Butter Chicken Version 2

Photo: Eva Taylor

Ingredients

12 ounces Skinless/Boneless chicken breasts, cut up into 1-2” cubes

2 tablespoons tomato paste

cup Water to make ½ when mixed with tomato paste

2 teaspoons grated fresh ginger

150 mL Carnation Evaporated Milk

1 teaspoon garam masala

teaspoon ½ salt

1 tablespoon Splenda Brown Sugar

1 fresh green chili, seeded & finely chopped (optional)

1/8 teaspoon cayenne pepper

2 teaspoons lemon juice

1 teaspoon toasted cumin seeds, ground

50 grams unsalted butter or ghee (Indian clarified butter)

1/2 cup no fat yogurt with 1 tsp flour, mix well

Preparation

In a large measuring cup, add tomato paste and add enough water to make 1/2 cup, mixing as you go. Add everything except the butter, chicken and yogurt to blend the sauce well.

In a large sauté pan or skillet, melt the ghee/butter and add the sauce. Bring to a simmer and stir until butter is well incorporated in the sauce. Heat for one minute or so.

Add the chicken and stir until they chicken is cooked through.

Add the yogurt and stir well.

Serve with naan bread and basmati rice.