Tuesday, May 15, 2012
OK, so again with the writing blogs for homework as part of the 100 Days of Summer challenges. Here it is 11:37 pm PST and I'm writing a blog about Butter Chicken because I have to in order to get extra points in the challenge. Can anyone say Com-pet-i-tive?
Like I said in the title, I'm not Indian. Heck my hair is blonde ... at least it is right at the moment. You never know it could change next week. I'm weird that way. And I am turning 50 so I could get into this whole mid-life crisis thing and colour my hair blue or something. But I doubt it. Because in reality if I'm at mid-life that means I have to live to 100, which would be cool and all, but I may be pushing it. I think my time for mid-life crisis is over. Oh well. I'll just stick to mental pause.
But, I digress. So our challenge was to make over a recipe and then blog about it. Something that I used to make a lot of during my decades of fattening myself up like the fatted calf was Butter Chicken. My son loves this so much that he requests it for his birthday dinners - that or my lasagna. When I say I'm making Butter Chicken everyone goes "Yippee". Really they say "Yippee!" Then I do my version of a Bollywood dance (screwing in the ceiling light bulbs) and they roll their eyes and leave. Pfft. No sense of humour.
So here it is as unauthentic blonde chick from Canada as it may be ...
1 Tbsp Oil (divided)
1lb Boneless Chicken Breast chopped in 1" chunks (its better with chicken thighs but we're reducing fat as much as possible)
1 onion chopped
2 Cloves garlic, minced
1 Tbsp Fresh Ginger, finely chopped
2 Tbsp butter, the real thing please. No margarine - that stuff is evil.
2 tsp lemon juice - (like from a real lemon that you cut in half)
1 tsp each Garem Masala & ground Cumin
1/4 tsp Cayenne Pepper (or more to taste ... yes please)
1 Cup Tomato Sauce
1 Cup Fat Free Evaporated Milk
1/4 Cup Plain Low Fat Yogurt
S&P to taste
Heat 1 tsp of oil over med/high heat in a large sauce pan and cook the chicken until lightly browned. Remove chicken and set aside.
Heat the remaining oil in same pan. Saute onion, garlic and ginger until soft and fragrant (in other words you can smell it). Stir in the butter, lemon juice and spices. Cook stirring for one minute. Add the tomato sauce and continue cooking for another 2 minutes stirring frequently (think more exercise). Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes. (Stirring often - see its turning into a mini workout).
Add the chicken back to the sauce and bring to a boil. Reduce heat to low and simmer for 15 mins until sauce has thickened and chicken is cooked through.
Taste and adjust seasonings as necessary. I like to garnish with fresh chopped cilantro.
Great over brown rice. And to show I'm completely unauthentic, I add a side of steamed green beans. Serves 4. I haven't calculated the calories yet.
I reduced the fat by cutting the oil in half. Switching from chicken thighs to chicken breasts (although I dunno about that one), using fat free or low fat evaporated milk instead of cream and a low fat yogurt.
This is not something that you should eat every night of the week. But say Sunday Dinner with the family, go light on the afternoon snack and allow for some extra calories in the evening meal. Enjoy your dinner folks! I know I will be. I'm making this next Sunday I think!