Butter Chicken
- Number of Servings: 5
Ingredients
2-3 Chicken Breasts - Sliced into Squares1 Large onion - Diced2 Cups Diced Tomatoes2 tsp Margarine1/4 C Fat Free Plain Yogurt1/4 C Water1 Tbsp Tandoori powder1 Tbsp Curry powder
1. In a large frying pan over medium heat melt margarine and add diced onions. Let cook for 2-3mins.
2. In a mixing bowl whisk together Yogurt, water and spices.
3. Add can of tomatoes and yogurt mix to frying pan. Let cook for about 5 mins. Add diced chicken breast. Bring entire mixture up to a boil and reduce heat to medium and let simmer for about 20 min.
4. Serve over brown rice or on a bed of romaine lettuce for a nice butter chicken salad.
Number of Servings: 5
Recipe submitted by SparkPeople user STROULGER.
2. In a mixing bowl whisk together Yogurt, water and spices.
3. Add can of tomatoes and yogurt mix to frying pan. Let cook for about 5 mins. Add diced chicken breast. Bring entire mixture up to a boil and reduce heat to medium and let simmer for about 20 min.
4. Serve over brown rice or on a bed of romaine lettuce for a nice butter chicken salad.
Number of Servings: 5
Recipe submitted by SparkPeople user STROULGER.
Nutritional Info Amount Per Serving
- Calories: 226.7
- Total Fat: 4.7 g
- Cholesterol: 68.9 mg
- Sodium: 150.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.2 g
- Protein: 29.8 g
Member Reviews
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SARAHARTIST
This wasn't bad, but wasn't what I was expecting. The flavor of the sauce was good, but it was entirely too runny. If I made again, I would omit the 1/4 c. water and use 2 tbsp tomato paste instead of the diced tomatoes - I think that would help the sauce be thicker. A good concept though! - 3/17/08