Weight Watchers Butter Chicken Food

MILD BUTTER CHICKEN

Steps:

• Lightly spray a 20cm-base saucepan with oil and heat over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened. Add chicken pieces and cook, stirring, for 3-4 minutes or until chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook, stirring, for 1 minute or until fragrant.
• Add tomatoes, passata, 1 cup (250ml) water and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook, stirring, for 1 minute or until spinach wilts. Remove and discard cinnamon stick. Serve butter chicken with basmati rice.

BUTTER CHICKEN

Steps:

• Heat the oil in a saucepan over medium heat. Cook the onion, garlic and ginger, stirring, for 3 minutes or until soft. Add the chicken and cook, stirring, for 1 minute. Add the garam masala, cumin, coriander and chilli flakes and cook, stirring, for 1 minute or until the chicken is well coated in spice. Add the passata and pumpkin. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Stir in the milk.
• Meanwhile, cook the pappadums in the microwave following packet instructions.
• Cook the spinach and peas in a saucepan of boiling water for 2 minutes. Drain.
• Divide rice, curry, spinach and peas among serving plates. Serve with the pappadums.

INDIAN BUTTER CHICKEN

Steps:

• Combine half the yogurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes.
• Meanwhile, melt the low-fat spread in a large pan set over a low heat. Add the onion and cook for 15 minutes until slightly caramelised. Add the ginger and garlic and cook for a further minute, then stir through the tomatoes, tomato purée, remaining garam masala and chilli powder. Add 300ml water and simmer for 20 minutes until thickened.
• Heat the oil in a large pan set over a medium heat. Add the marinated chicken and fry for 5-6 minutes until browned; you may need to do this in batches. Transfer the chicken to the pan with the curry sauce, cover and simmer for 10 minutes. Stir through the remaining yogurt and the coriander.
• Scatter over the extra coriander leaves and serve the butter chicken with the mini naan breads on the side.

WEIGHT WATCHERS BUTTER CHICKEN

Steps:

• Lightly spray a 20cm base saucepan with oil and heat over a medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened.
• Add chicken pieces and cook, stirring, for 3 - 4 minutes or un til the chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook stirring for 1 minute or until fragrant.
• Add tomatoes, passata, 1 cup of water and bring to boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook stirring for 1 minutes or until spinach wilts.
• Remove and discard cinnamon stick. Serve butter chicken with the cooked basmati rice.

Steps:

• Cook chicken breast on stove top until no longer pink. Cut into bite sized pieces and set aside diced chicken.
• Heat oil in medium pot on medium heat for 1-2 minutes. Add minced garlic and saute for 5 minutes. Add tomatoes and tomato paste, then add spices and saute for 5 minutes.
• Stir in water and heat sauce over medium to high heat until sauce is thoroughly warm.
• Reduce heat to low ( a gentle simmer ) and whisk in Greek yogurt and condensed milk and heat until warm, whisking constantly.
• Once warm, set aside, then add cooked chicken.
• Serve over jasmine rice, basmati rice or cauliflower rice.

CHAR-GRILLED CHICKEN WITH SAGE BUTTER AUST WW 4PTS

Steps:

• Heat a char-grill or barbecue until hot.
• Coat the chicken breasts with cooking spray and cook for 1 to 2 mins on each side or until golden and cooked through.
• Heat the spread in a small saucepan.
• Add the sage and cook until just crisp.
• Place the chicken onto warm plates and pour over the sage butter.
• If desired. serve on a bed of steamed green beans.

WEIGHT WATCHERS CROCK POT CHICKEN CHILI

Steps:

• In sprayed, nonstick skillet, sear chicken.
• Add to crock pot with remaining ingredients.
• Cook on LOW for 6 to 8 hours.

BABZY'S BETTER BUTTER CHICKEN - WW 4 POINTS

Steps:

• In a large saucepan, saute onion and garlic in butter, until onions are soft.
• Slice chicken breasts into bite sized pieces.
• Combine spices (except garam masala) and toss chicken pieces until well coated.
• Add the chicken to the onions and saute until the chicken is lightly browned on all sides.
• In a separate bowl or large measuring cup, combine the fat-free cream, tomato sauce, fat-free sour cream and garam masala with a whisk, then pour over chicken mixture.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes, making sure that chicken is cooked through.
• Serve over rice and garnish with cilantro if desired.

WEIGHT WATCHERS PEANUT SAUCE

Steps:

• In a small food processor blend together all ingredients until creamy.
• Serve with grilled chicken, pork chops and/or vegetables.

WEIGHT WATCHERS PARMESAN CRUSTED CHICKEN SCHNITZELS

Steps:

• Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
• Mix the rest of the ingredients together and then put them into a large bowl.
• Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• Bake at 200C/400F/Gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

CHICKEN DIANE (WEIGHT WATCHERS)

Steps:

• Melt the butter in a pan and cook chopped chicken.
• Add the onions and cook until soft.
• In a bowl combine steak sauce, Worcestershire sauce and mustard.
• Pour sauce over chicken and onions and cook until heated through.
• Serve over rice.