Healthier Version of Butter Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I lived in India for three years, but always felt that the traditional butter chicken dish was too rich given all the ghee... clarified butter they use. I tried this recipe and was pleasantly surprised! Will definitely make it again! Easy and very tasty. Something you can easily surprise your guests with. Ingredients:
2 tablespoons vegetable oil, divided into two |
1 lb boneless skinless chicken thighs, cut in bite-size pieces |
1 onion, chopped |
2 garlic cloves, finely chopped |
1 tablespoon ginger, finely chopped |
2 tablespoons butter |
2 teaspoons lemon juice |
1 teaspoon garam masala |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1 cup tomato sauce |
1 cup carnation evaporated milk |
1/4 cup plain yogurt |
salt and pepper |
Directions:
1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2. Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
4. Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.
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