Yummm, probably my favourite Indian dish is Butter chicken, and the homemade recipes I have (I actually have three given to me by friends with Mothers who make real Butter chicken) are delicious, but a bit too many calories for a weeknight meal.
So, when I hit on this recipe from the Dieticians of Canada book, “Cooks” I knew we needed to give it a try in our kitchen.
It was wonderful. It doesn’t taste exactly like butter chicken, but it as still delicious. My best suggestion if you are going to make this recipe is mix the spices either the morning or the day before. This gives them a chance to release their oils and mingle together, just like they would if you were cooking them on the stove.
If you are looking for that extra creamy taste, add 2 tbsp of greek yogurt to the chicken mixture before serving. Or serve it as a side for folks to add themselves at the table. To round out the meal, serve with brown basmati rice and a green salad, or steamed green vegetable.
Indian Spiced Chicken (DoC Cooks, page 173) Makes 10 servings, 193 calories/serving with 9.6 g of fat and 24g of protein.
1/3 cup canola oil or grapeseed oil
1TBSP Ground cumin
1TBSP Ground coriander
1 TBSP Ground cinnamon
2 tsp Sweet Paprika
2 tsp hot pepper flakes (to taste)
1 tsp ground giner
1 tsp Garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
2 1/2 lbs of boneless skinless chicken breasts
In a small bowl, combine oil, cumin, coriander, cinnamon, paprika, hot pepper flakes, garlic powder, ginger, black pepper, and salt. Stir to make a thick paste. Cover and let stand for 30 minutes or overnight (best).
Preheat oven to 350F
Cut up chicken into bite size pieces and place in 13×9 sprayed baking dish. Add spice paste and stir to coat chicken well. Bake for 40-50 minutes or until chicken is no longer pink inside.
*if you want a more saucy dish, you can add a 14 oz can of no salt, diced tomatoes before cooking, and mix.
Serve with brown basmati rice and a green vegetable.