Better Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tbsp Butter1 cup Chopped onion2 tsp minced garlic1 tbsp grated fresh gingerroot1 tsp chili powder1/2 tsp ground turmeric1/4 tsp ground cinnamon1 can (19 oz, 540 ml) diced tomatoes, undrained2 tbsp tomato paste1 tbsp brown sugar 1/2 tsp salt1/2 tsp fresh ground black pepper1 whole cooked rotisserie chicken, skin removed and meat cut up. 1/3 cup light (5%) cream1/4 cup light sour cream or plain yogurt1 tbsp minced fresh cilantro
* melt butter in a deep 10 inch skillet over medium heat. add onions and garlic. cook slowly, stirring often until onions are tender, about 5 minutes. add gingerroot, chili powder, turmeric, and cinnamon. cook one more minute. add undrained tomatoes, tomato paste, brown sugar, salt and pepper. reduce heat to low. cover and simmer for 10 minutes, stirring occasionally.
*add cut up chicken, cream, and sour cream. Simmer uncovered for 5 more minutes. remove from heat and stir in cilantro. serve over hot rice if desired.
NOTE: using a store bought rotisserie chicken makes this recipe much tastier and faster than using plain cooked chicken breast. Remove all of the skin from the chicken, discard the wings, and cut the meat from the thighs and breasts into large chunks (this can be done while the sauce is simmering). Don't shred or cut the meat too small or the finished dish won't look very appealing.
this dish makes 5 servings, approx 1.2 cups each and is 6 WW points per serving. if you add a cup of white rice, for 4 WW points, it makes a fantastic satisfying meal for a reasonable 10 points.
Number of Servings: 5
Recipe submitted by SparkPeople user VERYBADDMOM.
*add cut up chicken, cream, and sour cream. Simmer uncovered for 5 more minutes. remove from heat and stir in cilantro. serve over hot rice if desired.
NOTE: using a store bought rotisserie chicken makes this recipe much tastier and faster than using plain cooked chicken breast. Remove all of the skin from the chicken, discard the wings, and cut the meat from the thighs and breasts into large chunks (this can be done while the sauce is simmering). Don't shred or cut the meat too small or the finished dish won't look very appealing.
this dish makes 5 servings, approx 1.2 cups each and is 6 WW points per serving. if you add a cup of white rice, for 4 WW points, it makes a fantastic satisfying meal for a reasonable 10 points.
Number of Servings: 5
Recipe submitted by SparkPeople user VERYBADDMOM.
Nutritional Info Amount Per Serving
- Calories: 285.1
- Total Fat: 12.7 g
- Cholesterol: 105.4 mg
- Sodium: 560.6 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.3 g
- Protein: 29.8 g
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