This recipe is our take on butter chicken, with a healthier spin of course. Fairly simple to whip up and totally delicious, this is a winner for last minute entertaining.
Butterless butter chicken
A healthy take on an Indian classic - we still used some cream, but if you want to go totally diet friendly you can replace with evaporated milk, or mix some cornstarch with water into the yoghurt and hold thumbs that it doesn't split 🙂
- 2 Tbsp Oil
- 3 Cinnamon sticks
- 6 Whole cloves
- 6 whole cardamom pods, crushed
- 4 Dried chillis, whole
- 3 Sprigs of fresh curry leaves Can use dry, use about 20 leaves
- 3 Cloves garlic, crushed
- 2 Cm Ginger, crushed
- 1 Tsp Turmeric
- 1 Tsp Sugar
- 1 Onion, grated
- 1 Carrot, grated
- 1 Packet or tin of tomato paste
- 1/2 Cup Cream
- 1 Cup Yoghurt
- Coriander for garnish
- First make the vagaar- fry the vagaar ingredients together on medium heat until fragrant, about 2 minutes. Don't burn the vagaar. If you do, throw it away and start again - not possible to rescue it.
- Add the grated onion, carrot and sugar and fry until brown and caramelized, about 10-15 mins, adding water as needed to stop the mixture from sticking.Add the turmeric and fry another minute.
- Add the chopped chicken, mushrooms and tomato paste, and fry for a minute to coat and incorporate.
- Add the cream, and a little milk or water if it's too thick, and simmer on low heat for 5-10 mins, until the chicken is cooked - longer if using whole pieces of chicken.
- Right before serving, dollop in the yoghurt, remove from heat and stir together.Garnish with coriander and serve with basmati rice.