As I have been compiling Diabetic Friendly recipes for my Diabetic Hubby (type -2) from my grand ma, mother and friends, sometimes I too create. But being diabetic is not about omitting sugar, but the it purely depends on the quantity/portion of the food we consume. Being a food blogger, I could never imagine of creating a recipe based with nutrition, calories so and so, but now I would say my dream came true. Yeah, I have been collaborated with Apollo sugar for compiling DIABETIC friendly recipes curated by their Dietician Ms. Madhavi.
As a start, I love to try and share a Non-Veg recipe which I have been suggested by few of my readers – Butter Chicken Gravy. Butter Chicken is a north Indian dish, but loved by everyone right from the kid to the elder. They can be served as lunch, dinner with nan, roti, paratha and fried rice. Because of their richness, they can be served for festivals, guests and simply for our family. Marination takes a main part in this dish, and so margination consumes 3 to 4 hrs and rest of the process is just completed in minutes. Let me share the recipe…
- Boneless Chicken – 400 gms
- Lemon Juice – 1 tsp
- Kashmiri Red chilli powder – 1 tsp
- Salt to taste
- For Marinate –
- For Makhni Gravy –
- Butter – 2 tbsp
- Green cardamom – 2nos
- Cloves – 2 nos
- Black peppercorns – 3 nos
- Cinnamon – 1 inch piece stick
- Ginger – 1 tsp
- Garlic – 1 tsp
- Tomato Puree – ½ cup
- Red chilli powder – ½ tsp
- Sugar – 2 tbsp
- Kasoori methi / Dry Fenugreek Leaves – ½ tsp
- Fresh cream – ½ cup
Making of Butter Chicken (Diabetic Friendly) –
- Clean the chicken and cut them medium size.
- In a bowl, add Kashmiri red chilli powder 1 tsp, lemon juice – 1 tsp, salt and mix it well. Marinate for 15 to 20 mins.
- After that, add the ingredients given under the marinate list to the chicken and mix it well. Marinate it for 2 to 3 hrs.
- After 2 to 3 hrs, add a tbsp of butter in a grill pan and grill the chicken or tandoor the chicken in microwave.
- Cook the chicken only for 90% and remove the chicken from the fire.
- Add a heavy bottom vessel or a non-stick vessel, add the leftover butter, add the spices (cardamom, cloves, peppercorns, cinnamon) and wait until they crackle.
- Add the leftover ginger paste and garlic paste, cook for a min.
- Pour the tomato puree, cook for a min.
- Add the kasuri methi or dry fenugreek leaves, cook for few seconds and pour a cup of water.
- Add little salt and bring it boil, cover and cook until the butter starts separating from the gravy.
- Add the chicken pieces and cook until the gravy thickens and oil floats on the top.
- Pour the fresh cream, give a mix and cook for 2 mins.
- Remove from fire.
Serve hot with any Indian flat breads or pulav’s or fried rice.