Evelyn’s Healthier(ish) Indian Butter Chicken Recipe

I made a marginally healthier version of Indian Butter Chicken for dinner tonight and it was really tasty!  I got the original recipe from Allrecipes.com (my savior) and made a bunch of changes here there based on the reviews and what I thought I’d like.  Here’s my version:

Evelyn’s Healthier(ish) Indian Butter Chicken

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour

Servings: 6
Calories per Serving:~250

INGREDIENTS:
15 chopped, steamed carrots sticks (it’s what I had in the fridge & I microwave-steamed them)
1 onion, minced
1 tablespoon minced garlic
4 Tablespoons margarine
1 can fat-free evaporated milk
1/2 teaspoon salt
1 1/8 teaspoon cayenne pepper (omit or use less if you don’t like heat)
1 teaspoon garam masala
1  ( 15 ounce )  can tomato sauce        
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
1 tablespoon Curry Powder

DIRECTIONS:
1. Preheat oven to 375 degrees F  ( 190 degrees C ) .
2. Melt 2 tablespoons of margarine in large skillet (I used my giganto wok ’cause I’m asian like that) over medium heat.  Stir in carrots, onion & garlic, & cook slowly until the onion caramelizes, about 15 minutes.
3. Add the remaining margarine to the skillet over medium-high heat along with the tomato sauce, evaporated milk, salt, cayenne pepper, & garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.
4. While the sauce is simmering, toss cubed chicken with curry powder until coated, then spread out onto a foil-lined baking sheet (no mess!).
5. Bake chicken in preheated oven until no longer pink in the center, about 10 minutes.  Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

I served it over 1 1/4 cups of steamed white rice.

It had loads of kick and flavor.  AWESOMENESS (in my personal opinion…)  Happy cooking!