Zero Butter/Oil Butter Chicken

Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.

Of course I had my doubts about tinkering with this dish classic which is one of the most popular Chicken recipes. I made a mental list of all those who love Butter Chicken and imagined their reactions to a zero grease version. Thankfully I have a vivid imagination and I realized that it would not be an easy task to win their approval. It took me a few trial runs to perfect this recipe but I have now nailed the formula for a Zero butter butter chicken that has been embraced happily by my family.

The oil + butter + cream has been replaced with milk and some extra almonds ( I always put almonds in my gravy as they contain a generous amount of good fat ). Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

For the marinade -

• 500 gm Boneless chicken pieces
• 1/2 cup thick yogurt
• 2 tsp ginger-garlic paste
• 10 almonds
• 2 nos green cardamon
• 3 nos cloves
• 1 inch cinnamon
• 1 no bay leaf
• 2 dry red chilli
• 2 medium sized tomatoes
• 1/4 tsp turmeric
• salt 

For the gravy  -

• 4-5 crushed garlic flakes
• 1 large onion (roughly chopped)
• 1/2 tsp chilli powder (adjust as per taste)
• 1 1/3 cup skimmed milk
• 2 tsp finely chopped coriander leaves
• 1/5 tsp garam masala
• 1 1/2 tsp honey 
• 1 tsp kasuri methi
• salt to taste

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.

Cooking: Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.

Grind into a smooth paste along with 2-3 tsp of milk.

Transfer this paste back to the wok and cook for a few minutes on a low flame.

Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.

Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .