I think the key to making a good butter chicken is the right balance of spices, I think this recipe accomplishes that nicely.
Low Fat Butter Chicken
1/2 tsp each of ground spices: ginger, chilli, turmeric, cinnamon, garam masala, salt
450 g skinless chicken breast, cubed
25 g reduced fat spread (or coconut oil, or butter)
1 onion, finely diced
4 cloves of garlic, crushed or finely diced
3 - 4 Tbsp tomato paste
1 Cup light and creamy evaporated milk
1. Combine all the spices in a small bowl, add the chicken and toss to coat.
3. Add the evaporated milk and tomato paste, combine well and cook for another 5 minutes.
4. Serve over rice.
Carbs 14 g
Fat 5 g
Protein 33 g