Heart-Healthy Buttered Chicken

Delight in the rich and creamy flavors of Heart-Healthy Buttered Chicken, a guilt-free twist on the classic Indian favorite. This recipe swaps traditional butter and heavy cream for unsalted almond butter and low-fat coconut milk, creating a luscious, dairy-free sauce that's lower in saturated fat without compromising on taste. Tender bites of seasoned chicken are simmered in a fragrant blend of garam masala, cumin, and ginger, complemented by the tangy sweetness of tomato puree and a splash of fresh lemon juice. Packed with wholesome ingredients like olive oil, low-sodium chicken broth, and fresh cilantro, this dish is perfect for those seeking a flavorful, health-conscious meal. Serve it with fiber-rich brown rice or hearty whole-grain naan for a satisfying dinner that's both nourishing and indulgent.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breast
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 2 tablespoons unsalted almond butter
• 1 medium onion, finely chopped
• 3 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup tomato puree
• 1 cup low-fat coconut milk
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

Step 2

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 4 minutes.

Step 4

Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the garam masala, cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir well to combine and cook for 1 minute to toast the spices.

Step 6

Pour in the tomato puree and chicken broth, stirring to deglaze the pan. Allow the mixture to simmer for 5 minutes.

Step 7

Return the chicken to the skillet. Stir in the almond butter until it is completely melted into the sauce.

Step 8

Pour the coconut milk into the skillet, mixing well until everything is combined. Let the mixture simmer on low heat for 15 minutes, or until the chicken is cooked through and the sauce thickens.

Step 9

Taste and adjust seasoning with salt and black pepper if needed.

Step 10

Remove from heat and stir in the fresh lemon juice.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with your choice of brown rice or whole-grain naan bread for a complete meal.

Nutrition Facts

Serving size	1453.1 grams (1453.1g)

Amount per serving	% Daily Value*
Calories	1452

Total Fat 69.60g	89%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 2.70g
Cholesterol 380mg	126%
Sodium 2853mg	124%
Total Carbohydrate 55.20g	20%
Dietary Fiber 14.20g	51%
Total Sugars 20.90g
Protein 155.70g	311%

Vitamin D 0IU	0%
Calcium 312mg	24%
Iron 15mg	82%
Potassium 2933mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 42.4%

Carbs: 15.0%