Punjabi Butter Chicken Quinoa Bowl
If you’re craving for some Punjabi food but also want to keep your calorie count under check, this is the recipe to go for. Punjabi Butter Chicken Quinoa Bowl, a twist to the authentic butter chicken, replacing heavy cream with yoghurt and white rice with quinoa, presenting a healthier yet delicious version of Punjabi butter chicken. Each bite is packed with the flavors of tender chicken, rich tomato sauce, and nutty quinoa. It’s a beautiful fusion of health and taste. Enjoy Punjabi cuisine guilt-free!
Main Ingredients:
– Skinless boneless chicken (150 g)
– Quinoa (50 g)
– Plain yoghurt (1 tbsp)
– Tomato puree (3 tbsp)
– Onion (1/2)
Recipe:
1. Boil the quinoa in a pot with double the water and a pinch of salt until all water is absorbed.
2. Cut the chicken into thick chunks and marinate with a pinch of turmeric, red chili powder, jeera powder, salt, and yoghurt. Let it sit for an hour.
3. In a non-stick pan, add a teaspoon of oil and shallow fry the marinated chicken pieces till cooked and keep them aside.
4. In the same pan add chopped onions, sauté till they turn translucent.
5. Add tomato puree and fragrant spices like garam masala, coriander powder, chili powder, and salt. Cook till it forms a thick gravy.
6. Now add the cooked chicken to the gravy, stir well to coat the chicken. Cook on low heat for about 5-10 minutes. Add water if necessary.
7. Once the chicken is cooked well in the gravy, switch off the stove. Fluff the cooked quinoa with a fork and lay it on a bowl, top it with the prepared butter chicken.
8. Your delicious and nutritious Punjabi Butter Chicken Quinoa Bowl is ready to be served hot!
Remember to portion control as this recipe provides exactly 100 calories. It’s a simple, flavorful and easy to make recipe that doesn’t compromise on your diet! This could be your go-to recipe for a quick dinner meal, effortlessly making your weeknight tastier. Now delve into the nuanced flavors of Punjabi cuisine without worrying about calories.
