After trawlling through many recipes for low fat butter chicken recipes to satisfy a craving I was having and was surprised actually how many there are. Sadly a lot of them claim to be low fat or healthy but just didn't fit the bill after reading the ingredients list.
I eventually settled on making up my own while using all the knowledge I had gathered. So here is my very non authentic recipe.
Most butter chickens call for the chicken to be marinated in the yoghurt and spices before hand but I didn't have time to do this as it was for dinner tonight.
To my surprise a nice flavour - well balanced with a mellow hint of sweetness and a tingle of heat. I personally would have it a bit hotter by adding more chilli but for a first go I was impressed. The family thought it was pretty good too.
ProPoints per Serve: 12
2 large onions, diced
2 tablespoon Weight Watchers Canola Spread
1 teaspoon turmeric ground
1 teaspoon cardamom ground
1 teaspoon garam masala ground
1 teaspoon coriander ground
1/4 teaspoon cloves ground
1/4 teaspoon cinnamon
1 teaspoon crushed chilli
2 teaspoon crushed ginger
3 teaspoons crushed garlic
1/4 cup cooking cream light
1 cup natural low fat yoghurt
140 gram can tomato paste
2 cans diced tomatoes
1 tablespoon brown sugar
1 teaspoon salt
1 cup water
800 grams chicken thigh fillets, fat trimmed and diced
1 cup raw rice
fresh coriander, to garnish
In a large saucepon over a low heat melt butter and oil together. Add onions, cook stirring for 5 - 10 minutes until softened and are translucent.
Place turmeric, cardamom, garam masala, coriander, cloves and cinnamon in a small bowl and mix. Set aside.
Add the chilli, ginger, and garlic to the onion mixture and stir 1 minute.
Add tomato paste to the onion mixture and cook, stirring, for 5 minutes.
Add the combined spices to the onion mixture and cook, stirring, for 1 - 2 minutes or until fragrant.
Add the canned tomato, sugar, salt and water, bring to the boil and then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
Ensure the saucepan is over a low heat and add the cream and yoghurt, stirring, ensuring that it's all mixed through.
Add the chicken into the simmering sauce and cook, stirring occasionally, for 20 minutes or until chicken is cooked through.
Mealwhile cook the rice as per packet instructions.
Serve with rice and garnished with coriander leaves.