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
- 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.
- 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.
- Add the chicken and stir until they chicken is cooked through.
- Add the yogurt and stir well.
- Serve with naan bread and basmati rice.
Source / Author: Eva Taylor