Indian Butter Chicken - Lightened

Ah. Butter Chicken. Spicy, rich, flavorful...fattening.

My jeans have been fitting better lately, and I would like to keep it that way. After The Husband and I went to an Indian restaurant, I've been having a craving for Butter Chicken but have been too scared about botching my diet to make it. I decided to give in...but experiment a little.

The result was just as creamy and flavorful as the original, and about 600 calories per serving lighter. That is something I can work with!

I served with coconut basmati rice to combat the spice of the chicken.

Indian Butter Chicken - Lightened!
serves 4

1/4 cup butter, divided
1 onion, minced
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 can evaporated skim milk
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. garam masala

1 1/2 lb. boneless, skinless chicken breasts, cut into bite sized chunks
1 T. vegetable oil
2 T. tandoori masala (if you cannot find this, substitute hot curry powder)

cilantro for garnish

Preheat oven to 375.

In a large skillet, melt 1 tablespoon of butter over medium heat. Stir in onion and cook slowly until caramelized. Add in garlic and cook for one minute longer. Remove from pan and set aside.

Melt the remaining butter in a large skillet along with tomato sauce, evaporated milk, cayenne pepper, salt and garam masala. Bring to a simmer (do not let it boil, the milk will break), then reduce heat to low and simmer for 30 minutes, stirring occasionally. Stir in caramelized onions.

While the sauce is simmering, toss cubed chicken with vegetable oil and spread on a large baking sheet. Season with tandoori masala (or curry powder). Bake until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes longer.

Garnish with cilantro.