Low Fat Butter Chicken

Name: Low Fat Butter Chicken
Ingredients: 800 g skinless chicken breasts; 1 medium onion, diced; 1/2 teaspoon ginger, crushed; 1 teaspoon garlic, crushed; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1 teaspoon dried coriander; 2 teaspoons paprika; 1/2 teaspoon cumin; 1/8 teaspoon chili powder; 2 teaspoons chicken stock powder; 4 tablespoons tomato paste; 1 tablespoon cornflour; 375 ml evaporated skim milk

14 ingredients

6 steps

Ingredients

800 g skinless chicken breasts
1 medium onion, diced
1/2 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon chili powder
2 teaspoons chicken stock powder
4 tablespoons tomato paste
1 tablespoon cornflour
375 ml evaporated skim milk

Directions

1

Cut chicken into bite sized pieces.
2

Coat a large non-stick frypan or wok with cooking spray and saute chicken, onion, garlic (in jar) and ginger (in jar) until the pieces are nearly cooked.
3

Add all the spices and cook for one minute until aromatic, then add stock powder.
4

Add tomato paste (no added salt) and fold through chicken.
5

Blend cornflour with the light evapourated milk then add to the pan, stir continuously mixing well until boiled.
6

Simmer for a little while and serve over basmati rice.