Butter Chicken

Recipe courtesy of Chatelaine Magazine.

Ingredients:

1 tsp oil
4 skinless, boneless chicken breasts, about 500g, cut into 1-in. cubes
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp grated ginger
2 tsp garam masala
1 tsp tumeric
1 tsp paprika
1 tsp ground coriander
1/4 tsp cinnamon
680-mL bottle tomato passata
1/4 cup cashew or almond butter
2 tbsp 35% cream (or Greek yoghurt)
1/2 tsp salt
1/2 cup chopped cilantro

Method:
o Heat a large frying pan over medium.
o Add oil, then chicken.
o Cook until chicken is browned and no pink remains, 3 to 5 min.
o Transfer to a plate.
o Add onion, garlic, ginger and spices to pan.
o Cook, stirring often, until onion starts to soften, about 3 min.
o Return chicken and any juices to pan.
o Stir in tomatoes, and scrape up and stir in any brown bits from pan bottom.
o Simmer, covered, until slightly thickened, about 5 min.
o Add cashew butter, cream (or yogurt) and salt.
o Stir until no streaks remain.
o Sprinkle with cilantro and serve!

Makes 4 servings; count each as 3 protein and 1 fat.