Thursday, November 7, 2013

Low Calorie Butter Chicken

  • 1 tablespoon oil
  • 2 golden shallots or 1 onion, diced
  • 1 garlic clove, diced
  • 1 inch piece of ginger, peeled and julienned
  • 500g/1 pound chicken thighs, chopped into bite sized pieces
  • 3 coriander roots rinsed well and chopped
  • 2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1.5 cups tomato puree
  • 1.5 cups chicken stock
  • 1/2 cup low fat natural yogurt
  • 1/4 cup light cream
  • Small handful of coriander leaves to garnish
  • Steamed basmati rice to serve

    Step 1 - Heat a frypan on medium heat. Add a teaspoon of the oil in a saucepan and saute the onion, garlic, ginger and coriander roots until onion is soft and the mixture is fragrant.

    Step 2 - Turn the heat up to medium high and add the rest of the oil and add the chicken pieces, cumin, coriander and garam masala mixing so that the chicken is coated with the spices. Add the tomato puree and chicken stock. Simmer with the lid off for 15 minutes and then season with salt and then remove from the heat. Allow to cool for five to ten minutes and then stir through the yogurt, cream and top with coriander leaves. Serve with steamed basmati rice.

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