Yesterday was such a tease. Sunshine. Warmth. Vancouver, why ya gotta play with my heart like this? This morning I woke up to pouring rain and gloom. Okay, okay, it’s not snowy like in many other parts of Canada BUT STILL. #spoiledvancouverite
This recipe is my go-to on rainy weekdays like this one. It’s super easy, quick enough to whip up after a long workday and oh so warming and delicious. Also, it makes unbelievably good leftovers for lunches the next day, which doesn’t hurt.
|No-Butter Butter Chicken|| |
- 2 Tbsp oil
- 2 onions, chopped
- 2 Tbsp garlic, crushed
- 2 Tbsp ginger, grated
- 2 Tbsp tomato paste
- 1 Tbsp whole cumin seeds
- 1 Tbsp brown sugar
- 1 Tbsp garam masala
- 1 tsp chili flakes (1/4-1/2 tsp for a milder heat)
- 1 tsp turmeric
- ½ tsp salt
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 cup plain yogurt
- ½ cup water
- fresh cilantro, chopped
- lemon wedges
- Sauté chopped onions in oil until softened and just starting to brown.
- Add ginger and garlic and sauté for 2 minutes on medium heat.
- Add tomato paste and cumin seeds and sauté for 2 minutes, stirring frequently.
- Add brown sugar, garam masala, chili flakes, turmeric and salt and sauté for 1 minute, stirring frequently to make sure the spices don't burn.
- Add chopped chicken and sauté mixture until chicken is about half cooked (the outside of the pieces will have become mostly white).
- Add yogurt and water and mix well.
- Cover and cook on low heat for 20 minutes.
- If the sauce is a little dry, add more water as needed and stir well.
- Serve on top of rice with a side or roti or naan.
- Top with fresh cilantro and fresh squeezed lemon.
Adapted from Bal Arneson.