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Butter Chicken
![](https://nkfs.org/wp-content/uploads/2021/10/butter-chicken-food-photo-e1634711940634.jpg)
Butter Chicken
- Preparation Time: 45 minutes
- Yield: 4 servings
Instructions:
Ingredient | Amount |
---|---|
To Marinate Chicken | |
Chicken breast (boneless, skinless), cubed | 350g |
Lemon juice | ½ tablespoon (8g) |
Garlic, minced | 1 clove |
Garam masala | ½ teaspoon |
Turmeric powder | ¼ teaspoon |
Cumin seeds, white | ¼ teaspoon |
Coriander seeds | ¼ teaspoon |
To Prepare Sauce | |
Cooking oil (e.g. soybean oil) | 1 tablespoon (15g) |
Onion, chopped | 1 medium |
Garlic, coarsely chopped | 3 cloves |
Garam masala | 1 teaspoon |
Paprika | 1 teaspoon |
Salt | ¼ teaspoon |
Cinnamon powder | ⅛ teaspoon |
Fresh tomatoes, cubed | 2 medium (120g) |
Low fat milk | ¼ cup (60ml) |
Corn starch | ⅓ tablespoon |
Butter, unsalted | 1 tablespoon (15g) |
To marinade chicken:
- Put the chicken together with the marinated ingredients into a large bowl. Mix well and leave it in the fridge overnight.
To prepare sauce:
- In a bowl, add corn starch to low fat milk and stir until the mixture turns thick. Set aside.
- Heat oil over medium heat in a large saucepan. Add in onion and cook for 3 minutes or until slightly brown.
- Add garlic and cook for 1 minute until fragrant. Stir in garam masala, paprika, salt, cinnamon and cook for another 1 minute.
- Add in tomatoes and cook for 2 minutes. Then pour in thickened low fat milk.
- Remove the mixture from heat, pour into blender and blend it into a smooth paste.
- Return the mixture to saucepan and bring to a simmer. Add in marinated chicken (discard remaining marinade).
- Cover, and leave it to simmer over medium-low heat for 10 minutes or until cooked through.
- Stir in butter and it’s now ready to serve with white rice.
Cooking Tips:
- Add the butter as the last step because the milk solid in the butter will burn easily if cooked in high heat for a longer time.
Recipe available in English. Download PDF here
Healthy Tips
- In this healthier version of recipe, corn starch is added to low fat milk to thicken sauce instead of using heavy cream. This helps to reduce saturated fat content as excessive intake will increase one’s risk of heart diseases.
- Using natural herbs and seasonings give strong flavour and aroma to this dish. Opt for little or no gravy if you need to control potassium and sodium intake.
- Nutrition content per serving: (Energy: 196kcal)
Carbohydrate:
7g
Protein:
22g
Total fat:
9g
Sodium:
179mg
Potassium:
447mg
Phosphate:
272mg
Recipe courtesy of Dietetics Intern Andy Ong Li Hui, student from Temasek Polytechnic.