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.