Healthy Recipe For Diabetes – Butter Chicken

4.40 from 5 votes

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Butter Chicken, that too for Diabetic patients? Really, Can Diabetic people have such a rich and delicious dish?
Don't we all agree that Being Diabetic means lot of restriction but this recipe has been prepared by Dietitian and Doctor Ms. Madhavi, who is Dietician at Apollo Sugar Clinics, Mumbai, Proven Diabetes Care.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Recipe Taste Salty, Savoury
Servings 4
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Ingredients
  

  • 400 gm Chicken Boneless, cut into 1 ½ inch pieces
  • 1 tablespoon Lemon juice
  • 1 teaspoon Kashmiri red chili powder
  • Salt to taste
  • 2 tablespoon Butter

For marinade

  • 1/2 cup Yogurt
  • 2 teaspoon Ginger paste
  • 2 teaspoon Garlic paste
  • 1/2 teaspoon Kashmiri red chili
  • 1/2 teaspoon Garam masala
  • Salt to taste
  • 2 teaspoon Mustard oil

FOR MAKHNI GRAVY

  • 2 tablespoon Butter
  • 2 Green cardamom
  • 2 Cloves
  • 2 to 3 Black peppercorns
  • 1 inch Cinnamon 1 inch piece
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/2 cup Tomato puree
  • 1/2 teaspoon Red chili powder
  • Salt to taste
  • 2 tablespoon Sugar
  • 1/2 teaspoon Kasoori methi
  • 1/2 cup Cream fresh
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Instructions
 

  • Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
  • Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chili and garam masala powders, salt and mustard oil.
  • Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours
  • Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
  • Baste with the butter and cook for another two minutes. Remove and set aside.
  • To make the makhni gravy, heat the butter in a nonstick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.
  • Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chili powder, salt and half cup of water.
  • Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
  • Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

Notes

  • The Above recipe has been shared by Doctor and Dietitian Ms Madhavi, Apollo Sugar Clinics, Mumbai, Proven Diabetes Care.
  • If you have any queries regarding the recipe or are looking for any particular recipe or any diet related query you can drop a comment on this recipe and we would get the answers directly from her.
Also See:

Please appreciate the author by voting!

4.40 from 5 votes

Recipe Nutrition

Calories: 395 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 33 g | Saturated Fat: 17 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 104 mg | Sodium: 170 mg | Potassium: 363 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 1282 IU | Vitamin C: 8 mg | Calcium: 88 mg | Iron: 1 mg
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