not so buttery butter chicken

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!

2013-10-06 18.05.05

butter chicken
adapted from after dinner dance, budget bytes, and reena my bff.

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!

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