Butter Chicken Version 2

Adapted from Once Upon a Feast blog. This is the closest one to restaurant butter chicken, no doubt a lot healthier.

• Boneless chicken, cut up into 1-2” cubes
• 2 tbsp tomato paste
• Water to make 1/2 cup when mixed with tomato paste
• 2 tsp grated  fresh ginger
• 150 mL Carnation Evaporated Milk
• 1 tsp garam masala
• ½ tsp salt
• 1 tbsp Splenda Brown Sugar
• 1 fresh green chili, seeded & finely chopped (optional)
• 1/8  tsp cayenne pepper
• 2 tsp lemon juice
• 1 tsp toasted cumin seeds, ground
• 50g unsalted butter or ghee (Indian clarified butter)
• 1/2 cup no fat yogurt with 1 tsp flour, mix well

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 chicken and yogurt to blend the sauce well.
2. In a large sauté pan or skillet, melt the ghee/butter 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.