Chicken is a scrumptious white meat that is one of the world's most popular forms of meat. All types of cuisine around the world favour chicken meat the most. It supplies necessary vitamins, primarily from the B complex, such as niacin, or vitamin B3, which is necessary for the body's breakdown of lipids. It is a lean meat that is full of nutrients and a wonderful source of protein, which is crucial for maintaining our muscles. Most of the continents use chicken meat extensively in a variety of recipes. One such dish is Murgh Makhani, also known as Butter Chicken Recipe, which has become a staple of Indian cooking. Simply hearing the name "Butter Chicken" can make you crave this traditional Indian dish. Butter chicken remains popular among both Indians and visitors from other countries, particularly those who are seeking out real Indian food.
The No-butter Butter Chicken recipe is perfect for folks looking for low-fat versions of their favourite foods, but it's so easy and delectable that we don't mind switching to this version of Butter Chicken exclusively.
Trivia
This mouthwatering treat has a long and rich history. This chicken dish, which has its origins in Delhi, is unquestionably one of the most consumed in restaurants and the first that springs to mind when you think of eating out. One of those dishes that was unintentionally found yet has persisted throughout the years at the top of its game.
Ingredients:
• 500 grams Boneless chicken chunks
• 8-10 Almonds soaked and blanched
• 1/2 cup Chopped onions
• 2 Tomatoes cubed
• 1/2 tsp Garam Masala
• 1/2 tsp Dhaniya powder
• 1 tsp Red chilli powder
• 1 tsp Ginger garlic paste
• 3 tbsp Curd
• 2-3 Bay Leaf
• 3-4 Cloves
• 3 Cardamom
• 1 medium cinnamon stick
• Salt to taste
• A pinch of kasuri methi
Instructions to make Zero-Butter Butter Chicken:
• Add the chicken pieces with the curd, half of the red chilli powder, half of the dhaniya powder, some haldi, and salt in a bowl
• Let the chicken sit in the marinade for at least 30 or 60 minutes
• Boil almonds for 30 minutes, blanch the skin, and then grind the nuts into a fine paste
• Add the tomato, onions, whole spices, ginger garlic paste, and almost 2 teaspoons of oil to a pan. These should be lightly sautéed until the onions are transparent
• Allow this to cool before pulverising it into a fine paste. To create creamier gravy, strain the paste
• Slightly cook the chicken pieces in the same pan where you fried the onions now until they are golden brown on all sides
• Add the grounded gravy now, along with salt to taste, red chilli powder, dhaniya powder, and haldi powder
• Continue cooking the tomato gravy until it turns a slightly reddish colour
• Stir well after adding the almond paste
• Add the kasuri methi and garam masala in the final five minutes, stir once, and remove from heat
Serve over a hot plate of rice or soft rotis and garnish as desired.
