I love butter chicken, but for those of us looking to reduce the amount of saturated fat we eat the traditional version maybe isn't the best choice.
This version uses a leaner cut of chicken and lite evaporated milk rather than cream. With only a tablespoon (or three, depending how spicy you like it!) of pre-prepared tandoori paste it is also a lower salt option than using a jar of butter chicken sauce.
It falls squarely under the 'quick and easy to make' category - on the table in under 30 minutes. Served with some rice, pappadums and fresh cucumber it makes a really tasty weekday meal.
500 g chicken breast, skin and fat removed
1 tablespoon of olive oil
1-3 tablespoons of tandoori paste (depending how spicy you like it)
1 tablespoon tomato paste
1 can lite evaporated milk
2 tablespoons brown sugar
1 tablespoon cornflour
handful baby spinach leaves
coriander, to garnish
Cut the chicken into 2-4cm chunks
Heat olive oil in a large saucepan or wok
Add chicken, cooking until lightly browned
Add tandoori and tomato pastes and stir until chicken is coated, then cook for a further 5 minutes, stirring ocassionally
Meanwhile, mix brown sugar, cornflour and evaporated milk together
Add to the chicken and bring to boil
Let simmer for 5-10 minutes or until sauce has thickened
Add the baby spinach leaves and stir through
Just before serving, sprinkle with coriander