I tried to come up with a healthier version of Chicken Makhani since this dish is usually loaded with a lot of fat. I used whole milk instead of cream and used lower fat yoghurt, and use boneless skinless chicken breast. However I did use butter to help add in some richness, but it is still much lower in fat and tastes great.

Ingredients

• 3 large boneless skinless chicken breasts cut into 1″ cubes
• 1/2 cup low fat yogurt
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (cayenne pepper)
• 1/4 tsp cumin powder
• 1/2 onion chopped coursely
• 1″ piece of ginger sliced across the fibers
• 5 cloves of garlic
• 1 tablespoon of olive oil
• 1 Serrano pepper stem cut off
• 2 tablespoons butter
• 1 8 oz can of tomato sauce
• 1/4 cup whole milk
• 1/2 tsp salt

Directions

Add yogurt into a bowl and mix in garam masala and when mixed evenly add chicken and stir to coat the chicken. Cover and put into the refrigerator for 1 hour to marinate. Add onion, garlic, serrano pepper, and ginger to a food processor and process till it becomes a paste. Heat pan till hot and add olive oil and chicken. Brown chicken, but do not cook all the way through then set aside in a bowl. Add the paste from the food processor to the pan and fry till most of the liquid has evaporated. Now add chicken, cayenne pepper, cumin, tomato sauce, butter, and milk to pan and cook uncovered for about 5 – 7 more minutes till the chicken is fully cooked. I served with brown rice to keep it healthy all around.