Butterless Butter Chicken

Oh butter chicken how do I love thee….let me count the ways…mmmmm sorry, were we talking? Butter chicken is one of my go to dishes when trying out a new indian place, that and chicken korma. After succeeding with those dishes I will usually start to branch out. Well, butter chicken is a naughty one ofcourse. It makes no bones about it really…it’s in the title. Still, I hear it’s siren call when I pass a tasty looking indian place. Something had to be done! Done it was!

  • 4 Boneless Skinless chicken breasts
  • 1 tsp tandoori powder
  • 6 tbl Fat Free yogurt
  1. Combine and allow to marinate overnight.
  • 2 cloves garlic
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • 3 tbl tomato paste
  • 1 tbl ginger root, grated
  • 1 medium onion, sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup fate free yogurt
  • 2 tbl cooking margarine
  • 1/4 cup water
  1. Grill the chicken using desired method or bake at 400F for 30 minutes, set aside. I highly recommend grilling if you can.
  2. Add margarine to a deep saucepan or wok on medium. Cook onions and garlic until tender, about 3-5 minutes.
  3. Add ginger, garam masala, and tumeric. Cook 1 minute. Add tomato paste, water, salt, and pepper. Stir until combined. Reduce heat to low.
  4. Slice the chicken. Add chicken and yogurt to the pan. Simmer uncovered for 5 minutes. Serve!

This makes 4 servings. Each serving contains 149 calories, 2.3 grams of fat, and 1.3 grams of fibre. So tasty and so healthy. I declare this butter chicken craving quelled. Hurray! I served this recently with my own homemade garlic naan (posted yesterday) and skipped the rice. I was soooo full.

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