Diabetes Recipes

Butter Chicken (Makhani Murgh)

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Butter Chicken (Makhani Murgh)
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Nutrition Facts

Makes: 6 Serving(s)


Amount Per Serving


Calories: 142


Total Fat: 4g


Saturated Fat: 1g


Cholesterol: 50mg


Sodium: 270mg


Total Carbohyrdates: 7g


Dietary Fiber: 1g


Protein: 19g


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About

Make this for: Dinner

Category: Poultry

This Recipe Makes: 6 Serving(s)

Instructions

  • Step 1
    In a medium bowl, add yogurt, paprika and chili powder for marinade and mix.
  • Step 2
    Add chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Step 3
    Place chicken on a baking sheet with all the marinade. Bake for 10 minutes at 350 degrees.
  • Step 4
    In a large ovenproof pot, heat oil over Medium heat, add garlic and ginger and fry for about 1 minute or until golden brown.
  • Step 5
    Add tomato paste to pan and cook for 2 minutes.
  • Step 6
    Add the tomatoes, water and cashews and bring to a boil.
  • Step 7
    Add yogurt and simmer uncovered for 10 minutes until sauce reduces by about 25%.
  • Step 8
    In blender or food processor, add sauce and puree until smooth. Place back in pan
  • Step 9
    In a small saute pan, add fenugreek and toast; about 1 minute. Take off heat and crush leaves with fingers into powder.
  • Step 10
    Add baked chicken to the sauce, with toasted fenugreek, garam masala and salt.
  • Step 11
    Bring to a boil, turn down heat to Low, simmer uncovered and reduce until sauce is slightly thick.
  • Step 12
    Add cream, mix and take off heat immediately.
  • Step 13
    TIP 1) This is a recipe from North India where butter (ghee), nuts and cream are used in many traditional dishes. In order to reduce the total and saturated fat significantly from the original recipe, yogurt was used to replace most of the cream and the ghee has been eliminated. The amount of nuts was also reduced significantly.
  • Step 14
    TIP 2) If cream is necessary for a traditional dish, use lower fat cream like half and half (10%) rather than whipping cream (35%). Add it at the end of the recipe to avoid curdling.
  • Step 15
    TIP 3) Use no salt added canned tomatoes so you can control the amount of salt in your dishes. Left over tomatoes from the can be refrigerated and used another day. They last up to 3 days in a sealed container and are a great addition to any curry
  • Step 16
    TIP 4) Pre-made curry powders and mixes can be found in South Asian ethnic stores. They may reduce the number of spices added to a recipe but can have a lot of added salt. It is best to cook curries from homemade spices or spice blends instead of using store bought curry mixes or powders.

Diabetic Exchanges

  • Meats & Meat Substitutes: 2 1/2