NO butter chicken! I love me some butter chicken, a classic indian curry which usually relies on a few tabs of butter to add silkiness to the sauce. Not this one! And it’s still totally delicious. This is a cinch to make, and thanks to a well-stocked spice cabinet and pantry, I can whip this up any time I crave indian takeout, which is at least once a week! Score.
No Butter Chicken
Just the Tip / Inspired by Bal Arneson
Serves 4 / 6 ww pts+
What I used:
- 1 small red onion, chopped
- 3-4 cloves garlic, minced or grated
- 1 tbsp freshly minced or grated ginger
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp crushed red chili flake
- 1 lb chicken breast, cut into 1″ cubes
- 1/3 cup 0% plain greek yogurt
- 3/4 cup (or more for a looser sauce) chicken broth (or water)
- handful cilantro, roughly chopped
What I did:
- Heat the oil in a large saute pan over medium-high heat. Add the onion, garlic, and ginger and cook for a about 5 minutes until the onion is tender.
- Add the tomato paste and let caramelize a bit on the bottom of the pan for a few minutes. Add in the brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken, stirring well to coat in the spices. Add in the greek yogurt and the broth, stir together, and cook until the chicken is cooked through, about 8 minutes. Sprinkle in the cilantro, taste for seasoning, and serve with naan or rice.