Indian Butter Chicken (Lower Fat)

3 Tbsp I Can't Believe It's Not Butter
* 1 onion, minced
* 1 tablespoon minced garlic
* 1 (15 ounce) can tomato sauce & 1/4 Cup Tomato sauce set aside.
* 1 Can Fat Free Evaporated Skim Milk
* 1 teaspoons salt-free salt
* 1 teaspoon cayenne pepper
* 1 teaspoon garam masala
* 4 Tbsp Fat Free Plain Yogurt
* ~1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
* 3 tablespoons olive oil
* 2 tablespoons tandoori masala



Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. 1 tablespoons of butter & 1 tablespoon of Olive in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, evaporated skim milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with 1 tbsp olive oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce along with 1/4 cup of tomato sauce and yogurt and simmer for 5 minutes before serving.

Makes eight 3/4 cup servings.