Butter Chicken

2 pounds boneless/skinless chicken
1/2 stick butter
2 tsp garam masala
2 tsp paprika
1 Tblsp fresh ground ginger
1 tsp chili powder
1 cinnamon stick (broke in half)
8 cardamon pods crushed
2 cans tomato paste (12 oz)
1 Tblsp Splenda
1/4 c. plain yogurt (regular)
3/4 c. half and half
1/2 - 1 c. water

Chop the chiken into large bite-sized pieces and stir fyr them until they are browned nicely, but not thouroughly cooked, remove from pan. In the same pan add butter and spices including cinnamon stick and stir until fragrant, then add chicken back into pan including the juices that have steeped from the chicken. Add both cans of tomato paste, and water (use your judgement on water depending on persoanlly preference for thisckness, you will also be adding additional liquids) stir and simmer about 10-15 minute. Lastly, add lemon juice, then slowly add small amiunts of the half and half, and yogurt untill all blended. Heat through and serve over some basmati rice with a little toasted fennel and peas.

Number of Servings: 4

Recipe submitted by SparkPeople user QUIGLEY2.