Low Fat Butter Chicken
Eat shink and be merry
Steps
Tandoori chicken.
Poke raw chicken thighs in several places with a fork.
Place chicken in a large , heavy-duty , resealable plastic bag.
Add tandoori marinade to bag.
Turn bag several times to coat chicken with marinade.
Marinate chicken in refrigerator for at least 6 hours or overnight.
Preheat oven to 425f.
Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes , or until cooked through.
Do not overbake the chicken , or it will be dry.
When cool enough to handle , cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.
Butter chicken sauce.
While chicken is baking , make sauce.
Melt butter in a large pot over medium heat.
Add onions and garlic.
Cook slowly , stirring often , until onions are tender , about 5 minutes.
Add gingerroot , chili powder , turmeric , ground coriander , cinnamon and cumin.
Cook 1 more minute.
Add drained tomatoes , broth , brown sugar , salt and pepper.
Reduce he.
Ingredients
boneless skinless chicken thighs, tandoori marinade, butter, onions, garlic, gingerroot, chili powder, ground turmeric, ground coriander, ground cinnamon, ground cumin, diced tomatoes, reduced-sodium chicken broth, brown sugar, salt, fresh ground black pepper, light sour cream, fresh cilantro, smooth cashew butter, cooked basmati rice