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Low-Fat Chicken Curry Recipe

Nutritional Values

Recipe Type:

Non-Veg

Calories 300

kcal

Total Time 30

min

Ingredients :

500g boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1 cup low-fat yogurt
1 tablespoon tomato paste
1 tablespoon oil (preferably olive oil)
Salt to taste
Fresh coriander leaves for garnish

Banane Ki Vidhi

Marinate Chicken:

    • In a bowl, marinate the chicken with half of the ginger-garlic paste, turmeric powder, and a pinch of salt. Let it sit for at least 15-20 minutes.

Sauté Onion and Cumin Seeds:

    • Heat oil in a non-stick pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

    • Add the remaining ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Spice it Up:

    • Add coriander powder, red chili powder, and garam masala. Mix well and cook for another minute.

Tomatoes and Tomato Paste:

    • Add chopped tomatoes and tomato paste. Cook until the tomatoes are soft and the oil starts to separate from the masala.

Cook the Chicken:

    • Add the marinated chicken pieces to the masala. Cook on medium heat until the chicken is browned on all sides.

Yogurt Addition:

    • Lower the heat and add low-fat yogurt. Stir continuously to avoid curdling. Cook for 5-7 minutes until the chicken is fully cooked and the curry thickens.

Adjust Seasoning:

    • Adjust salt and spice levels according to your taste. If needed, add a splash of water to achieve the desired consistency.

Garnish and Serve:

    • Garnish with fresh coriander leaves and serve the low-fat chicken curry with steamed rice or whole wheat roti.

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