Butter Chicken – Low Cal

Butter chicken was never a favorite at home because of the slight sweet taste it has. But when you are in North India you just cant avoid it. I got to explore butter chicken while working in Delhi. Every team outing will have butter chicken on the menu!

At home this is still a rare phenomenon. I mostly use leftover BBQ chicken but it works out equally well with normal chicken as well. This is my ‘healthy’ and ‘quick’ version of one of the most popular Indian recipes!  

Serves – 4 Time – 30 Minutes

Ingredients

1. Boneless Chicken (bite sized) – 250 gm
2. Tomatoes diced – 2 medium size
3. Cashew nut – 10
4. Cloves – 3
5. Whole Black pepper – 5
6. Cinnamon – ½ inch
7. Bay leaf – 1
8. Ginger chopped – 1 tbsp
9. Kashmiri red chilli powder – 1 tsp
10. Cumin whole – ½ tsp
11. Kasoori methi/Dried Fenugreek – 1 tbsp
12. Garam masala/Whole spice powder – 1 tsp
13. Water – 1 cup
14. Milk – 1 cup
15. Sugar – ½ tsp
16. Butter – 1 tbsp
17. Oil – 1 tsp
18. Salt to taste
19. Ratan jot/Beetroot(optional) – 1 small piece for colour

Method

1. Boil tomatoes, cashew nuts, cloves, peppercorns, cinnamon, bay leaf, ginger, red chilli powder, beetroot for ten minutes. Tomatoes should be soft & mushy
2. Discard the bay leaf and let cool completely & grind in mixer/food processor
3. Heat oil & butter in a pan and add cumin seeds
4. Add the grinded mixture and cook till oil separates
5. Add chicken & salt
6. Cook for around 3-4 minutes and add milk
7. Give it a boil and add kasoori methi & garam masala powder
8. Cook till gravy thickens and serve hot

Notes

1. Tandoori chicken can be used in place of normal chicken
2. Serve it with Tandoori rotis or Naan
3. Add a few drops of lemon before eating, enhances flavor