Lower Fat Easy Indian Butter Chicken
- 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
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.
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.
Nutritional Info 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
Member Reviews
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CREATIVEKEYS
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