Indian Butter Chicken
Our version of this Indian classic is made lighter by substituting whole yogurt for the cream, and made easier to prepare by using a store-bought spice blend. Serve with steamed rice, naan and additional yogurt, for garnish.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 tablespoon butter
1 tablespoon vegetable oil
1 pound chicken breasts, cut into 1inch pieces
1 yellow onion, diced
3 garlic cloves, minced
3 teaspoons store-bought garam masala paste (we like Patak's brand)
1 tablespoon fresh-grated ginger
1/2 tsp cayenne pepper (optional)
1 14-ounce can tomato sauce
2 cups whole-milk yogurt
Salt and pepper, to taste
Additional yogurt, lime and cilantro, for garnish
Heat a large skillet to medium-high. Add oil and cook the chicken, flipping once, until each side is browned. Remove from heat and set aside.
Lower the same pan to medium and add 1 tablespoon butter. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger and cayenne (if using). Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
Bring the mixture to a simmer and let cook for five minutes. Add the yogurt and chicken and simmer for about 10 minutes. Season with salt and pepper to taste.
Serve garnished with lime and cilantro, alongside rice and naan.