The butter chicken almost dietary

Description

In General, this is a traditional dish of Indian cuisine, adapted to the taste of Europeans (namely the British). Therefore, it is not as spicy as traditional Indian food. But, to my great regret, the traditional recipe of this dish is quite heavy for the stomach, it includes a huge amount of melted butter. I tried to adapt this recipe to keep the taste but make it much easier.

Ingredients

Chicken fillet

500 г
Tomato

400 г
Curry

2 ч. л.
Onion

1 шт
Yogurt

125 г
Cashews

50 г
Sugar

1 ч. л.
Lemon juice

1 ч. л.
Salt

1 ч. л.
Butter

1 ст. л.
Vegetable oil

3 ст. л.

Cooking

I'm sorry, too late I remembered the photo, so combine the first two steps in one photo. Finely chop the onion, cut the chicken into small chicken (about 2 cm). Fry the onion in a mixture of oil and butter. Add 2 tsp curry, fry a few more minutes. Throw the chopped chicken.

Fry the chicken on high heat until Golden brown. At this time open a jar of tomatoes (like me), or three tomatoes on a grater.

Fried chicken add the tomatoes. If the tomatoes are very fleshy, and liquid enough, add a quarter Cup of water. Leave to boil and be a little bit (3-4 minutes)

Until the sauce uvarivaetsja, grind cashews until fine, uniform crumbs (the smaller the better). Cashews in principle, you can replace the almond nut. That's about it.

Add the nuts to the chicken with the sauce, again leave for a few minutes be ( it took me about 5 minutes).

Add salt to taste almost finished the dish.

Add 125 grams of good natural thick yoghurt

Bring to a boil

Add 1 teaspoon sugar (more if the tomatoes are very acidic)

And 1 teaspoon of lemon juice

Stir, bring everything to a boil and switch off.

Give at least 10-15 minutes to stand up, and you can bring to the table. Usually the butter chicken served with fresh rice, Indians eat it with unleavened bread naan. I prefer the rice. Ideally, the sauce should be very much. Therefore, the dish is served in two dishes - one chicken in a fragrant sauce, the second rice, so everyone can adjust the amount of sauce in the rice.

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