Your favourite butter chicken but without the butter and added calories! Enjoy the recipe.
Ingredients
250g boneless chicken
2tbsp rapeseed oil
1 medium red onion
3 large tomatoes
½ cup cashew nuts
100g tomato puree
1 tbsp dried fenugreek leaves
100ml low fat cream
1tsp garam masala
1tsp red chilli powder
1tbsp ginger- garlic paste
2tbsp thick low fat yoghurt
Salt to taste
Method: Marinate the chicken with the ginger garlic paste and the yoghurt for 20 min. Soak the cashew in warm water for 15 minutes.Chop the onions and tomatoes. Heat 1 tbsp oil to a pan. Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour. Remove the chicken pieces. In the same pan, add 1tbsp oil and the chopped onions. Saute till a translucent pink. Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). Remove from flame and run in a blender with the soaked cashews to make a smooth paste. Return to the pan and add the tomato puree. Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked. Add the low fat cream and simmer for 2 minutes. Broil the fenugreek leaves on a pan. Crush the fenugreek leaves over the curry and remove from fire. Serve hot.
