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 | | Print |
Recipe type: Main
Cuisine: Indian
Author: Finn
Prep time:
Cook time:
Total time:
Serves: 4
A quick, easy, lightened up butter chicken recipe. Healthy and makes great leftovers!
Ingredients
- 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
Instructions
- 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.
Notes
I know the lemon is technically a garnish but trust me, you want that lemon juice! The acidity brightens up the whole dish and cuts the spice. YUM!
Adapted from Bal Arneson.
Adapted from Bal Arneson.
Umm what is tbsp??
A tablespoon- roughly the equivalent of 15 ml
Man is that ever good! Wonderful dish.
I’ve made this a few times now, and every time it works perfectly! I usually cook the meat and spices for longer after the spices have been toasted – I add about a cup of water to stop the spices burning and leave everything to simmer for an hour or so with a lid on, then add the yogurt just before serving. If I can, I’ll turn the heat off, put the pan in the fridge overnight and eat the curry the next day. The extra time lets the flavour of the spices develop and tastes AMAZING!
It’s one of my all-time favourites, too! So happy to hear it was a hit, Fran. I have to admit, I often double the recipe just because the leftovers are so darn good! Those next-day flavours certainly are excellent!
How long does this last in the fridge?