📋 Healthy Butter Chicken Recipe
This Healthy Butter Chicken Recipe has no butter, a creamy tomato sauce, is gluten-free, easy to make and is Weight Watchers Friendly!
Servings 4 people
Calories 288kcal
Equipment
- Dutch oven (optional-or use a pot and a skillet)
Ingredients
- 4-5 skinless chicken breasts * can substitute leftover chicken
- 1 teaspoon olive oil (or vegetable oil)
- 6 cloves garlic cloves, minced
- 5 oz - can tomato paste
- ¾ cup -diced/crushed canned tomatoes ( or tomato puree)
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 ½ teaspoon salt
- 2 teaspoon garam masala
- 1 teaspoon ground coriander powder
- 1 teaspoon cayenne pepper
- 1 ½ cups water
- 1 ½ cups non-fat Greek yogurt
- 4 tablespoon sweetened condensed milk *I use Eagle brand as it's less WW points
Instructions
- Cook chicken breast on stove top., over medium-high heat until no longer pink and internal temperature reads 165 degrees F (74 degrees C). Cut into bite sized pieces and set aside diced chicken.
- Heat oil in medium pot on medium heat for 1-2 minutes. Add minced garlic and saute for 5 minutes. Add tomatoes and tomato paste, then add spices and saute for 5 minutes.
- Stir in water and heat sauce over medium to high heat until sauce is thoroughly warm.Â
- Reduce heat to low ( a gentle simmer ) and whisk in Greek yogurt and condensed milk and heat until warm, whisking constantly.
- Once warm, set aside, then add cooked chicken pieces.Â
- Serve over jasmine rice, basmati rice or cauliflower rice.
Notes
*Please see post contents for important recipe information, substitutions, tips and step-by-step instructional photos!
Nutrition
Calories: 288kcal | Carbohydrates: 19g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1130mg | Potassium: 773mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1165IU | Vitamin C: 7.8mg | Calcium: 182mg | Iron: 2mg
