Butter chicken, also known as "Murgh Makhani," is a popular Indian dish known for its rich, creamy, and flavorful sauce.
Butter chicken (Murgh Makhani) is a popular Indian dish
Last Updated On: 13 August 2023
Absolutely! Butter chicken, also known as "Murgh Makhani," is a popular Indian dish known for its rich, creamy, and flavorful sauce. By making a few healthy substitutions and adjustments, you can create a delicious and healthier version of this classic dish. Here's a healthier butter chicken recipe:
Ingredients:
For the chicken marinade:
500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup plain yogurt (Greek yogurt or low-fat yogurt can be used)
1 tablespoon ginger-garlic paste (a blend of fresh ginger and garlic)
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika or red chili powder (adjust to your spice preference)
Salt and pepper to taste
For the sauce:
1 tablespoon olive oil or ghee (clarified butter)
1 large onion, finely chopped
2-3 ripe tomatoes, pureed
1/2 cup low-fat cream or coconut milk (for a dairy-free option)
1 tablespoon tomato paste (optional, for a deeper color and flavor)
1 teaspoon garam masala
1 teaspoon ground fenugreek leaves (kasuri methi)
Salt to taste
Fresh cilantro leaves for garnish
Instructions:
In a bowl, combine all the ingredients for the chicken marinade. Add the chicken pieces and mix well, ensuring the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes or preferably overnight for the flavors to develop.
Preheat the oven to 200°C (390°F). Place the marinated chicken pieces on a baking tray lined with parchment paper. Bake for about 20-25 minutes or until the chicken is cooked through. You can also grill the chicken if you prefer.
While the chicken is cooking, prepare the sauce. Heat olive oil or ghee in a pan over medium heat. Add chopped onions and sauté until they become soft and translucent.
Stir in the tomato puree and cook for a few minutes until the raw smell disappears.
Lower the heat and add the low-fat cream or coconut milk to the tomato mixture. Stir well to combine.
If using tomato paste, add it now and mix until the sauce thickens slightly.
Add garam masala, ground fenugreek leaves, and salt to taste. Let the sauce simmer for a few minutes, allowing the flavors to meld together.
Once the chicken is done, add the baked chicken pieces to the sauce and simmer for a few more minutes, allowing the chicken to absorb the flavors.
Garnish with fresh cilantro leaves before serving.
Serve your healthier butter chicken with whole grain rice, quinoa, or whole wheat naan for a wholesome and satisfying meal. This version cuts down on excessive butter and cream, making it a lighter yet still indulgent treat. Enjoy the delightful flavors of this classic dish guilt-free!