 2Tbsp cornstarch.

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Yield: 5

Lighter Butter Chicken

Lighter Butter Chicken
This Lighter Butter Chicken is an easy recipe that ‘s full moon of savory season with warm spices-it ‘s packed with tender chunks of chicken simmered in a creamy spiced sauce ! No one will believe it ’ s not take-out !
writer : thepounddropper
Prep Time

15 minutes

Cook Time

25 minutes

Additional Time

30 minutes

Total Time

1 hour

10 minutes

Ingredients

  • 2 lbs. raw boneless skinless chicken breasts, cubed
  • 1/2 cup non fat plain Greek yogurt
  • 2 Tbsp fresh lemon juice, about 1 large lemon
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp Kosher salt
  • 1 tsp ground ginger

Sauce Ingredients:

  • 6 Tbsp light butter- I use Land o’ Lakes light butter made with canola oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced ( 2 tsp minced garlic)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • pinch of ginger
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 1/2 cups tomato sauce
  • 1/2 cup fat free half and half or unsweetened almond milk mixed with 2 Tbsp cornstarch 
  • 1/4 cup freshly chopped cilantro for garnish, if desired

Instructions

    1. Measure the fat free half and half or unsweetened almond milk and set that on the counter so it can get to room temperature.
    2. In a medium mixing bowl combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. 
    3. Stir until well combined and chicken is coated. Let marinate in the fridge for  30 minutes.
      Spray a skillet with non stick cooking spray and heat over medium-high heat. Add marinaded chicken cubes. Cook, stirring frequently, 5-8 minutes, or until browned. Remove chicken to a plate. Wipe pan clean.
    4. Melt butter in the skillet. Add in onion and sauté onion over medium heat. Cook until onion is tender— about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about a minute before adding the tomato sauce.
    5. Bring the mixture to a simmer and stir until well combined. 
    6. Add the cooked chicken, and let simmer on low for 10-15 minutes.
    7. Stir in half and half or unsweetened almond milk with 2 Tbsp cornstarch whisked in. To avoid curdling be sure to keep the heat low and do not allow it to boil.  Tip: Milk and cream can curdle if it heats too quickly, or if it comes to a boil-so be careful. 
    8. Remove from heat and serve over cooke Basmati rice, White rice, quinoa, or cauliflower rice, if desired.
    9. Garnish with freshly chopped cilantro, if desired 

    Servings : Makes 5 ( 1 cup or about 8 oz. ) servings PersonalPoints Range: 3-7 PersonalPoints* per serving *This count shows the PersonalPoints™ range. The points will vary based on your personalize plan.

Notes

    • Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. You can reheat butter chicken easily in a skillet pan or in the microwave.
    • Point values do not include rice or quinoa.

      • Smartpoints: GREEN : 7 smartpoints per serving BLUE/PURPLE : 3 smartpoints per serving

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Nutrition Information

Yield

5

Amount Per Serving

Calories

330

Total Fat

11g

Cholesterol

105mg

Sodium

650mg

Carbohydrates

11g

Net Carbohydrates

9g

Fiber

2g

Sugar

2g

Protein

43g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into retainer and will not be accurate. personal point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the stigmatize of ingredients used and depending on your customize zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “ My Foods ” then when you are in my foods select “ Recipes ” then click “ Create ” in top corner, this is where you will build the recipe, give it a appoint, select how many servings it makes and then add all ingredients .

source : https://affsale.com
Category : Recipe