I think you can cook great food without it being loaded with fat. So the other day I was searching for recipes for butter chicken on Food Network Canada trying to find a recipe that was healthier than the all the butter chicken recipes I've seen. I came across 2 recipes: Sahara Restaurant's Butter Chicken and The Better Butter Chicken by Eat, Shrink and Be Merry. I liked the spices in Sahara Restaurant's recipe but the amount of fat seemed insane. Eat, Shrink and Be Merry's recipe had significantly reduced the fat but the spices didn't seem right. So I combined the 2 recipes. The results were great. It had the butter chicken taste I was looking for and a lot less fat. This dish tastes best with naan. Now you can find naan in the bread section of many grocery stores. You can also get frozen naan at the Indian grocery store.
Adapted from Sahara Restaurant's Butter Chicken and The Better Butter Chicken
2nd NOTE (January 15, 2012): I've updated this recipe. Originally the recipe had way too much sauce. As well butter chicken should use kasuri methi not methi seeds. I've also changed the way I bake the chicken which results in it being more moist.
Chicken Tikka:
Approx. 2 pounds boneless, skinless chicken breast,
1 cup
1 tbsp ginger-garlic paste
1/2 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 1/2 tsp
1 tsp kasuri methi (if you can't find this then you can use the fenugreek seeds noted above)
2 tbsp canola oil
Butter Sauce:
2 tbsp canola oil
one
2 cups diced tomatoes
5-6
1 1/2 tsp
1/2 tsp cayenne pepper
1/2 tsp
1/2 tsp
1 tbsp kasuri methi
1/8 tsp salt or to taste
1 1/2 tsp
1/4 cup
1 tbsp butter
Chicken Tikka:
In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and kasuri methi. Rub on both sides of the chicken and refrigerate for at least 30-60 minutes.
Line a pan with foil. In a large bowl, whisk together yogurt, oil and ginger garlic paste. Dip each chicken breast into the yogurt mixture. Coat well. Lay on prepared pan. Broil 10-18 minutes or until cooked through, flipping them over halfway through. When done let chicken rest for 5 minutes and then cut into 1 inch cubes.
Butter Sauce:
Heat the oil in the pan. Fry onions until soft and translucent. Add ginger-garlic paste and stir for about 1 minute. Add all the remaining ingredients except for the sour cream and butter. Cook on medium heat until thick. Puree.
Note: If you would like a smooth sauce, puree the onions after they become translucent and then return to the pan. Puree the tomatoes before adding.
Thank you for this yummy recipe! It was delicious! Just make a few adjustments to make it dairy-free and it turned out amazing! Happy Reveal Day!
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