Low Fat Butter Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 teaspoons butter
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1 pound chicken breast or thigh, cubed
- 1 teaspoon grated ginger root
- 1/2 teaspoon chili powder (or to taste)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- salt and pepper
- 2 tablespoons tomato paste (I use the tube one)
- 1 cup sliced mushrooms
- 1 cup water, more or less
- 1 teaspoon corn flour
- 1/2 cup plain yogurt
Melt butter and saute onion and garlic until tender Add the chicken, ginger, spices and seasoning. Saute gently for about 10 minutes or until chicken is cooked through. Add the tomato paste, mushrooms and water. Simmer for about 10-15 minutes. Mix small amount of water and cornflour together and use to thicken mixture. Remove from heat. Finish by folding in the yogurt and serving immediately on rice. (Yogurt will curdle if it boils again.) Cook's Notes: I get loved one to measure out the spices while I'm cutting up the chicken and doing the onions. I serve the yogurt at the table, rather than in the dish.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.