LOW FAT BUTTER CHICKEN (INDIAN)(TRIED AND TESTED)

HI!!!!! TODAY I TRIED MAKING  BUTTER CHICKEN AND HAVE TO SAY,IM TOO EXCITED ABOUT THIS ONE.AS A KID I HAVE LOVED BUTTER CHICKEN ALL MY LIFE.I GREW UP EATING THIS UNTIL I REACHED AN AGE WHERE HIGH METABOLISM WAS NOT ON MY SIDE ANYMORE.I STILL DO EAT IT BUT MUCH MORE SPARINGLY.THE CREAM AND THE BUTTER IN BUTTER CHICKEN MAY FULFILL A FOODIE S APPETITE BUT THEY WILL ALSO ADD TYRES AND WEIGHT TO THE FOODIE . BUT HERES THE MAGIC OF THIS BUTTER CHICKEN TASTES JUST LIKE BUTTER CHICKEN BUT HAS NO BUTTER AND NO CREAM.INFACT ITS LOW FAT AND YOU CAN ACTUALLY CONSIDER THIS RECIPE AS A SECRET TO WEIGHT LOSS..........I CAN NOW EAT MY FAVORITE DISH AND NOT FEEL GUILTY........IM WRITING HER RECIPE DOWN AGAIN AND WITH A STEP BY STEP LINK......YOU ALL HAVE TO TRY THIS ONE OUT.....FOR MY VEGETARIAN FRIENDS,DO TRY THIS WITH COTTAGE CHEESE/PANEER.....YOU LL BE LICKING YOUR FINGERS......HERE GOES THE RECIPE

LOW FAT BUTTER CHICKEN

ALL THE LADIES ON BOARD ,HERE IS THE RECIPE OF BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED BY SHIVANI MALIK)

1)CHICKEN 500 grams sliced or cut into chunks
2)ONION (RATIO IS IF 4 PACKETS OF CHICKEN THEN 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE 1 tablespoon
7)CARDAMOM 2
8)6-7 CHOPPED (OR ONE TIN )TOMATO
9)SALT TO TASTE
10)RED CHILLI 3/4 TSP
11)CORIANDER POWDER1 TSP
12)HALDI/TURMERIC -JUST A PINCH
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE 4
14)FRESH CORIANDER FOR GARNISH
15)LITTLE CURD/yogurt ABOUT 1/2 CUP-3/4

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH BECAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL PUT LITTLE MORE OIL IF NEEDED ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +BAY LEAF + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN. 

OIL WITH CINNAMON BAY LEAF AND CLOVES

ONIONS WITH GARLIC PASTE BAYLEAF,CINNAMON AND CARDAMOM

CLOSE UR GAS AND LET THE ONIONS GET LITTLE COLD. ONCE THEY ARE LITTLE COLD CHURN/BLEND ALL THIS WITH CHOPPED TOMATOES AND SOME CURD. TAKE BAY LEAVES OUT FOR SURE AS WE DONT WANT THIS BLENDED AND IT HAS ALREADY GIVEN ITS FLAVOR.

THE ONIONS BROWNING

BLEND ONIONS WITH TOMATO AND YOGURT

PS NOTE - DO NOT WASH THE EARLIER


PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN

NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. AFTER CHICKEN IS DONE, MIX ONION/CURD PASTE WITH CHICKEN AND ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES. 

CHICKEN COOKING TILL OIL COMES OUT

LET  CHICKEN GET COOKED UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP... SERVE GARNISHED WITH CORIANDER

THE READY CHICKEN

NOW GARNISH WITH CORIANDER BEFORE SERVING .... ENJOY