"Butter Chicken" Sauce

Hi guys....!!

Since I've been on my WW journey hubby and I don't often eat the same meals so when I find something that suits us both I'm all over it. At the beginning of lockdown I was rooting around in the freezer and came across a portion of Butter Chicken that I had made using a a ready made sauce...it was great so I decided to find a Butter Chicken recipe that I could make at home....found this one (can't remember where it came from...normally I'm red hot on this but I've not been blogging regularly for a while so didn't think to record where it came from apologies if this is yours...no malice intended)

This recipe serves 6 so I make it up and then divide it into 3 portions for us two and freeze it. Just a note.....the first time I used this sauce from the freezer I forgot to add the Canderel and the creme fraiche.....so now I write myself a note on the label....LOL!!!
 
I served mine with Cauliflower rice and a couple of Low Fat Poppadoms (2sp) and I made up a quick and easy version of Mint chutney (Its 1 large chopped onion with the juice of 1 lemon and some dried mint...make as far ahead as you can remember for your meal and leave to marinate)

I put this in the WW recipe builder and it comes out at 1sp per portion (thats for the half fat creme fraiche)

The recipe can be used in a meat free recipe ...the chicken breast is in the photo because I was making Butter Chicken for our supper.... :)


Lets stay Strong guys
Sue
x

Ingredients

10 sprays Tesco Pure Rapeseed Oil Spray

1 large Onion sliced

1 clove Garlic, minced

1 tablespoon Root Ginger, minced or finely grated

1 ¹⁄₂ level teaspoons Ground Cumin

1 ¹⁄₂ level teaspoons Garam Masala

1 level teaspoon Dried Coriander,

1 large can Chopped Tomatoes

¹⁄₂ level teaspoons Chilli Powder

1 teaspoon Salt

2 level tablespoon Half Fat Crème Frâiche

15g Canderel Sugarly

Method

Spray a large skillet or pot and place over medium-high heat.

Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant,

....then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add chopped tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

                                                               

                                                            Before and after simmering

Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 1/4 cup). You may need to work in batches depending on the size of your blender.

At this point it can be frozen in batches. When ready to use stir the creme fraiche and Canderel through the sauce before serving.