Better Butter Chicken

My favorite Indian restaurant in Toronto is called, The Banjara. That's where I ate the classic Butter Chicken for the first time, many years ago. It was the kind of flavor I couldn't wait to go back and have again and again. That inspired me to create my own version, at home, so I could enjoy it more often.

Typically, Butter Chicken is served with white rice and Naan bread. Since making a significant lifestyle change 3 years ago I now leave out rice and bread from my meals. Instead, I add vegetables which transforms it into a health conscious and hearty, one dish meal that I call "Better Butter Chicken".

Classic "Butter Chicken" flavor comes from a combination of seasonings.
Hint: If you're looking to save a little time or if you don't have all these things on hand then you might consider using a store bought flavor starter sauce which you can buy in any grocery. I will tell you both methods.

Today I used two teaspoons of a starter sauce by Patak's for the underlying base flavor in this recipe. Using the flavor starter takes the place of 6 other ingredients. Why not save yourself a little time?

Ingredients...

• 2 Chicken breasts cut in chunks
• 2 Tablespoons of a good oil (good oils are: peanut, extra virgin olive, canola, or flaxseed)
• 2 Tablespoons butter (or your healthy alternate preference)
• 1 chopped onion
• 4 minced or pressed garlic cloves
• 1 cup chopped mushrooms (any type)
• 1 cup cauliflower cut into small florets
• 1/2 cup julienned (think cut shreds) baby spinach leaves
• 1/4 cup Tablespoons table cream (optional)
• 1/4 cup condensed cream of tomato soup
• 1/3 cup skimmed milk
• 2 Teaspoons concentrated Patak's Butter Chicken sauce
• Salt & Pepper to taste

Here's how you do it...

1. Heat the frying pan over medium
2. Add the cut up chicken breasts and stir occasionally cooking until the chicken starts to brown on all sides.
3. Remove the chicken from the pan onto a plate and set aside.
4. In the same frying pan add the 2 tablespoons of oil and butter (or alternative)
   
5. Add the onions and stir cooking for 4 minutes
6. Add the garlic and stir cooking for another 2 minutes
7. Add the mushrooms and cauliflower, turn heat to low and cover for 5 minutes
8. Add Salt & Pepper to taste (approximately 1/2 teaspoon of each)
9. Stir and continue cooking, covered, for another 3 minutes
10. Uncover and add 2 Teaspoons of Patak's concentrated Butter Chicken Sauce
11. Add 1/4 cup condensed Cream of Tomato Soup
12. Add 1/3 cup skimmed milk
13. Add 1/4 cup table cream
    
14. Add the semi-cooked chicken you had set aside
    
15. Uncovered, bring to a simmer over medium heat, reduce to low and allow to simmer 5 minutes
16. Add and stir in the julienned baby spinach leaves, continue simmering another 5 minutes.

Taste and adjust the Salt & Pepper if necessary.

ALTERNATIVE: If you want to add the spices yourself then do not use the concentrated Patak's Butter Chicken sauce and instead...

• 1 Teaspoon minced Ginger
• 1/2 Teaspoon Turmeric
• 1/4 Teaspoon Cinnamon
• 1 Teaspoon Chili Powder
• 2 Tablespoons ground almonds
• 1 8 oz can of whole peeled Tomatoes
• 1 Tablespoon Plain Non-Fat Yogurt
  

If you must serve with a side of rice consider choosing brown rice instead of white as a healthier option.