I’m not gonna lie. I get pretty excited about anything involving butter. Even if it is only in the name. This is a lightened up version of butter chicken, not because it doesn’t have butter (there isn’t butter in butter chicken to begin with) but because the oil has been cut reduced and by substituting a non fat yogurt. This comes together in a matter of minutes and makes for a delicious meal at home any night of the week. If you are craving a flavorful, easy dish you really should give this a try!
Slightly adapted from: Apple A Day
1 TBSP grapeseed or olive oil
1 small red onion, chopped
2 TBSP chopped garlic
1 TBSP chopped ginger
2 TBSP tomato paste
1 TBSP brown sugar (I used dark)
1 TBSP cumin seeds
1 TBSP garam masala
1 tsp. red chile flakes
1 tsp. turmeric
1 tsp. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 c. non fat plain yogurt (Greek yogurt works really well here)
1/2 c. water
rice or roti, for serving
cilantro, for garnish (my addition)
1. Put a large skillet over medium-high heat and add oil. When the oil heats, add the onion, garlic, and ginger. 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 and cook 2 minutes more.
2. Add the chicken cubes and stir well to coat. Add yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve, garnished with cilantro, over rice or scoop up with roti. Serves 4.