Lower calorie butter chicken

Variation, the restaurant style version: boneless skinless chicken thighs marinated the same way; butter melted in the pan for diced onion, chopped tomatoes, cashews, ginger, garlic, garam masala, chili powder, turmeric and salt; the strained sauce finished with more butter, heavy cream, the chicken and kasuri methi.

Grind fresh garlic cloves to a paste in a mortar and pestle and do the same with the ginger; finely mincing works too.

Chop the chicken breast into roughly one inch cubes and mix with the chili powder, cumin, garam masala, salt, garlic and ginger paste, the juice of half a lime and the yogurt; marinate 15 minutes.

Roughly chop the onions and tomatoes and measure out the evaporated milk while waiting.

Set a cast iron on medium-high heat and sear the chicken pieces until browned at the edges and just cooked through, with no added oil, then remove.

Set a pan over medium heat with a little cooking spray, saute the onions a minute or two, then add the tomatoes, peanut butter, garlic and ginger paste, garam masala, chili powder, salt and turmeric.

Cook down about five minutes, stirring occasionally.

Add water to thin the sauce, then pulse it in a food processor until completely smooth.

Push the sauce through a metal strainer back into the pan to remove the seeds and skins.

On low heat add the butter, the evaporated milk and the cooked chicken and simmer about six to eight minutes until slightly thickened.

Lightly toast the kasuri methi in a pan, crush the leaves between the hands over the dish, then taste and adjust with salt, sugar, garam masala or chili powder.