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Butter Chicken

November 12, 2017

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





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