The WW Creamy Butter Chicken is a comforting and hearty dish. We made this meal with chicken breasts, yogurt, lemon juice, garlic, ginger, spices, cooking spray, butter, olive oil, onion, broth, cooking cream, and tomato puree. This dish contains 37 grams of protein and 300 calories per serving. It becomes ready to serve in just one hour and 15 minutes. Store this WW Creamy Butter Chicken in the refrigerator for four days. You may serve this meal with lemon water, tomato soup, green salad, roasted chickpeas, grilled zucchini, plain roti, grilled zucchini, or tandoori roti.
STATS:
- Serving size: 1 cup
- Cuisine: Indian
- Total time: 1 hour 15 minutes
- Calories: 300 kcal
- Marinating time: 30 minutes
- Course: Main
- Diet: Weight Watchers
- Cooking time: 30 minutes
- Serving: 6
- Preparation time: 15 minutes
EQUIPMENT:
- Large mixing bowl
- Measuring cups & spoons
- Knife
- Cutting board
- Garlic press
- Grater
- Large nonstick skillet with lid
- Wooden spoon
- Tongs
- Serving spoon
INGREDIENTS:
CHICKEN MARINADE:
- 1½ lb boneless chicken breasts
- Quarter tsp chili powder
- Half cup plain non-fat Greek yogurt
- 1 tbsp lemon juice
- Half tsp turmeric
- 1 tbsp minced garlic
- 1½ tsp garam masala
- 1 tsp paprika
- Half tsp ground cumin
- Cooking spray
- 1 tbsp grated ginger
- Half tsp salt
BUTTER CHICKEN SAUCE:
- 1 tsp butter
- Quarter tsp chili powder
- 1 tsp olive oil
- 1½ cups plain tomato purée
- 1 small chopped onion
- Half cup light cooking cream
- 1 tbsp grated ginger
- 1½ tsp garam masala
- 1 tsp ground cumin
- Half tsp salt, or to taste
- 3 minced garlic cloves
- 1 tsp paprika
- Half tsp ground coriander
- 1 tsp sugar
- Quarter cup low-sodium chicken broth
INGREDIENT NOTES:
CHICKEN BREAST:
- It provides lean protein and works well with the yogurt marinade. We cut the chicken into small pieces so they cook evenly at the same time. You may use chicken thighs as per your preference.
PLAIN NON-FAT GREEK YOGURT:
- This yogurt helps to coat the pieces of chicken and make it tender. It has a thick texture that works well for marinades. You may use plain non-fat regular yogurt as another choice.
LEMON JUICE:
- It adds freshness and maintains the savory spices. Lemon juice provides mild tang to the marinade as well. You may use fresh lime juice as an alternative.
TOMATO PUREE:
- This puree makes the main body of the sauce and gives a natural sweet taste. It gives color and tanginess as well. You may use blended canned tomatoes as a substitute.
COOKING CREAM:
- It makes the creamy and smooth sauce for the recipe. Cooking cream keeps the sauce from separating when we cook it on a low flame. You may use evaporated milk as another idea.
INSTRUCTIONS:
- First, mix Greek yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cumin, chili powder, and salt in the large bowl.
- Put the chicken in the bowl with the marinade mixture and mix well to coat all the pieces.
- Cover the bowl and put in the refrigerator for 30 minutes, then warm the skillet.
- Coat the skillet with the spray and cook the chicken for eight minutes in a single layer.
- Then transfer the chicken to the plate and reduce the flame to medium.
- Add butter and olive oil in the skillet, then cook the onion for 7 minutes.
- Cook the minced garlic and grated ginger for 30 seconds to make the flavorful sauce base.
- Stir in the cumin, garam masala, ground coriander, chili powder, & paprika for thirty seconds.
- Pour in the tomato puree, sugar, and salt, then simmer the ingredients for ten minutes on medium-low flame.
- Reduce the flame to low and slowly add the light cooking cream while stirring.
- Include the browned chicken in the skillet and cover it to simmer the dish for 7 minutes.
- Lastly, divide the butter chicken into 6 portions and serve with cauliflower rice or steamed vegetables.
SERVING SUGGESTIONS:
RICE AND GRAIN:
- Cauliflower rice
- Steamed basmati rice
- Brown rice
- Jeera rice
- Quinoa
- Bulgur wheat
BREAD AND FLATBREADS:
- Whole-wheat chapati
- Tandoori roti
- Whole-wheat naan
- Plain roti
- Pita bread
VEGETABLE SIDE DISHES:
- Steamed broccoli
- Roasted cauliflower
- Sautéed spinach
- Grilled zucchini
- Roasted carrots
- Steamed green beans
SALADS:
- Cucumber and tomato salad
- Indian kachumber salad
- Fresh green salad
- Cabbage and carrot slaw
- Lemon herb salad
APPETIZERS:
- Cucumber raita made with nonfat yogurt
- Tomato soup
- Spiced cucumber slices
- Roasted chickpeas
- Grilled vegetable skewers
DRINKS:
- Lemon water
- Unsweetened iced tea
- Sparkling water with lime
- Unsweetened mint tea
- Water infused with cucumber
TIPS:
- Use a non-fat yogurt to make the flavorful marinade and tenderize the chicken.
- You should avoid adding the cream over a low flame so the sauces do not spread.
- Cook the dish in a non-stick skillet for better browning without using extra oil.
- Divide the dish into 6 portions carefully for better portion control and calories.
STORAGE INFORMATION:
FRIDGE:
- Store this dish in a closed box for four days.
FREEZER:
- Freeze the cooled butter chicken for three months in the container.
FAQs:
How to avoid sour taste in the sauce?
- You may simmer the sauce for longer, then taste before adding sugar.
Are chicken thighs good to include instead of chicken breast?
- Yes, chicken thighs make the dish juicier and increase the nutritional value.
Should we exclude butter from this recipe?
- Yes, you may skip butter or replace it with cooking spray.
Can I prepare this dish earlier?
- Yes, you may marinate the chicken in the refrigerator for one day in advance.
How to make the sauce less thin?
- Simmer the tomato sauce for some extra time, then add the cream for better results.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Total carbs: 9 g
Net carbs: 8 g
Fiber: 1 g
Protein: 37 g
Iron: 1.5 mg
Vitamin A: 700 IU
Calcium: 75 mg
Sodium: 450 mg
Potassium: 600 mg
Weight Watchers Points: 9 Points