Ingredients
For the Filling:
red kidney beans, rinsed and drained 1 (10-ounce)
chopped onion 1/2 cup
cloves garlic, minced 2
chopped tomato 1/2 cup
tomato puree 1/4 cup
salt 1 tsp
ground cumin 1/2 tsp
(8-inch) whole-wheat tortillas 4
For the gravy
For the Topping:
shredded lettuce 1/4 cup
salsa fresca 1/4 cup
Step 1: Marinating the Chicken
In a bowl, mix together red chilli powder, ginger-garlic paste, salt, and curd. Add the chicken pieces and coat them evenly with the marinade. Pop it in the refrigerator for at least 7 hours to let those flavours mingle and develop.
Step 2: Roasting the Chicken
After marinating, place the chicken in an oven and roast it for about 15 minutes. This will add a lovely depth of flavour to your butter chicken.
Step 3: Creating the Gravy
Heat two generous chunks of Nutralite table spread in a pan. Add the tomato puree and sauté it for 2 to 3 minutes until it releases its beautiful aroma. Now, sprinkle in some cumin seeds, green chillies, and a pinch of salt to enhance the taste.
Step 4: Bringing It All Together
Add the marinated chicken to the pan along with more Nutralite table spread, fresh cream, green chillies (if you like it spicy), and a touch of sugar to balance the flavours according to your preference. Let these ingredients simmer and meld together for 5 to 8 minutes until the chicken is cooked through and tender.
Step 5: The Finishing Touch
Just before serving, add a spoonful of Nutralite table spread on top of your butter chicken curry. This will give it that final touch of richness and flavour.