Healthier Version of Butter Chicken

I lived in India for three years, but always felt that the traditional butter chicken dish was too rich given all the ghee... clarified butter they use. I tried this recipe and was pleasantly surprised! Will definitely make it again! Easy and very tasty. Something you can easily surprise your guests with.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil, divided into two
• 1  lb boneless skinless chicken thighs, cut in bite-size pieces
• 1  onion, chopped
• 2  garlic cloves, finely chopped
• 1  tablespoon ginger, finely chopped
• 2  tablespoons butter
• 2  teaspoons lemon juice
• 1  teaspoon garam masala
• 1  teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 1  cup tomato sauce
• 1  cup Carnation Evaporated Milk
• 1⁄4 cup plain yogurt
•  salt and pepper

Directions

1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2. Heat the remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
4. Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.