Low Fat Version Of Indian Butter Chicken Food

EASY, HEALTHY BUTTER CHICKEN

Steps:

• Place the cut pieces of chicken in a bowl or tiptop plastic bag. Combine all of the marinate ingredients in a bowl and stir well. (It will be very thick.) Pour the marinate ingredients over the chicken and stir to coat all of the chicken. Let marinate for at least 30 minutes and up to 8 hours (see notes).
• Heat a large skillet over medium-high heat. Add canola oil.
• Add onion and cook for 2-3 minutes, until softened. Add garlic and cook for an additional minute.
• Add the marinated chicken (along with all of the marinade) to the pan. Sprinkle with brown sugar and cook for 2-3 minutes.
• Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken is cooked through and sauce is thickened.
• Season to taste with salt and pepper (it may not need any).
• Serve the chicken hot with extra sauce spooned over top.

LOW-FAT VERSION OF INDIAN BUTTER CHICKEN

Steps:

• If you're cooking the rice, make sure to start it first.
• Brush a large pan (skillet) with oil.
• Add chicken and cook until one side is browned.
• Turn the chicken and add onion. Cook until onion is clear.
• Add ginger and garlic; cook for 2 minutes.
• Sprinkle on the spices and stir, cook for 2 minutes.
• Add tomato sauce, evaporated milk and either butter spray or butter.
• Reduce heat and simmer uncovered for 20 minutes.
• Serve with rice and a vegetable or two.

HEALTHIER VERSION OF BUTTER CHICKEN

Steps:

• Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
• Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
• Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
• Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.

LOW FAT BUTTER CHICKEN

Steps:

• Cut chicken into bite sized pieces.
• Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked.
• Add all the spices and cook for one minute until aromatic, then add stock powder.
• Add tomato paste (no added salt) and fold through chicken.
• Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled.
• Simmer for a little while and serve over basmati rice.

(MURGH MAKHANI) BUTTER CHICKEN

Steps:

• Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
• In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
• Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
• Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
• Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
• Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.