Having spent the best part of a year in India training several Bollywood Superstars, it’s safe to say I became pretty accustomed to eating authentic Indian cuisine on a regular basis.
One of the strangest things I found was that authentic Butter Chicken (or Murgh Makhani) didn’t actually have that much butter in, usually just enough to baste the chicken. Instead, the richness and creaminess usually came from cream or dahl (yogurt).
Instead of using either of these, this “Butterless Butter Chicken” calls for coconut milk to give it the creamy texture. To keep the calories down I opted for a lighter version but no reason you couldn’t use a higher fat version for even more flavour. Coconut is used widely in South Indian cooking so at least it’s semi authentic!
Butterless Butter Chicken
- 1.2 kg chicken breasts (4-5 large breasts)
- 4 cloves garlic, crushed
- 1 onion, diced
- 1 can light coconut milk
- 100 g passata / chopped tomatoes
- 2 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp chilli powder
- 1/2 tsp ginger powder
- 1 tsp salt
- 1/2 tsp ground black pepper
Pop everything into a slow cooker and cook on low for 4-5 hours or until chicken is cooked through.
Nutritional Information per serving:
Calories: 234 / Protein: 37g / Carbohydrates: 8g / Fat: 6g / Fibre: 2g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.