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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 9.8 g
  • Cholesterol: 54.1 mg
  • Sodium: 474.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 25.8 g

View full nutritional breakdown of Lower Fat Easy Indian Butter Chicken calories by ingredient
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Lower Fat Easy Indian Butter Chicken

Submitted by: DOGSNRODENTS

Introduction

Nabbed from here: http://allrecipes.com/Recipe/Easy-Indian-B
utter-Chicken/Detail.aspx

Used the changes the original author suggested, plus added a little more tomato sauce and non-fat plain yogurt to make a bit more sauce.

I've served this with curried veggies and rice and it was great!
Nabbed from here: http://allrecipes.com/Recipe/Easy-Indian-B
utter-Chicken/Detail.aspx

Used the changes the original author suggested, plus added a little more tomato sauce and non-fat plain yogurt to make a bit more sauce.

I've served this with curried veggies and rice and it was great!

Number of Servings: 8

Ingredients

    * 3 Tbsp I Can't Believe It's Not Butter
    * 1 onion, minced
    * 1 tablespoon minced garlic
    * 1 (15 ounce) can tomato sauce & 1/4 Cup Tomato sauce set aside.
    * 1 Can Fat Free Evaporated Skim Milk
    * 1 teaspoons salt-free salt
    * 1 teaspoon cayenne pepper
    * 1 teaspoon garam masala
    * 4 Tbsp Fat Free Plain Yogurt
    * ~1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
    * 3 tablespoons olive oil
    * 2 tablespoons tandoori masala

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 1 tablespoons of butter & 1 tablespoon of Olive in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated skim milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with 1 tbsp olive oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce along with 1/4 cup of tomato sauce and yogurt and simmer for 5 minutes before serving.

Makes eight 3/4 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DOGSNRODENTS.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I didn't have evaporated milk and used low fat coconut milk instead. Dreamy. This is my sister's fave at Indian restaurants: she made it and was very, very pleased. This recipe will save us a lot of money...and calories...for the rest of our lives. :) - 1/23/10

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  • Good
    1 of 1 people found this review helpful
    I really wanted to like this, as I LOVE Indian butter chicken and I was excited to see a healthier version was available, but this was incredibly salty! I think I will try again and omit the salt. I'm not giving up on this recipe yet! - 6/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was awesome! I skipped the salt because the other spices are salty enough and I added extra tandoori masala. The recipe also doubles very nicely! The whole family loved it. - 7/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    I had never made butter chicken from sratch before, and this turned out SO well. It was easy to do, and tasted so yummy. Because my kids and I don't like our food too terribly spicy, I reduced the cayenne to 1/2 tsp, and it was just the right amount. My kids say "Make it again!" - 8/16/09

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  • This is absolutely delicious. My other half loved it, said it is so good we should never have takeaway again when we can have that. Really beautiful, definitely a keeper and I will make regularly. Thanksfor sharing. - 4/9/12

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  • Very Good - 8/24/11

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  • Divine! I made this when my son and his fiance came for dinner and served it with brown rice and a "Europe's Best" veggie mix. I was hoping to have leftovers fora few lunches; I was lucky to get enough for one! - 8/11/10

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  • We love it. I serve is over a sprouted grain. - 2/25/10

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  • This was pretty good. A bit more tomato-y than the one that I'm used to. I served over rice that I had sprinkled garam masala in while it boiled, added a few handfulls of baby peas at the end of the cook time, and then sprinkled with tandoori masala after draining. - 11/8/09

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  • This was an amazing recipe, it tasted like it came from a restaurant. I couldn't find tandoori masala at my grocery store so I used ClubHouse Tandoori Spice blend instead. I will definitely make this again! - 11/8/09

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