Weight Watchers Butter Chicken
- Carbohydrate 8.86973410256411 g
- Cholesterol 68.19 mg
- Fat 6.3585357051282 g
- Fiber 1.13931344750027 g
- Protein 30.3133148717949 g
- Saturated Fat 0.980386833333333 g
- Serving Size 1 1 Serving (226g)
- Sodium 218.262604166667 mg
- Sugar 7.73042065506384 g
- Trans Fat 0.676120496794871 g
- Calories 218 calories
Step-by-step
- Place chopped tomatoes, tom puree, ginger, garlic, chilli powder and chicken stock in a pan simmer briskly for 10 minutes to reduce
- Stir in the ground almonds, sugar and tandoori chicken pieces/ Heat through (7 mins or so), stir in the butter and garam masala. Serve straight away
- Serve with Rice
Simmering the initial mixture of chopped tomatoes, tomato puree, ginger, garlic, chili powder, and chicken stock requires brisk heat for exactly ten minutes. Boiling the liquids rapidly drives off excess water content. Skipping this reduction phase leaves the sauce thin and watery. Raw tomato flavors fail to concentrate properly without this crucial evaporation step. Watch for the liquid level to drop visibly before proceeding.
Adding ground almonds creates necessary body in the absence of heavy cream. Almonds contain natural oils and starches that emulsify with the simmering stock. Whisking them into the reduced tomatoes prevents clumping. Ground cashews serve as an effective one-to-one substitution if almonds are unavailable. Stir the mixture continuously during this phase to avoid scorching the nut solids at the pan bottom.
Incorporating pre-cooked tandoori chicken pieces demands gentle heat control. Overcooking pre-roasted poultry toughens the meat fibers quickly. Heat the protein through for about seven minutes until the internal temperature reaches a food-safe hot threshold. Never let the pan boil vigorously once the chicken joins the sauce.
Finishing the dish relies on stirring in half-fat butter and garam masala off or near the heat source. High heat causes dairy solids to separate from the fat. Serve the finished curry alongside plain steamed basmati rice. Long-grain rice absorbs excess sauce effectively without competing with the aromatic spices.
