Ingredients
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2
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1
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2
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1
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2
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1
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1
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1
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1
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1
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Directions
Bal’s No-Butter Butter Chicken,Entered for safe-keeping, from Bal Arneson, “Spice Goddess”. I generally enjoy her recipes and I can’t wait to try this lightened version of one of our favorite dishes, a very mild curry. I started using grapeseed oil because of Bal; it has a high smoke point and the sauted food tastes “clean”. I have learned that in Indian cuisine it is paramount to have fresh spices. I store my ground spices in the freezer. For this dish, you could puree the onion, garlic and ginger in a food processor prior to cooking, which will ensure a smooth, thick sauce. Serve with roti or rice.,I love this recipe and make it at least a couple times each month. It’s quick and easy.,I usually cook the onions first – without the garlic and ginger – and get them nice and brown, almost caramelized. The other tip I have is to add the yogurt at the very end after adding the water and letting the chicken simmer. I take the pan off heat when adding the yogurt to prevent it from curdling. I like it spicy so I follow the recipe pretty closely. If I have them, I will add curry leaves along with the garlic and ginger
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Steps
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1
Done
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Heat a Large Skillet Over Medium-High Heat. Add the Oil. |
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2
Done
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When It Starts to Get Hot, Add the Onion, Garlic, and Ginger and Cook For 4 Minutes, or Until the Onion Is Golden. |
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3
Done
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Add the Tomato Paste, Brown Sugar, Cumin Seeds, Garam Masala, Red Chile Flakes, Turmeric and Salt. Cook For 2 Minutes. |
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4
Done
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Add the Chicken Cubes and Stir Well to Coat. |
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5
Done
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Add the Yogurt and Water and Cook, Stirring Until the Chicken Is Done, About 8 Minutes. |
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6
Done
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Serve With Roti or Rice. |
