Sunday, 29 January 2017

Healthy Recipe for Diabetes – Butter Chicken

Butter chicken has been a favorite dish for many people but health conscious people rarely dig into the dish, so this recipe will not just help diabetes people but also health conscious people. So read below the recipe to healthy butter chicken and relish it at your home.

Preparation time: 26-30 minutes
Cook time: 31 -40 mins
Serve - 4

Ingredients for Butter Chicken Recipe

• Boneless chicken cut into 1½ inch pieces 400 grams

• Lemon juice 1 tablespoon

• Kashmiri red chilli powder 1 teaspoon

• Salt to taste

• Butter 2 tablespoons

• For marinade

• Yogurt 1/2 cup

• Ginger paste 2 teaspoons

• Garlic paste 2 teaspoons

• Kashmiri red chilli powder 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

• Salt to taste

• Mustard oil 2 teaspoons

• FOR MAKHNI GRAVY

• Butter 2 tablespoons

• Green cardamom 2

• Clove 2

• Black peppercorns 2-3

• Cinnamon 1 inch piece

• Ginger paste 1 teaspoon

• Garlic paste 1 teaspoon

• Tomato puree 1/2 cup

• Red chilli powder 1/2 teaspoon

• Salt to taste

• Sugar 2 tablespoons

• Kasoori methi 1/2 teaspoon

• Fresh cream 1/2 cup’

Preparation

• Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

• Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.

• Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

• Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

• Baste with the butter and cook for another two minutes. Remove and set aside.

• To make the makhni gravy, heat the butter in a nonstick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

• Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.

• Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.

• Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

Nutrition Info

Calories : 1511 Kcal / 4 servings
Carbohydrates : 36 gms
Protein : 120 gms
Fat : 100 gms

Recipe by Ms. Madhavi, Dietician, Apollo Sugar Clinics, Mumbai

TOGETHER AGAINST DIABETES