If there is one Indian dish that most people have heard of, it's butter chicken! It just has the right combination of spices, the sauce is succulent and smooth (because of the butter of course!), and it just melts in your mouth. The chicken is cooked until fork tender, and pair it with fragrant basmati rice and you have a match made in heaven! It is undoubtedly one of my favourite Indian dishes, but like most dishes I make, I can't get myself to use a ridiculous amount of butter. At least if I make it, I can't do it! That's why I leave the chefs to do their work at the back of the restaurant and I eat unknowingly. Not wise I know, but sometimes I indulge! (one of my guilty pleasures I have to admit!). So I found this lighter and healthier version of this famous dish, with all the bells and whistles I love about it. It was a big hit at my household, and I'll definitely be making this again sometime soon! I highly recommend it folks! Give this a try tonight!

Adapted from "The Better Butter Chicken" recipe, from The Looneyspoons Collection. By: Janet and Greta Podleski. (Copyright 2012).

Serves 5

  • 2 tbsp butter
  • 1-1/2 cups onions, chopped
  • 2 tsp garlic, minced
  • 1 tbsp gingerroot, grated
  • 1-1/2 tsp chili powder
  • 1-1/2 tsp each: ground coriander, ground turmeric
  • 1/2 tsp each: ground cinnamon, ground cumin
  • 1 can (28 oz.) no-salt added diced tomatoes, drained
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 tbsp brown sugar
  • 1/4 tsp each: salt and freshly ground black pepper
  • 1 whole cooked rotisserie chicken, skin removed and meat cut up 
  • 1/3 cup light (5%) sour cream
  • 1 tbsp fresh cilantro, minced
  • Hot cooked basmati rice (to serve) OR eat with naan bread

1. Melt butter in a deep large skillet, over medium heat. Add the chopped onions, and garlic. Cook, stirring often, until the onions are tender. This should take a good 4-5 minutes.

2. Add in the gingerroot, chili powder, coriander, turmeric, cinnamon, and cumin. Cook for 1-2 minutes. Add in the diced tomatoes, chicken broth, brown sugar, salt, and pepper. Reduce the heat to low, cover and simmer for a good 10 minutes. Making sure to stir occassionally.

3. Add cut-up chicken and the light sour cream. Simmer, uncovered, for about 5 minutes more. Remove from heat and stir in the chopped cilantro. Serve over the cooked hot basmati rice and seriously enjoy!!

Cook's Tip: If you don't have rotisserie chicken, don't fret! Use 3 lean cooked chicken breasts, cut up into cubes and add them in!

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