"Butter" Chicken
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. And the secret to this trick? Greek yogurt.
Servings 4 servings
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.