Indian Butter Chicken

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

Ingredients:

  • 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

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