How To Make Low-Fat Butter Chicken

By: Payal

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No North Indian meal feels complete without butter chicken. But if you are looking for a lighter version then  this low-fat butter chicken has got you covered. It swaps out heavy cream & butter for healthier alternatives while keeping the taste intact.

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Ingredients:

400 gms chicken chunks, sliced
4 large onions, sliced
2-3 cinnamon sticks
4 cloves (laung)
2 bay leaves (tej pata)
1 tbsp garlic paste

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Ingredients:

2 cardamoms
5-6 large red tomatoes, chopped
Salt to taste
1/2 tsp red chilli powder (adjust to taste)
1/2 tsp coriander powder

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Ingredients:

1/4 tsp turmeric (haldi)
3-4 green chillies, slit and deseeded
Fresh coriander for garnish
1/4 cup yogurt/curd
2 tsp oil

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1. Heat The Oil

Add 2 teaspoons of oil to a pan. Do not go overboard-chicken will release some oil as it cooks.

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2. Saute The Whole Spices

Toss in the sliced onions, cinnamon, bay leaves, cardamoms, and garlic paste. Saute everything until the onions turn deep brown.

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3. Blend The Base

Turn off the heat and let the onions cool slightly. Once cooled, blend them with the chopped tomatoes and yogurt until you get a smooth paste.

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4. Use The Leftover Oil

Do not wash the pan! The oil left from sauteing the onions has all the flavour. Use it to sear the chicken until it is almost cooked.

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5. Add The Tomato-Yogurt Mix

Pour the blended paste over the chicken and let it simmer.

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6. Season It Right

Mix in the salt, red chilli powder, coriander powder, turmeric, and green chillies. Let it cook until the oil separates and floats to the top.

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7. Garnish And Serve

Top it off with fresh coriander and serve with warm naan or roti.

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