Thursday, August 30, 2012

No-Butter Chicken

I've had this recipe bookmarked for quite some time now. I absolutely love butter chicken and when I found that it is Max's favorite meal, I knew I had to get a recipe for it.

For those of you that don't know, Butter Chicken is a very popular Indian dish that is thought to have originated in New Delhi. It is typically made with chicken cooked in a Tandoor, but can be roasted or pan cooked as well. The chicken is cooked with various spices (like Garam Masala, cumin, turmeric, and chili) and a tomato butter cream sauce.

This version is quick, taking about 30 minutes to prepare, very tasty, and omits the butter, making it a healthy option when you're craving this particular dish.

I knew I had a hit on my hands when I brought the bowl of chicken to the table and Max went crazy for it. He ended up eating three helpings! I served the chicken with brown rice and broccoli for a very healthy, filling meal.

No-Butter Chicken
From Gourmet Day to Day


1 Tablespoon Olive Oil
1 Small Onion, diced
2 Tablespoons Garlic, minced
1 Tablespoon Ginger
2 Tablespoons Tomato Paste
1 Tablespoon Brown Sugar
1 Tablespoon Cumin
1 Tablespoon Garam Masala
1 teaspoon Turmeric
1 teaspoon Salt
1 Pound Boneless, Skinless Chicken Breast, cut into cubes
4 oz Plain Non-Fat Greek Yogurt
1/2 Cup Water

  1. Add the oil to a large skillet and heat.
  2. Add the onion, garlic, and ginger.
  3. Cook for a few minutes, until the onion is golden.
  4. Add the tomato paste, sugar, cumin, garam masala, turmeric, and salt.
  5. Cook for 2 minutes to incorporate flavors.
  6. Add the chicken and coat completely with the spice mixture.
  7. Add the yogurt and water.
  8. Cook, while stirring, until the chicken is done (about 8 minutes).
  9. Serve over rice and/or with naan.

Yields: 6 servings (approx. 1 Cup each)

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