No butter, no problem. Dr. Behnawa teaches us how to make a low-fat Indian chicken dish. Pair it with cauliflower rice for a paleo/low-carb option.
2-4
servings20
minutes15
minutes290
kcal1 small yellow onion, chopped
1 tbsp. chopped garlic
1 tbsp. chopped ginger
2 tbsp. tomato paste
1/2 tbsp. brown sugar
1 tbsp. cumin
1 tbsp. garam masala
1/2 tsp. red chile flakes
1 tsp. salt
1/4 cup low fat yogurt
1 lb chicken breasts (about 2 large breasts) cut into cubes
1/2 cup water
2 tbsp. olive oil
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is heated, add the onions and allow them to cook until the middle is translucent and the edges are getting slightly browned.
Add the chopped garlic and ginger and cook for about 30 seconds-1 minute or until the garlic is cooked through but not burned.
Add the brown sugar, cumin, garam masala, chili flakes, and salt and cook for 1-2 minutes until spices are mixed together and start to stick to the pan.
Add the chicken cubes to the pan and stir to coat them in the spice mixture.
Add in the yogurt and the water and allow the dish to simmer until the sauce is reduced and the internal temperature of the chicken has reached 160°F.
