Reduced Fat Butter Chicken

keep on enjoying your favourite butter chicken dish by just making a few low fat substitutions

The ingredient of Reduced Fat Butter Chicken

• 800g chicken thigh fillets trimmed cut into 3cm cubes
• 2 garlic cloves crushed
• 2cm piece fresh ginger peeled grated
• 1 2 teaspoon chilli powder
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 2 cup plain reduced fat yoghurt
• 2 teaspoons vegetable oil
• 1 teaspoon ground cardamom
• 1 cinnamon stick
• 410g can tomato puree
• 3 4 cup extra light thickened cream
• steamed basmati rice to serve
• fresh coriander to serve

The Instruction of reduced fat butter chicken

• combine chicken garlic ginger chilli garam masala cumin ground coriander and yoghurt in a ceramic or glass bowl cover refrigerate overnight
• heat oil in a frying pan over medium high heat add cardamom and cinnamon stick cook for 1 minute or until fragrant add chicken mixture cook stirring for 5 to 6 minutes or until browned
• add tomato puree and 1 2 cup cold water bring to the boil reduce heat to medium low simmer stirring occasionally for 30 minutes remove and discard cinnamon stick add cream cook for 2 minutes or until heated through divide rice between bowls top with chicken mixture sprinkle with fresh coriander serve

Nutritions of Reduced Fat Butter Chicken

calories: 680 672 calories
calories: 24 grams fat
calories: 8 9 grams saturated fat
calories: 64 6 grams carbohydrates
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calories: n a
calories: 47 4 grams protein
calories: 204 milligrams cholesterol
calories: 588 milligrams sodium
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calories: nutritioninformation

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