Low Fat Butter Chicken Recipe

I’m trying to get my weight down, which has meant that I’ve had to adjust the way I eat and what I eat. Unfortunately my favourite dish,  Butter Chicken, has had to come off the menu. Very reluctantly, I had to give it up.

Until Now!

A month ago I found a recipe for Low Fat Butter Chicken in Real Living Magazine. The recipe replaced the cream with crushed tomatoes. I found that the end result was too tomato-tasting and it was not a decent replacement for the real thing. So, I made a couple of moderations to the recipe and here is the end result. It tastes absolutely fantastic!

MissEm’s Low Fat Butter Chicken Recipe

Ingredients:

• 1 Onion, roughly chopped
• 3 tsp minced garlic (3 cloves)
• 2 tsp minced ginger
• 1 tbsp cold water
• 1 cinnamon stick
• 3 cardamon pods
• 6 whole cloves
• 1/4 tsp cayenne pepper
• 4 dried curry leaves
• 1 tsp salt
• 2 whole chicken breast, skin off, cut into chunks
• 375 ml tin skim evaporated milk
• 4 tsp tomato paste
• 1/2 cup chicken stock
• 1 tbsp castor sugar

1. Place the onion, garlic, ginger and water in food processor and mix till a smooth paste.
2. Grind spices and salt with pestle and mortar till a fine powder.
3. Heat oil in a fry pan and cook off chicken for 2 minutes, remove from pan and set aside.
4. Add paste and spice mix into the pan and cook over low heat for 5 minutes.
5. Stir in skim evaporated milk, tomato paste, chicken stock and sugar. Blend well. Bring to the boil and then simmer gently, uncovered, for 10 minutes. Stir occasionally.
6. Add chicken back to the pan. Stir well. Simmer uncovered for 20 minutes, stirring occasionally. The mixture will thicken due to not being covered.
7. Serve with rice.

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