Recipe by KateL
Entered for safe-keeping, from Bal Arneson, "Spice Goddess". I generally enjoy her recipes and I can't wait to try this lightened version of one of our favorite dishes, a very mild curry. I started using grapeseed oil because of Bal; it has a high smoke point and the sautéed food tastes "clean". I have learned that in Indian cuisine it is paramount to have fresh spices. I store my ground spices in the freezer. For this dish, you could puree the onion, garlic and ginger in a food processor prior to cooking, which will ensure a smooth, thick sauce. Serve with roti or rice.
Top Review by DailyInspiration
A nice version of butter chicken which we served over brown rice. I actually watched Bal make this dish on Cooking Channel TV, so it was nice to try another of her recipes which emphasize healthier ingredients overall. I liked the idea of using greek yogurt vs. cream. The only change I made was to use less red pepper flakes as I was concerned that it would be too spicy. Made for PRMR, January, 2014.
- 2 tablespoons grapeseed oil
- 1 small red onion, chopped (~1/2 cup)
- 2 tablespoons fresh garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cumin seeds (whole) or 6 g ground cumin (about 2 1/2 teaspoons)
- 1 tablespoon garam masala
- 1 teaspoon red chili pepper flakes or 1 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 lb boneless skinless chicken breast, cut into cubes
- 1⁄4 cup low-fat Greek yogurt
- 1⁄2 cup water
Directions See How It's Made
- Heat a large skillet over medium-high heat. Add the oil.
- When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
- Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
- Add the chicken cubes and stir well to coat.
- Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
- Serve with roti or rice.