Healthier Version Of Butter Chicken - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided into two
1 lb boneless skinless chicken thighs, cut in bite-size pieces
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon garam masala
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup tomato sauce
1 cup Carnation Evaporated Milk
1/4 cup plain yogurt
salt and pepper

Preparation

Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
Heat the remaining oil in a large saucepan over medium-high heat. Saute onion, garlic and ginger until soft and fragrant. Stir in the butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in evaporated milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often to avoid burning.
Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.
Serve on a bed on basmati rice and or Indian bread and garnish your chicken dish with chopped cilantro.