Most often, you’ll see Butter Chicken recipes that are made with loads of (you are right!) butter, cream, ghee, etc. Though sounds yummy, but doesn’t sound healthy at all, does it? But my version of butter chicken with minus butter and cream is much healthier and is really, really simple!
It’s Sunday! Starting a new week with utmost zeal. While I’m a bit wiped out, I’m also feeling revived and refreshed and all geared up for the week ahead. There are couple of reasons behind it……. I had a wonderful weekend with my loved ones virtually and in person with whoever I could.
Getting an opportunity to virtually celebrate my sister’s baby shower, meeting a whole lot family members, cousins, was an ultimate feeling of joy. But, honestly I missed meeting her and being part of and sharing some moments of her precious journey.
Nevertheless, celebrating another sister’s birthday from my extended family here in Bahrain was another reason for my happiness. Being able to meet them and a few amidst this pandemic had honestly made my day.
Moreover, this week happens to be my birthday week too and I can’t stay calm! I’m so excited to share today’s new recipe which I’d panned to blog last week, but never happened, sharing with you at last!
Why I like this recipe?
Simple to make, healthier version and no compromise in taste. Moreover what an awesome dish to do meal prep.
Butter Chicken is one of those recipes that freezes beautifully, thankfully!
How do I marinate?
I prefer the chicken marinate in the mixture of garam masala, turmeric, lemon juice, ginger, garlic, oil, and greek yogurt for overnight. This makes the chicken so tender and flavorful, seriously! If you are in short of time or sooner though, just give it 30 -40 minutes to marinate.
900 Gm skinless whole chicken cut into medium pieces.
1 large tomato cut into chunks
1 large onion roughly sliced
1 1/2 inch ginger roughly chopped
2-3 cloves of garlic chopped
2 small cinnamon stick
5 cloves and seeds of 3 cardamom pods
1-2 tsp Kashmir red chilli powder or smoked paprika
1/2 tsp turmeric
1 tsp garam Masala powder
Salt and pepper to taste
3 tbsp greek yogurt or hung curd
2 tbsp coconut oil or mustard oil for cooking
1 -2 tsp kasturi methi ( dried fenugreek leaves)
Chopped coriander for garnish
1 tsp ginger garlic paste
2 tbsp hung curd or greek yogurt.
1 tbsp garam masala powder
Pinch of turmeric
1) Marinate the chicken with above mentioned ingredients for at least 30 mins or preferably overnight.
2) Heat 1 tbsp oil in deep bottom pan. Add the cashews , fry them until slightly golden on medium heat and drain it off on kitchen towel. Now, add the whole spices, then chopped onions, ginger and garlic. Sauté until translucent. Add the chopped tomatoes and saute all the ingredients together until tomatoes are 70 percent done. Take the mixture out and let it cool in a plate.
3) Once cool, add the yogurt and the onion tomatoes mixture into the food processor and blend into a smooth paste or puree form.
4) In the same pan heat the remaining oil. Add the dry red chilli & bay leaf. Now, add the chicken and fry it for 4- 5 mins on medium to hight heat. Add the chilli powder, turmeric, salt and pepper and sauté for another 2 minutes.
5) Add the blended puree into the chicken, cook for a 2 minutes. Add desired amount of water. Once it starts simmering, lower the heat and let it cook until the chicken is tender and cooked.
6) By now your chicken should look well done. Frinally add some kasturi methi leaves, Check your seasoning and add additional gram masala and salt if needed.
7) Give a final good mix. Garnish with some fresh cream if you wish and chopped coriander leaves .
Note: This recipe does not contain butter or cream. But, it is absolutely optional on your part to use a dollop of butter and cream at the end of your cooking.