Mama's In The Kitchen
Indian Butter Chicken
Main Dish – Chicken
Adapted from Food Network Sara's Secrets Episode: Rotisserie Chickens To The Rescue
Posted by Scarehair
July 6, 2008
My notes: This recipe was given to me by Killie. I’ve modified it from there. I've been craving Indian food and this was so tasty. You can sub spinach or peas for the kale, just be sure to add at the end and heat through (instead of simmering for 10 minutes) before adding the fat free half-n-half. Original recipe used rotisserie chicken, heavy cream, full fat butter, peas, and did not include mushrooms. Serve over jasmine rice. Find Garam Masala in the spice section of your grocery store.
3 Tablespoons light butter
1 large onion, chopped
2 cloves garlic, minced
1 Tablespoon tomato paste
1 Tablespoon garam masala
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
15 ounces tomato sauce (1 can)
14 1/2 ounces diced tomatoes (1 can undrained)
2 boneless skinless chicken breast, diced 1"
8 ounces sliced mushrooms
3 Cups kale, chopped
1/3 Cup fat free half-and-half
1. Saute chicken in dutch oven sprayed with cooking spray over medium high heat until chicken is golden. Remove chicken to bowl and set aside.
2. Reduce heat to medium. Melt butter in dutch oven. Add onion and mushrooms and saute until onions are translucent. Stir in tomato paste, garlic, and spices. Cook for 1 minute, stirring constantly to prevent burning. Add tomato sauce and diced tomatoes in juice and stir well. Add chicken and chopped kale. Stir to blend. Cover and simmer until kale is tender, about 10 minutes (check to see if its ready before then).
3. Turn off heat. Add fat free half-n-half to dutch oven and stir to combine. Serve over jasmine rice.
At 4 Servings - Cal: 293, % from fat: 21, Total fat: 7g, Fiber 5g
At 6 servings – Cal: 195, Total Fat: 5g, Fiber: 4g