Lighter Butter Chicken

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     Lately we’ve been trying to eat healthier at our house.  Every year winter comes and I stay inside and gain weight.  With spring on the horizon the stores are starting to stock more fresh fruits and vegetables and it’s easier to eat healthier.  This recipe is an easy one for the winter time because it doesn’t include vegetables and the spices are warm and fragrant.

     I’ll admit that I’ve never had Butter Chicken before but I’ve been seeing it more and more on blogs lately.  When Jessi from Gourmet Day to Day posted a light and weeknight friendly version I finally went for it.  This dish easily came together in less then a half hour.

     The sauce on the chicken is creamy with sweet and spicy elements.   I served it over top of couscous and the sauce went well with it.  It smelled wonderful as it was cooking.  The sauce is thick and I definitely couldn’t tell it was light.  This will be on our weeknight menu again soon.

Lighter Butter Chicken  (slightly adapted from Gourmet Day to Day)
1 T. olive oil
1 small onion, chopped
2 T. garlic, chopped
1 T. ginger, chopped
2 T. tomato paste
1 T. brown sugar
1 T. cumin
1 T. garam masala
1 t. red chile flakes
1 t. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 c. plain Greek yogurt
1/2 c. water
couscous for serving

1. In a large skillet heat the olive oil over medium high heat.  Add in the onion, garlic, and ginger.  Cook for 5 minutes or until the onion is golden.

2.  Add the tomato paste, brown sugar, garam masala, red chile flakes, and salt then cook for 2 additional minutes.

3. Stir in the chicken cubes and mix well to coat. Add the yogurt and water then cook until the chicken is completely cooked, about 10 minutes.

4.  Serve hot over couscous or rice.

This post linked to:
 Cast Party Wednesday, What’s Cooking Wednesday, Frugal Food Thursday,
Full Plate Thursday, It’s A Keeper Thursday,