Better Butter Chicken

So this recipe is one of my favourites. The recipe is taken from the "Eat, Shrink and Be Merry" cookbook and these girls are great at taking something normally "not so healthy" and making a healthier version. I hope you enjoy! I ALWAYS do!

The way I make it it is 6 servings (approx. 1 cup each) the weight watchers point are SO low... 5 point per serving. If you add rice, it is about 5 points for a cup of rice. Nice and light but SO DELICIOUS!!!

INGREDIENTS

2 tbsp butter (I use marjarine)

1 cup chopped onions

2 tsp minced garlic

1 tbsp grated gingerroot

1 tsp chilil powder (make sure you use a milder one if you have kids :)

1/2 tsp ground tumeric

1/4 tsp ground cinnamon

1 can (19 oz.) diced tomatoes

2 tbsp. tomato paste

1 tbsp. brown sugar

1/2 tsp. salt

1/4 tsp freshly ground pepper

1 whole cooked rotisserie chicken, skin removed and meat cut up (I do use cooked chicken breast on a regular basis)

1/3 cup light (5%) cream

1/4 cup light sour cream or plain yogurt (often I will just use about 2/3 of light sour cream and no light cream)

DIRECTIONS

1. melt butter in deep 10 inch skillet over medium heat.

2. Add onions and garlic, cook slowly, stirring often until onions are tender, about 5 minutes.

3. Add gingerroot, chili powder, tumeric and cinnamon. Cook 1 more minute.

4. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper.

5. Reduce heat to low and simmer for 10 mintes, stirring occasionally.

6. Add cut up chicken, cream and sour cream. Simmer uncovered for 5 more minutes. Remove from heat.

7. Serve over hot basmati rice if desired.

8. Enjoy!

This recipe is also great to make and freeze for lunches or future dinners.