sometimes i crave indian food and would love a lightened up version. i googled a few recipes and consulted my dear best friend who happens to be indian, and came up with a yummy and easy version of a typical indian dish, butter chicken, with not too much butter!
add some potatoes & cauliflower (aloo gobi) and naan, and you’re good to go! ps, trader joe’s frozen naan is a pretty decent alternative if you don’t want to make your own.
now that the weather’s cooling, it’s always good to have a hearty meal in your back pocket…so try this one out and let me know what you think!
prep time: 15 min | total time: 1 hour+ | serves: 3-4
what you need:
- 2 large chicken breasts, diced into cubes
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 med onion, chopped
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1/2 cup plain yogurt
- 1 can tomato paste
- 1 can diced tomatoes
- salt, pepper, cayenne
- 2 cups basmati or jasmine rice
get it done:
- heat oil in a wok or large pan over medium high heat
- in a large pot, melt butter over medium heat
- add chicken and brown on all sides and remove and set aside (it doesn’t need to be fully cooked because it simmers later)
- reduce heat and add onions, garlic, and ginger (mmm it smells so good at this part) and saute for 2-3 minutes
- add garam marsala and cayenne and saute for 2-3 more minutes
- add tomato paste and diced tomatoes and stir evenly
- add chicken back in and cover – reduce the heat and let it simmer for 45 min-hour until the chicken is tender enough to just cut with the side of your fork
- cook rice while pot is simmering
- after the mixture has simmered, add plain yogurt and stir
- serve over rice and enjoy while hot!