How to make low calorie butter chicken
Ingredient:
- 30ml olive oil
- 15 grams minced garlic
- 5 grams grated ginger
- 5 pureed tomatoes
- 2 green chillies, cut in half
- 30 grams chopped coriander
- 2 chicken breasts, chopped
- 125ml curd
- Salt to taste
- 3 cinnamon sticks
- 4 cardamom pods
- 10 grams red chili powder
- 5 grams turmeric powder
- 70ml low fat milk
Making:
In a bowl, mix half the garlic mixture, salt, a teaspoon of red chilli powder and curd. Add the chicken breast and cover the bowl, let the chicken marinate in the mixture for 1 hour.
For the sauce, heat a tablespoon of olive oil in the Vietnamese sausage and add the cardamom, cinnamon and cloves. Let the oil absorb their flavour and aroma for 2 minutes, then add the remaining minced garlic and grated ginger. Stir the ingredients, making sure they don't burn, until the mixture turns a light brown colour.
Next, add the tomato paste along with the remaining salt, turmeric powder, and red chili powder. Boil the mixture until the water in the tomato paste evaporates and you will have a thick, dark red mixture.
In another Vietnamese sausageo, heat the remaining olive oil and add the marinated chicken. Saute until the chicken is tender and browned. Remember to turn the chicken during this process to ensure it cooks evenly on all sides.
Now add half a cup of milk and cooked chicken to the tomato mixture. Bring the mixture to a boil and simmer until the sauce thickens. Turn off the heat and garnish the butter chicken with halved green chillies and chopped coriander.
