I’m really coming to love “The Spice Goddess” on the Cooking Channel. Not only does she cook authentic Indian fare, but she puts a healthier spin on things. Not that anyone’s counting calories or anything, but I can appreciate the effort. And Indian food can be so heavy sometimes.
Because it is so rich and spicy, Indian is also good for the cooler months: When you want whole spices popping in oil in your frying pan and thick yogurt sauces bubbling away. Butter chicken is an Indian dish I’ve been meaning to try, until I watched Bal maker her No-Butter Chicken, which has all the complexity, without all the butter and cream.
Imagine these smells coming from your kitchen: Cumin seeds, garlic, onion, ginger, turmeric, garam masala and yogurt. Enough to be authentic, but easy enough for weeknight dining.
Adapted from Bal Arneson…
Indian No-Butter Chicken
- 2 tablespoons canola oil
- 1 small onion, chopped
- 2 tablespoons chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 1 tablespoon brown sugar
- 1 tablespoon cumin seeds
- 2 whole cardamom pods (optional)
- 1 tablespoon garam masala
- 1/2 teaspoon red chile flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 pound chicken breasts, boneless and skinless, cut into cubes
- 1/4 cup Greek yogurt
- 1/2 cup water
Put a large skillet over medium-high heat and 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 brown sugar, cumin seeds, cardamom pods, garam masala, red chile flakes, turmeric, and salt and 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 the chicken with rice and sprinkle with chopped cilantro or parsley.
Quite tasty and spicy.
Enjoy, friends! xoxo