PocketCook

From @Joshua Weissman

Low-Calorie Butter Chicken

30 min · Serves 2 · 368 kcal

30 mintotal
12 minhands on
8steps
2servings

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Ingredients

For the chicken marinade

  • 1 lb (450 g) chicken breast, cut into bite-sized pieces
  • 1 cup (245 g) fat-free Greek yogurt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp salt

For the low-calorie butter sauce

  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup (240 ml) chicken broth
  • 10.8 oz (300 g) silken tofu
  • 1 tbsp garam masala
  • 1 tsp chili powder
  • Salt to taste

Method

For the chicken marinade

  1. Combine the chicken pieces, Greek yogurt, garlic powder, paprika, garam masala, cumin, and salt in a bowl and mix until well coated.

For the low-calorie butter sauce

  1. Cook the marinated chicken in a skillet over high heat until browned and cooked through, 6–8 minutes, then remove from the pan and set aside.

  2. In the same pan, saute the diced onion and garlic over medium heat until softened, 4–5 minutes.

  3. Stir in the tomato paste, garam masala, chili powder, and chicken broth, bringing it to a simmer.

  4. Cover and let simmer for 5 minutes.

    Then 5 min of waiting

  5. Blend the silken tofu in a blender until completely smooth and creamy.

  6. Pour the simmered sauce mixture into the blender with the silken tofu and blend until smooth and fully combined.

  7. Return the smooth sauce and cooked chicken to the pan, stirring together over low heat until warm.

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