recipe review: butter chicken

Butter chicken is an Indian dish that I've yet to try at an Indian restaurant because I love my version so much!  I originally read about it on the Pioneer Woman's blog, but it was made with a lot of butter and cream.  It was delicious!  But it wasn't all that good for me, so I put it into my recipe box and forgot about it.  

One day, my boyfriend asked me what had happened to it and why I hadn't made it again.  I told him that it was pretty fattening, but I decided to try to make it healthier with the Weight Watchers Recipe Builder tool.  

So here goes!  

Better Butter Chicken

6 servings

9 points plus

1 pound of chicken cut into small bite size pieces (I use chicken breasts)

5 cloves of garlic, smashed or finely chopped

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground cardamom

1 lime, juiced

Put all of this into a plastic bag and marinate it overnight in the refrigerator.  Please note, I use all of that cayenne pepper and usually some more because I love the heat!  

1/4 cup salted butter

1 diced onion

14 ounce can tomato sauce

14 ounce can diced tomatoes

2 cups fat free milk

1 cup white rice

2 cups water

one bunch cilantro

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. 

Add the rice to the boiling water and cover.  Simmer for 20 minutes.

Add the milk just before serving and heat through.  Top with finely chopped cilantro and serve over the rice.

This recipe packs a lot of flavor and I think that's why I love it so much!  I can get loads of tomatoes and some delicious chicken all on one plate and the spices you use to marinate the chicken absolutely send it over the top.  Try it on your picky eaters, because even my picky eater loves it.