CHICKEN - BUTTER MASALA

CHICKEN - BUTTER MASALA

a deliciously lighter version - but which does not interfere with the original taste

Here's my own take on a recipe that been done and redone a million times over and still finds a taker.................I refer to the one and only..... BUTTER CHICKEN MASALA.

Marinate chicken pieces with salt, everest tandoori masala, paste made from garlic, cumin seeds and green chillies... and a tub of curd. Leave for about 10

to 12 hours in the fridge.

Take 4 red tomatoes, steam and puree. Heat through with 2 teaspoons of sugar ( organic jaggery is a healthy substitute which I would personally use)

When cool add in a bowl of cream.

grease a baking dish with clarified butter and bake the chicken till almost done. Pour the tomato gravy over the chicken and bake for a further five minutes (or till the gravy is thick).

AS YOU CAN SEE THIS A DELICIOUSLY LIGHTER VERSION. THE NEED OF THE HOUR IS TO BE ABLE TO SCALE DOWN FAT AND SUGAR CONTENT IN YOUR EVERYDAY MEALS.IT IS A MISNOMER TO THINK THAT THIS WOULD DRASTICALLY AFFECT THE FLAVOUR. IT NEVER DOES.

ALSO WITH THE WORLD OPENING UP DUE TO THE INTERNET EVERYBODY

ATTEMPTS DIFFERENT CUISINES RIGHT IN THEIR OWN HOMES ON A REGULAR BASIS. SO IF ALL WE DID WAS TAKE THE BEST OF EACH CUISINE

WE WOULD BE DOING OUR BODIES A LOT OF UNNECESSARY HARM.

*********