🍗Low Cal Butter Chicken
by Ben Silver (@Ben Silver)
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 4 MediumSized Chicken Breast(Cut into ~ cubic inch cubes)
- 8 gChili Powder
- 8 gGround Cumin
- 8 gGaram Masala
- 16 gTable Salt
- 6 clovesGarlic(Paste or Minced)
- 6 tspGinger (Paste or Minced(Ginger Amount ~ Garlic Amount))
- 4 TbspLime juice ((1 lime ~ 2-4 Tbsp of juice))
- 120 gGreek Yogurt
- 1.5 cupWhite Rice
- 1 MediumSized Onion (Rough Dice (Any kind, origional recipe is red))
- 4 MediumSized Tomato(Rough Dice)
- 2 TbspPeanut Butter
- 3 clovesGarlic(Paste or Minced)
- 3 tspGinger (Paste or Minced(Ginger Amount ~ Garlic Amount))
- 1 TbspGaram Masala
- 2 TbspChili Powder
- 1 pinchTable Salt
- 2 tspturmeric
- 2 cupwater
- 2 TbspButter
- 0.33 cup1% Milk ((Whatever you have, but higher fat = tastier))
- 2 tspkasoori methi(fenugreek leaves)
Instructions
Maranade
- 1Mix all ingredients in a large bowl, then set aside and then prep sauce ingredients.
- 2Prep all garlic and ginger at once (See aditional amounts below).
Rice
- 1After preping everything, start cooking the rice in a rice cooker.
Sauce
- 1In a large pan over medium high heat, add a thin layer of oil or cooking spray, then sear chicken pieces without overcrowding, until browned. (If chicken can't go in a single layer on the pan then it is overcrowded)
- 2(Do not let anything burn onto the pan, if burning starts, then deglaze with small amount of water and consider removing the chicken and moving on.)
- 3(Aditionally, if you need to do multiple batches to prevent overcrouding then use a second pan, and deglaze with a small amount of water at the end, dumping the disolved fond from that one into the main pan.)
- 4Turn heat to medium, remove chicken to a plate to rest, and quickly add onions and just enough water to deglaze.
- 5(any water additions for deglazing can come out of the same water addition in the ingredients list, (fill up a measureing cup in advance).
- 6Cook for a couple minutes, or until things are about to start burning again.
- 7Add tomatoes, stir, then add peanut butter, garlic paste, ginger paste, garammassala, chilli powder, salt, and tumeric. Then cook for 5-10 minutes, stiring occasionally.
- 8Add water and stir, then pour still hot sauce into food processor. Go until you don't see any more large chunks (~1 minute).
- 9Push through a standard wire strainer back into the pan set to low and compost the excess. (A chinois is a little too fine for this and you will struggle to get the sauce through, and a colander is too coarse)
- 10Add the butter, milk, & cooked chicken.
- 11Let sauce simmer, stirring occasionally, for about 10 minutes. While this is happening, wash your food processor so the tumeric doesn't stain the plastic.
- 12When sauce is done simmering, turn off the heat, lightly toast the kasoori methi (fenugreek leaves) in a small dry pan for about a minute, then crush them between your palms while sprinkling them into the dish.
- 13Taste and add extra seasoning multiple times to achieve the correct salt level, or add other flavours.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.