Recipe Name Butter Chicken Submitted by rhonda68 Recipe Description This recipe utilizes authentic Indian Butter Chicken methods, with lower fat yogurt and cream choices. Quantity 0 Quantity Unit Prep Time (minutes) 120 Cook Time (minutes) 60 Ready In (minutes) 180

Ingredients Amount Measure Ingredient 6 servings boneless skinless chicken breasts 1 tablespoon Ground Cinnamon 1 tablespoon cardamom, ground 1 tablespoon cloves, ground 1 1/2 teaspoon Spices, ground cumin 1 tablespoon garlic crushed 1 tablespoon ground ginger 1 tablespoon chili pepper flakes 1/4 cup butter, softened 2 cans (28 fl oz) tomatoes canned, crushed 1 medium (2-1/2" dia) Onion, minced 1 teaspoon cumin, ground 1 teaspoon curry powder 1 teaspoon turmeric, ground 1 teaspoon grounded coriander (dry) 1 teaspoon garam marsala 1/2 cup cilantro, fresh, chopped 1/2 cup (8 fl oz) Greek Yogurt, plain, low fat 1/2 cup cream, half and half, fat free 1 tablespoon raw sugar Steps Sequence Step 1 Cut up chicken breasts in chunks and brine in salt in water,refrigerate for 2 hours (or more). Heat oil add cinnamon (grind sticks if possible), cardomom (grind pods if possible) cloves (grind whole if possible), and cumin (best to grind fresh seeds). Saute for ½ min. Stir in garlic, ginger, onions, and hot peppers another ½ min. Add tomatoes cumin, coriander, turmeric and salt cook another 10 min. Add coriander leaves and garam masala. Stir in yogurt and cream. Add 1 tbsp of raw sugar (optional). Add chicken chunks. Cook on medium until chicken is cooked right through. Serve with chopped coriander on top.