Happy Tuesday! Valentine’s Day is only a week away. This year make something elegant and special for you and/or your significant other such as this Butter Chicken recipe. It looks & tastes fancy but is really easy to put together.
My mother is known for her butter chicken and NO ONE can make it like she does…Not even ME 🙁 As many times as I watched her make it and helped her make it….I can never get it the same as hers. However, mine does come pretty close. This dish is for all of you that love Indian food. I bet your “go to” dish at an Indian restaurant is Chicken Tikka Masala; right? Well, this is a “skinny” version of the famous dish. Why is this dish called butter chicken instead of chicken tikka masala? Well, that is because in chicken tikka masala you pre-bake the tandoori chicken tikka (boneless pieces) prior to adding them to your sauce. So, this is an easy and low-fat way to satisfy your craving for this world renowned dish. Trust me; you will not miss all the heavy cream & butter that is usually put into this dish.
Serve with steamed basmati rice, naan, roti or papad. I enjoy eating it with steamed rice and crunchy papad.
Leftovers taste even better the next day 🙂
Makes 6 servings of 3/4 cups each serving. Nutrition per serving: Weight Watcher Points + 5 ~ Calories 203 ~ Fat 6.2 g ~ Carbs 9.1 g ~ Fiber 1.0 g ~ Protein 29 g
- 1.75 lbs of chicken breast cut in 1″ chunks
- 1 medium Onion chopped in food processor
- 5 cloves of Garlic chopped in food processor
- 1/8 tsp minced Ginger root
- 2 tsp of Extra Virgin Olive Oil (EVOO)
- 3 tsp of salt
- 1/2 cup of Water to deglaze pan
- 1 cup Crushed Tomatoes
- 1 hand full of chopped cilantro leaves. (approx 1/4 cup packed)
- 1/2 cup Light Sour Cream
- 1 tsp Tumeric
- 1 tsp Coriander powder
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1 tsp Chili Powder (Adjust the heat to your liking)
- 1 tsp Roopak’s Kadhai Chicken Masala (optional)
- Prep: chop the onions and garlic in a food processor.
- In a medium/large non stick deep pan/wok over med/high heat add EVOO and onions/garlic, minced ginger and salt. Sautee until the mixture begins to brown (approx 7 min) Add water to de-glaze pan and let the mixture continue to cook until the water dries up (when only a little is left in pan). It takes approx 5 minutes. Mix in the crushed tomatoes & all the seasoning. Cover pan and cook for approx 10 minutes; stirring occasionally so that the mixture doesn’t stick to the bottom of the pan. Mix in the sour cream until well combined; bring to a boil. Mix in Chicken, cover & lower heat to medium/low and cook for 10-15 minutes until chicken is completely cooked through. Mix in Cilantro when ready to serve. Serve with steamed basmati rice, naan, roti, or papad. Enjoy!
- **Tip, if you are making this for someone that does not enjoy spicy food (like my 3 year old) take a serving out when the chicken is fully cooked and then add the Chili at the end of the cooking process.