How to make lower calorie Butter Chicken that still tastes good.

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Cut the chicken into cubes and toss with the chili powder, cumin, garam masala, salt, crushed garlic, ginger, lime juice and yogurt. Marinate for 15 minutes.
2. Heat a cast iron or nonstick pan on medium-high. Sear the chicken until browned and barely cooked through, relying on the pan and marinade; use a little baking spray if sticking worries you. Set aside.
3. In a fresh pan over medium heat, add a light amount of baking spray, then sauté the onions for 2 to 3 minutes.
4. Add the tomatoes, peanut butter, garlic, ginger, garam masala, chili powder, a small pinch of salt and a sprinkle of turmeric. Simmer for 10 minutes, stirring occasionally.
5. Add about 1 cup of water to thin the mixture enough to blend, then stir.
6. Blend the sauce until completely smooth, then push it through a metal strainer back into the pan.
7. Over medium heat, add the butter, evaporated milk and cooked chicken. Simmer for about 6 to 10 minutes, until the sauce thickens to your liking.
8. Crush the fenugreek leaves between your hands and sprinkle a pinch over the sauce.
9. Turn off the heat. Adjust the salt, sugar, spices or extra butter to taste.
10. Serve with rice, naan or vegetables, garnished with cilantro.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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GarlicOnionGingerTomatoRiceYoghurtChicken breastLime