18 May Lightened Up Butter Chicken
Posted at 22:58h
I have made many many butter chicken recipes, but this one is a keeper! This was the first time I didn’t use any cream when making this dish. I had every intention too, but the cashew cream was so decadent that there was no need. You’ll be surprised at how rich and creamy the result is, and it’s nearly indistinguishable from dairy cream, but with a much healthier nutrition profile. I also marinated the chicken in yogurt which helped increase the decadent factor. This recipe is perfect for anyone looking to cut back on their saturated fat intake to help keep their cholesterol in check. Cashews also provide a great dose of protein, magnesium, and zinc. Get creative and swap cashew cream in your favorite cream-based soups, creamy pasta sauces, and rich desserts as a way to cut back on saturated fat without sacrificing a rich flavor.
Lightened Up Butter Chicken
Creamy and flavourful butter chicken in aromatic spices
Once cashews have been soaked for at least 30 min. Transfer to a powerful blender, I used a Nutribullet. Add a bit of water and blend. The consistency should be creamy. Adjust water if needed.
Marinate chicken and place in the fridge for a few hours or overnight.
In a large skillet on medium heat add in the ghee. Once melted, add in cinnamon and cardamom pods.
Add in minced onion, and saute. Stir in minced garlic.
Once onion has turned a golden brown, add in tomato puree and cook for a few minutes.
Stir in about 1/4 of cashew cream and add in 1/4 tsp of salt along with 2 tsp of Shaan Butter Chicken masala.
Add in marinated chicken and let the chicken cook. This will take about 10 -15 minutes.
Some water may need to be added, keep in mind liquid will be released as chicken cooks.
Once chicken is done cooking, sauce should thicken. Turn heat off and garnish with fresh cilantro leaves and add in a swirl of remaining cashew cream before serving. Enjoy with naan or basmati rice.
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