Bal's No-Butter Butter Chicken

Submitted 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."

 

• Ready In: 27mins
• Ingredients: 14
• Serves: 4

ingredients

• 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

1. Heat a large skillet over medium-high heat. Add the oil.
2. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
3. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
4. Add the chicken cubes and stir well to coat.
5. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
6. Serve with roti or rice.

Reviews

[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.

 

[Lawrence F.]

I love this recipe and make it at least a couple times each month. It's quick and easy.

 

[Chap_Stick]

This recipe is awesome. For once I don't feel guilty eating Indian butter chicken! I have used Indian "simmer sauces" in the past and this is about 100x better. It tastes just like something you would get in an Indian restaurant. I made it exactly as the recipe is listed here. My only criticism is that the sauce is a little "chunky" because of the cumin seed, ginger, onion, etc. Next time, I think I will cut the cumin seed down to 1/2 T and add some ground cumin instead. I do like the cumin seed especially when it gets mixed into the rice, but 1T is a bit much. I will also probably do ground ginger instead of fresh. I might reduce the pepper flake too, if I'm not in the mood for something so spicy or if I'm cooking for others.

 

[ellie_]

Very good curry dish which we served over brown rice and with spinach. I did not know what butter chicken was but really enjoyed this dish - used olive oil instead of grapeseed oil and skipped the garam masala but otherwise made as directed. Thanks for sharing!