Healthy Butter Chicken (Murgh Makhani)
Equipment
- 1 Blender
- 1 Pan
Ingredients
To marinate the chicken
- 4 small Chicken breasts
- 2½ tsp Ginger
- 2½ tsp Garlic
- 2 tsp Lemon juice (fresh or bottled)
- 2 tsp Kashmiri chilli powder or regular chilli powder
- 2 tsp Garam masala
- 2 tsp Ground cumin powder
- 2 tsp Ground coriander powder
- 1 tsp Salt (preferably pink Himalayan)
- ½ cup Low fat Greek yoghurt
- 1 tbsp Olive oil
To make the masala paste
- 3 tbsp Butter
- ½ tbsp Olive oil
- 1 large Brown onion
- 2 tsp Ginger
- 2 tsp Garlic
- 4 small Ripe tomatoes
- 2 tsp Kashmiri chilli or regular chilli
- 1 tsp Salt
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 2 tsp Garam masala
- 1 tsp Black pepper
- ½ cup Low fat Greek yoghurt
- ½ cup Low fat cream cheese
- 1 cup Water
- ⅓ cup Cashew nuts
Instructions
To marinate the chicken
- To a bowl, add cubed chicken pieces and add the marinade ingredients and mix thoroughly. Place in the fridge and allow to marinate overnight.
Prepare the chicken
- Fry the marinated chicken cubes in a non-stick pan until fully cooked on a medium heat. Then set aside.
Prepare the sauce
- In a pan heat oil and butter, add finely diced onions and sauté them until they're transparent.
- Add the rest of the ingredients from the masala paste and cook these thoroughly.
- Add the cooked mixture to a blender and grind to a fine paste. Then return this to the same pan to cook further for 5 mins. Add water as needed
Combine the dish
- To the mixture, add the cooked marinated cubed chicken pieces and simmer for at least 10 mins. Add more water as needed. Serve and enjoy!