I knew it.!!
These Bollywood Celebrities have something hidden in their food, which they don’t tell anyone about. Whenever people ask them about it, it is always tips like drinks lots of water, exercise everyday and I just try to eat healthy! At the same time, they keep saying that their meals aren’t anything special and that they simply eat more protein and a balanced diet.
In fact some of them have the audacity to say that they eat BUTTER CHICKEN..!! CAN YOU IMAGINE, BUTTER CHICKEN..!! And you and I want to go jump into a well, wondering why we weren’t blessed with magical bodies that metabolise butter chicken and make you look like this…
Well, I have finally found out the truth for your and my mental peace.
The truth is that they are not lying. They can actually eat Butter Chicken and stay fit because the secret is not in the name of the dish, but in the recipe. It is the Chef who prepares the Butter Chicken in such a way, that it doesn’t need any butter, and all you’re eating is protein and vegetables! Smart, huh.. Well, here’s the secret recipe video for you, and below is the printable copy of the recipe.
This Recipe is Triple Tested.
Food journalist, researcher & marketer. Food, to me, is therapy. Let's use superfood and nutritious ingredients to make healthy food fun for our family. If eating well makes you happy, welcome to the family.
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Low Calorie Healthy Butter Chicken Recipe
This Butter chicken is made with a vegetable base of pumpkin puree for sweetness and richness. It keeps fat low, calorie intake low and makes you feel healthy and look good.
Peel, cut and steam red pumpkin. With some of the steaming liquid make a smooth puree and keep it aside.
Heat a kadhai and add a tablespoon of cow's ghee in a pan.
Add bay leaf and black cardamom and allow it to lightly brown.
Add ginger garlic paste and sauce. Add half a cup of water and allow the ginger garlic paste to cook.
Chef's TIP : Adding water will allow the ginger garlic to cook fully without burning in the pan.
Add a turmeric and cook for one minute. Then add one cup water and cook.
Add red chilli powder and bring to a boil on medium heat.
Add the pumpkin puree and allow it to cook on medium heat for 5 to 7 minutes, until it thickens. Take off the heat and set aside, off the heat. Allow it to rest.
Heat a frying pan, add cow's ghee and boneless chicken thigh pieces to it. Saute for 2 minutes on medium heat and take it off the heat and set aside.
Return the curry kadhai to the heat and add in the partially cooked chicken. Allow it to simmer for 2 to 3 minutes on low heat.
Add coriander powder, black pepper powder and garam masala powder and cook for another minute on medium heat. Allow the gravy to thicken and coat the chicken.
Add Salt to taste. Cook for 3 to 4 minutes on medium heat, then turn off the heat.
Chef's TIP : Salt is not added until the end to avoid the pumpkin flavour from dominating the curry.
Add a squeeze of lemon to replicate the flavour of tomatoes in regular butter chicken.
Roast Kasuri methi, crush and sprinkle on the butter chicken. Mix well and serve with multigrain roti, brown rice or appams.
I have tried this recipe with bottle gourd in place of red pumpkin. Since bottle gourd is not sweet in flavour, a dash of honey can be added to replicate the sweetness in butter chicken.
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