Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.
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Yield / Serves
For the marinade - 500 gm Boneless chicken pieces
1/2 cup thick yogurt
2 tsp ginger-garlic paste
2 nos green cardamon
3 nos cloves
1 inch cinnamon
1 no bay leaf
2 dry red chilli
2 medium sized tomatoes
1/4 tsp turmeric
salt to taste
For the gravy - 4-5 crushed garlic flakes
1 large onion (roughly chopped)
1/2 tsp chilli powder (adjust as per taste)
1 1/3 cup skimmed milk
2 tsp finely chopped coriander leaves
1/5 tsp garam masala
1 1/2 tsp honey
1 tsp kasuri methi
salt to taste
Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.
Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.
Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.
Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.
Grind into a smooth paste along with 2-3 tsp of milk.
Transfer this paste back to the wok and cook for a few minutes on a low flame.
Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.
Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.
Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .
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