Low-Fat Butter Chicken

Adapted from Sahara Restaurant's Butter Chicken and The Better Butter Chicken


NOTE: This makes a lot of masala (sauce).  I think you can add up to 2 pounds of chicken but I have yet to try this.


Chicken Tikka:

1 pound boneless, skinless chicken breast, cut into 1 inch cubes 

3/4 cup yogurt

1 tbsp ginger-garlic paste

1/2 tsp salt or to taste

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp cayenne pepper

1 tbsp tandoori masala powder

1/2 tsp dried fenugreek seeds, ground


Butter Sauce:

2 tbsp canola oil

1 1/2 cups onion, thinly sliced

1 tin diced tomatoes (28 oz)

10 almonds, ground

1 tbsp ginger-garlic paste

1/2 tsp cayenne pepper

1 tsp cumin powder

1 tsp garam masala

1/2 tsp dried fenugreek seeds, ground

1/4 tsp salt or to taste

2 tbsp sugar

1/3 cup low-fat sour cream

1 tbsp butter


Chicken Tikka:

Preheat oven to 350F

Combine all the ingredients excluding the chicken.  Add the chicken and mix well.  Spread chicken in a lightly greased baking pan and bake for 20-30 minutes until done.  While the chicken is cooking make the sauce.


Butter Sauce:

Heat the oil in the pan.  Fry onions until soft and translucent.  Add ginger-garlic paste and stir for about 1 minute.  Add all the remaining ingredients except for the sour cream and butter.  Cook on medium heat until thick.  Puree.  (I like to leave mine chunky).


When the chicken is done add to the sauce.  Add sour cream and butter.  Stir and cook for another 5 minutes.  Serve hot with naan.


Note:  If you would like a smooth sauce, puree the onions after they become translucent and then return to the pan.  Puree the tomatoes before adding.