With tender chunks of chicken breast bathed in a creamy tomato sauce redolent of ginger, garlic, and garam masala, you won't miss the butter (or heavy cream) in this tantalizing, but much lighter, version of the dish. This recipe for "butter" chicken is essentially just a faster, easier, and arguably healthier take on the incredibly popular Indian dish of the same name. Slightly adapted from a marvelous recipe once featured by Bal Arneson on the cooking show "Spice Goddess," my rendition is a smidge heavier on the aromatics and quite a whole lot more saucy. And the secret to this wonderfully rich and creamy sauce? It's quite simple...Greek yogurt.
Ingredients for "Butter" Chicken
- sunflower oil (or grapeseed oil)
- red onion
- fresh garlic
- fresh ginger
- garam masala
- cumin seeds
- turmeric
- cayenne
- kosher salt
- brown sugar
- tomato paste
- chicken breasts (boneless and skinless)
- plain Greek yogurt
- water
See recipe card for quantities.
Instructions
Begin by measuring out all the spices into a small bowl, including the garam masala, turmeric, cumin seeds, salt, cayenne, brown sugar, and tomato paste.
Then prepare the aromatics by dicing the red onion and mincing the garlic and ginger. (Peel the ginger with a spoon before mincing.)
Next cut the chicken breasts into cubes. Set the chicken aside briefly while you begin to construct the sauce.
Place a large sauté pan or skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic, and ginger. Cook, stirring occasionally, for about 5 minutes or until the onion begins to turn golden.
Add the garam masala, turmeric, cumin seeds, salt, cayenne, brown sugar, and tomato paste. Cook, stirring constantly, for about 2 minutes or until the sugar begins to caramelize and the mixture becomes very fragrant.
Add the chicken cubes and stir well to coat them with the mixture of aromatics and spices.
Add the Greek yogurt and water. Stir to combine and then bring the mixture to a lively simmer.
Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 10 minutes or until the chicken is done.
Serve over a bed of basmati rice.
Hint: Using the Greek variety of yogurt, rather than regular, is rather important here. It is much thicker than the regular stuff, and that is what lends such a lusciously creamy consistency to the sauce.
Serving Suggestions
- To Accompany - A fluffy bed of basmati rice, either white or brown, is definitely a must with this dish.
- To Garnish - Some chopped fresh cilantro is lovely here, but not obligatory.
- To Drink - Pour a mango lassi, some Riesling, or a gin & tonic.
Equipment
I prefer to use a 3 quart stainless steel sauté pan by All-Clad for this recipe, but a large skillet works fine, too.
Storage
Leftovers can be kept in the refrigerator for 2 to 3 days.
📖 Recipe
"Butter" Chicken
Equipment
- 3 quart sauté pan (or large skillet)
Ingredients
- 2 tablespoons sunflower oil (or grapeseed oil)
- 1 small red onion
- 2 tablespoons fresh garlic (minced)
- 1 tablespoon fresh ginger (minced or grated)
- 2 tablespoons garam masala
- 1 tablespoon cumin seeds
- 1½ teaspoons turmeric
- 1 teaspoon kosher salt
- pinch cayenne
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 pound chicken breasts, boneless and skinless (cut into cubes)
- ½ cup plain Greek yogurt (full fat)
- 1 cup water
Instructions
- Place a large sauté pan or skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic, and ginger. Cook, stirring occasionally, for about 5 minutes or until the onion begins to turn golden.
- Add the garam masala, turmeric, cumin seeds, salt, cayenne, brown sugar, and tomato paste. Cook, stirring constantly, for about 2 minutes or until the sugar begins to caramelize and the mixture becomes very fragrant.
- Add the chicken cubes and stir well to coat them with the mixture of aromatics and spices.
- Add the Greek yogurt and water. Stir to combine and then bring the mixture to a lively simmer.
- Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 10 minutes or until the chicken is done.
- Serve over basmati rice.
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