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
- 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.
- 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.
- Add the chicken and stir until they chicken is cooked through.
- Add the yogurt and stir well.
- Serve with naan bread and basmati rice.
Note that all nutritional info is provided as a courtesy and may not be absolutely accurate. Thank you for leaving me a comment. They make me happy :-)