Butter Chicken Version 2
By: Eva Taylor
Published: Tuesday, December 1, 2009 - 12:25am

Ingredients




12 ounces Skinless/Boneless chicken breasts, cut up into 1-2” cubes
2 tablespoons tomato paste
cup Water to make ½  when mixed with tomato paste
2 teaspoons grated  fresh ginger
150 mL Carnation Evaporated Milk
1 teaspoon garam masala
teaspoon ½  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 unsalted butter or ghee (Indian clarified butter)
1/2 cup no fat yogurt with 1 tsp flour, mix well

Preparation

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 butter, 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.

About


Adapted from Once Upon A Feast Blog. Check it out on my blog.