This dish is a favourite by many, but it is also a recipe that contains a lot of hidden calories! On average a traditional Butter Chicken dish has almost 850 calories. That is considered an extreme cheat meal!!! When trying to have a balanced diet between breakfast, lunch, and dinner, that recipe is definitely on the heavier side.
This recipe is almost 500 calories less per serving and contains simple ingredients. Enjoy!
-391 calories/ serving (recipe is 4 servings)
-12 ozs Chicken Breast
-2 tbsps Extra Virgin Olive Oil
-1 Yellow Onion (diced)
-2 Garlic (cloves, minced)
-2 tbsps Ginger (grated)
-1/4 cup Tomato Paste
-2 tsps Paprika
-1 tbsp Curry Powder
-2 tsps Garam Masala
-1 tsp Sea Salt
-1 tbsp Chili Powder
-1/4 cup Water
-1 cup Organic Coconut Milk (full fat)
-1 cup Brown Rice (uncooked)
1. Dice your chicken into cubes and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté your onion, garlic, and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 to minutes or until fragrant.
3. Add diced chicken and stir until cooked through, about 5 to 7 minutes. Add in water and loosen the paste.
4. Stir in coconut milk and reduce to simmer for about 5 minutes.
5. Meanwhile, bring 1 cup of brown rice to a boil. Cook for 25-30 minutes.
6. Remove from heat and ladle butter chicken over brown rice. Enjoy!
Vegan or Budget-Friendly: Skip the chicken breast and replace with chickpeas, lentils or beans.
No Coconut Milk: Use Greek Yogurt instead.
No Brown Rice: Use quinoa or cauliflower rice instead.
More Veggies: Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach or chopped kale. Could be served with a side of salad.
Storage: Refrigerate in an air-tight container for up to 2-3 days.