Butter Chicken

Ingredients

• 12 ounces Skinless/Boneless chicken breasts, cut up into 1-2” cubes
• 2 tablespoons tomato paste
• 1 cup Water to make ½ when mixed with tomato paste
• 2 teaspoons grated fresh ginger
• 150 mL Carnation Evaporated Milk
• 1 teaspoon garam masala
• ½ teaspoon of salt 
• 1 tablespoon Splenda Brown Sugar
• 1 fresh green chili, seeded & finely chopped (optional)
• 1/8 teaspoon cayenne pepper
• 2 teaspoons lemon juice
• 1 teaspoon toasted cumin seeds, ground
• 50 grams of ghee
• 1/2 cup no fat yogurt with 1 tsp flour, mix well

Preparation

1. In a large measuring cup, add tomato paste and add enough water to make 1/2 cup, mixing as you go. Add everything except the butter, chicken and yogurt to blend the sauce well.
2. In a large sauté pan or skillet, melt the ghee and add the sauce. Bring to a simmer and stir until butter is well incorporated in the sauce. Heat for one minute or so.
3. Add the chicken and stir until they chicken is cooked through.
4. Add the yogurt and stir well.
5. Serve with naan bread and basmati rice.

Source / Author: Eva Taylor