By: Payal
Image Credit: Pexels
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.
Image Credit: Pexels
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
Image Credit: Pexels
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
Image Credit: Pexels
1/4 tsp turmeric (haldi)
3-4 green chillies, slit and deseeded
Fresh coriander for garnish
1/4 cup yogurt/curd
2 tsp oil
Image Credit: Pexels
Add 2 teaspoons of oil to a pan. Do not go overboard-chicken will release some oil as it cooks.
Image Credit: Pexels
Toss in the sliced onions, cinnamon, bay leaves, cardamoms, and garlic paste. Saute everything until the onions turn deep brown.
Image Credit: Pexels
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.
Image Credit: Pexels
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.
Image Credit: Pexels
Pour the blended paste over the chicken and let it simmer.
Image Credit: Pexels
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.
Image Credit: Pexels
Top it off with fresh coriander and serve with warm naan or roti.
Image Credit: Pexels
Click Here For More Recipes
Image Credit:Unsplash