Lisa Williams' Butter Chicken

Finalist in the 2007 Tegel Lean & Lite Recipe Make Over Competition

2 Tbsp canola or rice bran oil
1 onion, finely diced
1 clove garlic, crushed and chopped
2 Tegel Lean & Lite Skinless Breast Fillets, diced (about 240g total)
1/2 tsp each ground ginger, chilli, turmeric, cinnamon
1/2 cup Lite & Creamy evaporated milk
1-2 Tbsp tomato paste (to taste)
1 tsp honey
1/2 tsp garam masala

Heat the oil in a large non-stick pan then add the onion and garlic and cook until soft but not browned.

Cut the Tegel Lean & Lite chicken breasts into 2-3cm cubes and add them to the onion and garlic mixture. Combine ginger, chilli, turmeric and cinnamon, and sprinkle these over the chicken. Toss the chicken in the spices until it is evenly coated.

Cook the chicken, stirring frequently until it is golden. Stir in the evaporated milk and tomato paste (use the larger quantity for a stronger tomato flavour and colour). Cover and simmer gently for about 8 minutes or until the chicken is cooked through, then stir in the honey and garam masala to taste.

Serve with rice and garnish with chopped coriander leaf and/or bay leaves. Add a side of steamed, seasonal vegetables.