The Better Butter Chicken
Fragrant Indian butter chicken.
It's the star of India! A real jewel. A gem of a recipe. Our healthier rendition of this popular
ethnic dish doesn't use gobs of butter and tons of heavy cream, so you can save those precious
calories for dessert.
2 tbsp butter
1 ½ cups chopped onions
2 tbsp minced garlic
1 tbsp grated gingerroot
1 ½ tsp chili powder
¾ tsp each ground coriander and ground turmeric
½ tsp each ground cinnamon and ground cumin
1 can (28 oz/796 mL) no-salt-added diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tbsp brown sugar
¼ tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (see tip)
1/3 cup 1/t cup light (5olo) sour cream
1 tbsp minced fresh cilantro
Hot cooked basmati rice (optional)
* Melt butter in a deep, 1O-inch skillet over medium heat. Add onions and garlic. Cook slowly,
stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander,
turmeric, cinnamon and cumin. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar,
salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
* Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from
heat and stir in cilantro. Serve over hot basmati rice, if desired.
MAKES 5 SERVINGS
PER SERVING 297 calories, 1 0.5 g total fat (5 g saturated fat), 33 g protein, 18 g
carbohydrate,4 g fiber, 102 mg cholesterol, 395 mg sodium
Recipe Tip: Using a store-bought rotisserie chicken makes this recipe much tastier than using
plain, cooked chicken breast. The combination of dark meat and light meat makes it absolutely
scrumptious! Remove all of the skin from the chicken, discard the wings and cut the meat from
the thighs and breasts into large chunk. Don't shred or cut the rneat too-small, or the finished dish
won't look very appealing.
Note from Glynis: I used chicken thighs instead of the whole cooked chicken and they worked