Ingredients
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1
-
2
-
1
-
-
-
-
-
Directions
The Better Butter Chicken, A healthier rendition of the popular Indian dish, that doesn’t use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry!, I followed the recipe but blended the onion-garlic-spice-tomato mixture before adding the chicken and cilantro, so the sauce was a smooth butter chicken sauce. It was excellent!, I make this dish from the original recipe which calls for 3/4cup of light sour cream or yogurt not 1/4 as this recipe calls for. A couple of the reviews below have said that there was not enough sauce or the finished dish seemed thick. This would be why. I submitted this revision to the recipe and also added the nutrtional info and a tip from the original recipe.
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Steps
|
1
Done
|
Melt Butter in a Deep, 10-Inch Skillet Over Medium Heat; Add Onions and Garlic; Cook Slowly, Stirring Often, Until Onions Are Tender - About Five Minutes. |
|
2
Done
|
Add Gingerroot, Chili Powder, Turmeric and Cinnamon; Cook One More Minute. |
|
3
Done
|
Add Undrained Tomatoes, Tomato Paste, Brown Sugar, Salt and Pepper; Reduce Heat to Low; Cover and Simmer For 10 Minutes, Stirring Occasionally. |
|
4
Done
|
Add Cut-Up Chicken, Cream and Sour Cream; Simmer, Uncovered, For Five More Minutes. |
|
5
Done
|
Remove from Heat and Stir in Cilantro; Serve Over Hot Basmati Rice, If Desired. |
