,HERE IS THE RECIPE OF A LOW FAT BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. NO BUTTER..NO CREAM THE INGREDIENTS ARE AS FOLLOWS :
BUTTER CHICKEN BUT LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED )
1)CHICKEN SLICED/CHUNKS 400 GM
2) 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE ALMOST 1 TABLESPOON
7)CARDAMOM-2
8)5 (OR ONE TIN )LARGE RED TOMATOES
9)SALT TO TASTE
10)RED CHILLI 1/2 TSP BUT MORE IF YOU LIKE IT SPICYT
11)CORIANDER POWDER1.5 TSP
12)HALDI/TURMERIC -JUST A PINCH 1/4 TSP
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE3-4(SEEDS REMOVED)
14)FRESH CORIANDER FOR GARNISH
15)LITTLE YOGURT/CURD 1/4 CUP
METHOD
1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH CAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL, ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +TEJ PATA + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN.
STEP 2
CLOSE UR GAS AND LET THE ONIONS GET COOL. ONCE THEY ARE LITTLE COOL, PLEASE TAKE OUT BAY LEAVES AND CINNAMON AND BLEND ALL THIS WITH CHOPPED TOMATOES AND THE YOGURT TILL YOU HAVE A SMOOTH PASTE.
PS NOTE - DO NOT WASH THE EARLIER PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN
STEP3C
NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. IF OIL IS OVER,ADD A BIT.AFTER CHICKEN IS ALMOST DONE, ADD THE ONIONTOMATO/CURD PASTE WITH CHICKEN AND COOK.ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES.
FINALLY
LET CHICKEN GET COOK UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP...THE COLOR OF THE TOMATOES SHOULD CHANGE TO A NICE RED BY NOW.
NOW GARNISH WITH CORIANDER BEFORE SERVING..ENJOY BUTTER CHICKEN FLAVOR WITH NO BUTTER!!!
CHICKEN BALL AND SPINACH SOUP
INGREDIENTS FOR CHICKEN BALLS
.CHICKEN LEG OR BREAST MINCED..500 GM(LEG WILL RESULT IN A SOFTER TEXTURE)
.THINLY CHOPPED SPRING ONION GREENS
.CARROTS (THINLY SHREDDED)..
.WHITE PEPPER PWDR 1 TSP
.2 CHICKEN STOCK CUBES CRUMBLED
.SESAME OIL.
.GRATED GINGER 2.5 TABLESPOONS
. 1 EGG FOR BINDING
.SALT TO TASTE
.LITTLE STAR ANISE PWDR
.CHOPPED GARLIC
.SOYA SAUCE 3 TABLESPOON
.POTATO STARCH(OPTIONAL)..I DIDNT USE BUT YOU LL GET A LIGHTER TEXTURE
METHOD FOR CHICKEN BALLS
.MIX ALL INGREDIENTS ABOVE WITH MINCE TILL EVENLY DISTRIBUTED AND PLACE IN THE REFRIGERATOR.
FOR THE SOUP
.CHICKEN STOCK 5 CUPS OR HOT WATER MIXED WITH 2 STOCK CUBES
.MUSHROOMS CHOPPED INTO QUARTERS. 1/2 CUP
.SPINACH RIPPED.
BEAN SPROUTS CLEANED N KEPT ASIDE.
.3 LEMON JUICE
.SOYA SAUCE AND SALT.
.2 EGGS BEATEN
METHOD
.HEAT STOCK AND WHEN BOILING ADD THE EGG MIX TILL IT SCRAMBLES IN THE SOUP.MIX LIGHTLY
.TAKE CHICKEN OUT OF FRIDGE AND FORM BALLS WITH WET HANDS.ADD TO SOUP.
.NOW TASTE THE SOUP AND ADJUST SEASONING WITH SALT AND SOYA SAUCE
.FINALLY ADD MUSHROOMS AND SHREDDED CARROTS. LET COOK TILL THEY HAVE A NICE CRUNCH AND NOT OVERDONE
.ADD LEMON JUICE.TASTE.IF YOU NEED MORE JUICE,ADD.DONT OVERCOOK THE LEMON JUICE.
.AT THE END ,JUST BEFORE SERVING,THROW IN THE BEAN SPROUTS AND TORN SPINACH AND SERVE.
SERVE WITH VINEGAR N CHILLIES AND YOUR FAVORITE CHILLI SAUCE.....
