Butter chicken

How to make the best butter chicken – without cashews – low in calories – silky gravy

Delicious with piping hot steamed white rice
With warm freshly baked chapatis

Why not cheer up your Friday night with this silky butter chicken curry? Even if you are not quite a curry fan, I bet that you will fall head over heels with this dish! Who wouldn’t? You simply cannot resist this silky smooth gravy and the delicate, boneless pieces of chicken that will melt in your mouth. The best news is that this dish is super easy to make without going through a long and strenuous cooking process. Therefore, it’s ideal for young people; this is your kind of dish to try out!

I present this easy/healthy recipe after eliminating some ingredients such as cashew nuts, tomato passata, and yoghurt, which usually are added into this dish. My aim is to minimize the effort and achieve glorious results, keeping in mind that the dish should not contain too many calories, yet to be supreme in taste!

I suggest that you just go through the recipe while making quick mental notes about the ingredients, and the whole process of making it. This will allow you to get an idea about the cooking method, if you are a novice in Asian cuisine. Finally, jot down all the required ingredients and go shopping! Do not forget to buy some flatbreads or basmati rice. Butter chicken and steamed basmati rice is a real love story!

Good luck!

Butter chicken recipe

Ingredients needed:

Chicken breasts ( cut into cubes)300g
Double cream1/4 cup
Onions1 large
Tomatoes ( riped and juicy)1 large
Bay leaves 2
Ginger1/2 inch piece
Garlic 4/5 cloves
Cloves and cardamoms 3 each
Water (hot)1 1/2 cups
Salt1 tsp or to taste
Sugar1/8 tsp ( A few pinches)
Oil1 tbsp
Butter2 tbsp
INDIAN MASALA
Garam masala1/2 tsp
Cumin powder (Jeera powder)1/2 tsp
Coriander powder ( Dhaniya powder)1/2 tsp
Turmeric1/2 tsp
Chilli powder1tsp
Kasoori methi powder (Dried Fenugreek leaves)1 1/2tbsp
Butter Chicken ingredients
Ingredients

Let’s make it:

Step 1 – Marinate the chicken and fry

  • Marinate the chicken pieces with a little salt, chili powder, turmeric powder and a few drops of lemon.
  • Keep aside for 20 mins
  • Brush a little oil in a pan and stir fry the chicken pieces
  • Keep aside

Step 2 – Cook the chicken in spices

  • In a pan, heat 2tbsp of oil and saute the onions with a couple of bay leaves, 3/4 cloves and cardamoms
  • Fry chopped tomatoes and ginger & garlic crushed together
  • Add in the spices: Cumin powder, coriander powder, turmeric powder, garam masala powder (1/2 tsp each) and chilli powder – 1tsp
  • Stir fry a minute or two
  • Drop the prepared chicken into the pan and stir fry until chicken pieces are coated well with the spices. If too dry, sprinkle a little water
  • Pour hot water just above the chicken. ( Do not pour too much water at this point)
  • Cover and cook under medium flame for 15mins
  • Open the lid and pour more hot water, cover and cook another 5 mins

Step 3 – Final therapy – make the silky gravy

  • Now pour 1/4 cup of double cream, stir well, close the lid and cook under a very low flame for 5-8 mins. (You can add more double cream if you prefer a thick gravy)
  • Open the lid, drop a dollop of butter. You are cooking butter chicken remember?
  • Now take a handful of Kasoori Methi and crush it by rubbing your palms together and drop into the pot. This is the vital therapy which gives the distict aroma of butter chicken)
  • Add in 1/2tsp of sugar and stir through
  • Cover and simmer a little while. (5 – 8 mins)
  • Let the pot sit for 10 -15mins until all the flavours soak into the chicken pieces and oil floats above the gravy
  • Done!
  • Enjoy with a plate full of steaming white rice or freshly baked rotis

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