Low-Fat Version of Indian Butter Chicken
Ready In: 34 mins
Serves: 6
Ingredients
- 3 cups cooked brown rice
- 1 teaspoon canola oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 1 large onion, finely chopped
- 1 teaspoon gingerroot, finely grated
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons cinnamon sugar
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cumin
- 1 (8 ounce) can tomato sauce
- 1 (12 ounce) can fat-free evaporated milk (not sweetened)
- 1 tablespoon I Can't Believe It's Not Butter! Spray
- 1 teaspoon lemon juice
Directions
- If you’re cooking the rice, make sure to start it first.
- Brush a large pan (skillet) with oil.
- Add chicken and cook until one side is browned.
- Turn the chicken and add onion. Cook until onion is clear.
- Add ginger and garlic; cook for 2 minutes.
- Sprinkle on the spices and stir, cook for 2 minutes.
- Add tomato sauce, evaporated milk and either butter spray or butter.
- Reduce heat and simmer uncovered for 20 minutes.
- Serve with rice and a vegetable or two.
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