Is there a buttered chicken recipe that is not spicy and not as fattening?

Question

Is there a buttered chicken recipe that is not spicy and not as fattening?

Answer 1

You can always complete the recipe without adding the spicy ingredients. To make it a healthier choice, remove all of the skin.

Answer 2

Try looking through this free E-book, it's got 490 award winning recipes.

Answer 3

Buttery yet not fattening. woof challenging! Try this, this is a a very simple one though. Poach a couple of chicken thighs (or breast if you must) with chopped garlic and onion. Drain chicken but reserve the liquid. Saute chicken and frozen or blanched green beans in a Tbsp of butter. Now make a sauce: saute 1 tbsp of flour in butter, add a little bit of chicken stock at a time till you reach your desired consistency, now add chopped sage, salt and pepper. Top chicken with this creamy buttery sauce. Enjoy!

Answer 4

This is a good lowfat version, the original version has more butter & cream.

Butter Chicken Recipe (MURGH MAKHANI)

1 tablespoon of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

½ teaspoons of chilli powder, to taste

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or b*****s

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).

Heat a large saucepan or frying pan and melt the butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)