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 sautéed 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.
Provided by KateL
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Add the oil.
- When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
- Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
- Add the chicken cubes and stir well to coat.
- Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
- Serve with roti or rice.
Nutrition Facts : Calories 243.4, Fat 10.6, SaturatedFat 1.5, Cholesterol 73.6, Sodium 804.7, Carbohydrate 10.8, Fiber 1.3, Sugar 6.3, Protein 26.2
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