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Photo of Low Fat Butter Chicken by PassionateAboutBaking Rajpal at BetterButter
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Low Fat Butter Chicken

Jul-29-2015
PassionateAboutBaking Rajpal
0 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Low Fat Butter Chicken RECIPE

Here is one dish synonymous with Indian cuisine, a must have culinary experience, a quintessential part of India that charms one and all, it has to be butter chicken. From popping up on practically every wedding menu to every Indian restaurant overseas, it's a firm favourite. There’s something homey and comforting in butter chicken, the curry that put India on the global culinary map.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Punjabi
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. 200ml Yogurt hung for 30 minutes
  2. 1/2 tbsp Ginger paste
  3. 1/2 tbsp Garlic paste
  4. Juice of 1 lime
  5. 1 tbsp Chicken tikka masala {tandoori masala}
  6. 1 tsp Mustard oil
  7. 500 gms boneless Thigh pieces cut up into 2 pieces"
  8. Salt to taste
  9. 1 tsp melted Ghee/oil for basting
  10. For the gravy /sauce:- 2 tbsp Ghee {or oil}
  11. 2 small Onions
  12. 1' piece Ginger
  13. 4 cloves Garlic
  14. 2 tsp Coriander/dhania powder
  15. 1/2 tsp Paprika/degi mirch
  16. 200ml Tomato puree
  17. 1-2 Green chilies chopped fine {deseed to decrease heat}
  18. 1 teaspoon dried Fenugreek leaves/kasuri methi
  19. 1/2 cup milk
  20. 1/2 tsp roasted Cumin/zeera powder
  21. Salt to taste

Instructions

  1. In a large bowl combine yogurt, ginger, garlic, salt, oil, tikka masala and lime juice. Check for seasoning and add chicken. Combine well and leave this in fridge for few hours or overnight.
  2. Preheat your oven at 200C. Take a roasting pan and layer the chicken in single layer along with remaining marinade. Roast for 12-15 minutes and turn the pieces over to roast for another 12-15 minutes.
  3. Take the chicken out of the oven and separate pieces and place them in a bowl. Collect the marinade in another bowl.
  4. Grind the onion, ginger & garlic to a smooth paste. Heat clarified butter in a large skillet on medium heat for gravy/sauce. Add onion paste and saute for 5-7 minutes until fragrant, and the oil begins to leave the sides.
  5. Now add the dry masalas, tomato puree and green chilies. Stir well, cover and simmer until the oil leaves sides, 5-7 minutes.
  6. To this add reserved marinade, salt, pepper, fenugreek leaves and chicken. Combine well. Cook covered on low flame for about 10 minutes. Stir in the milk. Taste and adjust seasoning, then sprinkle over zeera powder.
  7. Serve hot with naan, lachcha pudina paratha, tandoori paratha or basmati rice.

Reviews (8)  

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Shefali Munjal
Aug-02-2016
Shefali Munjal   Aug-02-2016

yummm..... butter chicken with such few calories... awesome.

Lata Das
Aug-02-2016
Lata Das   Aug-02-2016

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