Ingredients

• 1 Tbsp extra virgin olive oil

• 1 small red onion diced

• 2 garlic cloves minced

• 1 Tbsp finely minced ginger

• 2 Tbsp tomato paste

• 1 Tbsp honey

• 1 Tbsp each ground cumin & Garam Masala

• 1 tsp ground turmeric

• 1⁄4 tsp chilli flakes

• 1⁄2 tsp salt

• 1 3⁄4 lbs boneless skinless chicken thighs, cut into bite sized pieces

• 1⁄4 Cup plain Greek low fat yoghurt

• 1⁄2 Cup water

Directions

1. Add oil to the frying pan.  When hot add onion, garlic, ginger and brown for a few minutes.
2. Add cumin, garam masala, chilli flakes, turmeric and salt. Stir until fragrant (1 minute, being careful not to burn the spices).
3. Stir in tomato paste and honey. 
4. Add chicken pieces and stir to coat.
5. Add water and yoghurt and simmer covered over medium heat for 20 minutes.
6. Garnish with fresh chopped cilantro and serve.

NUTRITIONIST’S TIP:

Butter chicken traditionally has full fat cream and butter in it, hence its name, which gives it a lovely thick and creamy consistency.  This recipe, while missing the enormous amount of fat, still delivers on flavour but without the calories.  I like to serve this with naan bread or basmati rice.  Quinoa would also be a good substitute.