Who says a diabetic or a weight-loss diet means compromising on taste and flavour?

It simply means finding substitutions that will help reduce the fat and sugar content of your food.

Make sure that you continue to pamper your taste buds, else you are likely to get frustrated and resort to a binge, sooner or later.

This recipe of butter chicken skips the butter completely, yet, manages to get the same rich, creamy consistency through a paste made from yoghurt and spices.

The low carbohydrate and high protein content of yoghurt helps up the nutritive content of this all-time favourite.

 

Ingredients

400 gm chicken, cut into chunks

4 onions, sliced

1 tablespoon garlic, minced

2 inch cinnamon stick

4-5 cloves

2 bay leaves

2 cardamom

6 tomatoes, chopped

¼ cup yoghurt

½-1 teaspoon red chilli powder

½ teaspoon coriander powder

¼ teaspoon turmeric powder

Salt, to taste

2-3 green chillies, slit and deseeded

2 teaspoons oil

 

Method

Heat the oil in a pan. Add onion, garlic, cinnamon, bay leaves and cardamom. Saute til the onion turn brown.

Switch off the gas and transfer the mixture to another bowl and let cool

Saute the chicken chunks in the same pan, in the oil left over after sauteing the onion and spice mixture.

While the chicken is cooking, blend the onion with the tomatoes and yoghurt to get a smooth paste.

When the chicken is almost cooked, add the onion and yoghurt mixture and cook.

Add the red chilli powder, turmeric powder, dhania powder, green chillies and salt and let the chicken cook.

When the oil starts floating at the top, the butter chicken is ready to eat.

Garnish it with coriander and serve with wholewheat rotis.

 

Bon Appetit!

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