Butter chicken is a curry of chicken in a spiced tomato, butter, and cream sauce and, according to Wikipedia, was developed in the 1950s by Kundan Lal Jaggi, the founder of the famous Moti Mahal restaurant in Delhi, India.
In my version below, I present the one teaspoon oil version – a healthier alternative that is mouth-watering, creamy and guilt-free 🙂
Butter Chicken
A healthier version of this famous Indian dish made with 1 teaspoon oil. Makes 4 servings. Nutrition info provided for single serving.
Ingredients
For Marinade
- 500 gms Chicken
- 1 tbsp white vinegar
- 2 tsp Shan Tandoori Masala
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp yogurt
For Gravy
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- 3 tsp garlic paste
- 2 tsp coriander powder
- 6 tbsp tomato paste
- 2 tsp almond powder
- ½ tsp brown sugar
- ½ tsp kasoori methi (dried fenugreek)
- 1 bayleaf
- 1-3 sliced green chillies (small size - as per your taste)
- 1 cup water
- 1½ cup milk
Instructions
For Marinade
- Remove visible fat from chicken
- Make cuts on chicken to absorb marinade
- Mix in vinegar in the chicken
- Allow chicken to rest in vinegar for 20 minutes
- After 20 minutes, drain any excess water from chicken
- Mix in the masalas (Shaan Tandoori Masala, garlic paste, ginger paste and yoghurt) in the chicken
- Cover and allow chicken to marinade for atleast 1 hour
For cooking chicken
- Roast chicken for 20-30 minutes at 350F / 180C (depending on your oven), leave slightly raw (no oil needs to be added to the chicken)
- Place wok/pan on burner on high flame
- Once wok is hot, add 1 teaspoon oil of your choice (Olive oil/Canola oil/etc)
- Once oil is hot, add bayleaf
- Add turmeric powder, coriander powder and garlic paste
- Add a little water and stir continuously for 2-3 minutes
- Lower the flame
- Add tomato paste and mix all ingredients well
- Stir in the red chilli powder
- Stir for 5 minutes
- Add chicken to the wok and coat well with the masala (Make sure the chicken is not fully cooked - it will cook with the gravy)
- Stir for 2-3 minutes
- Add 1 measuring cup of water and increase flame
- Keep stirring occasionally and bring to a boil
- Once it boils, stir in the green chilies and add the almond powder
- Add milk and bring to boil
- Add garam masala, brown sugar and kasoori methi
- Add salt as per your taste
- Lower flame, cover the wok and cook till chicken is tender
- Once chicken is cooked, garnish the dish with fresh coriander leaves
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