This is one of the most popular Pakistani/Indian dishes but made healthier and simplified for convenience. This healthy butter chicken (murgh makhani) recipe is jam packed with an incredible depth of flavours that will leave you and your family wanting seconds. I’ve substituted heavy cream with low fat yoghurt and low fat cream cheese. It’s a Western spin on a traditional South Asian recipe. I’ve spent a few attempts fine tuning this recipe so that it tastes phenomenally delicious without compromising the authentic taste this recipe usually has.
What is butter chicken (murgh makhani)?
Butter chicken, also known as Murgh Makhani, is a popular Pakistani/Indian dish made with tender chicken pieces cooked in a rich and creamy tomato-based sauce that is flavoured with various spices. Traditionally, the dish is made by grilling the chicken in a tandoor, or clay oven, which gives it a unique charred and smoky flavour. However, in Westernized versions of the recipe, the chicken is typically grilled, roasted, or pan-fried – as I have done in this recipe. Butter chicken is often served with rice or naan bread and is well-known for its bold flavours and spicy aroma. If you want to be extra healthy, try serving this with this palak (spinach) paratha – yum! You and your family will love this combination.
How do you cook the chicken in this butter chicken recipe?
In the absence of tandoors (a Pakistani/Indian clay oven), Westernized versions will instead grill or roast the chicken in an attempt to replicate the flavour generated by the tandoor. Depending on what you have the time and means for, grilling the chicken on a barbecue will definitely generate more flavour than roasting it in the oven will. Alternatively you can also pan-fry the marinated chicken (shaking off the excess marinade before adding it) until it’s brown or you can take the easiest route and cook the chicken along with the other ingredients in the pan.
Can I make healthy butter chicken (murgh makhani) ahead of time?
Absolutely, yes. The longer the marination, the more flavourful the final dish will be.
This butter chicken recipe is so simple to make with relatively few steps and the result is a wonderfully flavourful dish you’ll want to make time and time again.
Healthy Butter Chicken (Murgh Makhani)
Equipment
- 1 Blender
- 1 Pan
Materials
To marinate the chicken
- 4 small Chicken breasts
- 2½ tsp Ginger
- 2½ tsp Garlic
- 2 tsp Lemon juice (fresh or bottled)
- 2 tsp Kashmiri chilli powder or regular chilli powder
- 2 tsp Garam masala
- 2 tsp Ground cumin powder
- 2 tsp Ground coriander powder
- 1 tsp Salt (preferably pink Himalayan)
- ½ cup Low fat Greek yoghurt
- 1 tbsp Olive oil
To make the masala paste
- 3 tbsp Butter
- ½ tbsp Olive oil
- 1 large Brown onion
- 2 tsp Ginger
- 2 tsp Garlic
- 4 small Ripe tomatoes
- 2 tsp Kashmiri chilli or regular chilli
- 1 tsp Salt
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 2 tsp Garam masala
- 1 tsp Black pepper
- ½ cup Low fat Greek yoghurt
- ½ cup Low fat cream cheese
- 1 cup Water
- ⅓ cup Cashew nuts
Instructions
To marinate the chicken
- To a bowl, add cubed chicken pieces and add the marinade ingredients and mix thoroughly. Place in the fridge and allow to marinate overnight.
Prepare the chicken
- Fry the marinated chicken cubes in a non-stick pan until fully cooked on a medium heat. Then set aside.
Prepare the sauce
- In a pan heat oil and butter, add finely diced onions and sauté them until they're transparent.
- Add the rest of the ingredients from the masala paste and cook these thoroughly.
- Add the cooked mixture to a blender and grind to a fine paste. Then return this to the same pan to cook further for 5 mins. Add water as needed
Combine the dish
- To the mixture, add the cooked marinated cubed chicken pieces and simmer for at least 10 mins. Add more water as needed. Serve and enjoy!
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