Lighter Chicken Butter Masala
I always giggle a little bit when I hear people say they don’t like Indian food. My first thought is always, “That’s because you’ve never had the right Indian dish for you.” Indian cuisine is as complex as it is simple, with staple spices and methods of cooking. Over the years, my knowledge of and appreciation for Indian fare has increased. One of my all time favorite meals is Chicken Butter Masala. It seems like most people have their way of preparing the classic dish. I attempted to make a slightly “lighter” version of this ultimate comfort food. Here’s my attempt at a Lighter Chicken Butter Masala version. Please let me know what you think!
1 lb boneless skinless chicken breasts or thighs, trimmed of excess fat, cut into bite sized chunks
1 tbsp extra virgin olive oil
1 1/2 tbsp tomato paste
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp graham masala [blend your own spices or purchase my favorite in a jar HERE]
1 tsp cayenne (or more or less depending on spicy you desire)
1 tsp cumin
1 tsp sweet paprika
½ tsp sea salt
1 tbsp unsalted butter
½ cup plain Greek yogurt
On medium heat, cook chicken in extra virgin olive oil for about 15 minutes until slightly browned. Reduce heat to medium low. Add all spices and pastes and thoroughly coat chicken pieces for about 5 minutes, taking care not to burn. This allows all of the oils to escape and create that beautiful aroma and flavor. Add butter and yogurt. Combine thoroughly to make an even sauce. Simmer on low an additional 10 minutes, or until chicken is cooked through. Serve with cooked (as per package) basmati rice, peas [optional], and grilled naan [optional].
I really hope you enjoy my version of Lighter Chicken Butter Masala Please leave any feedback in a comment. Remember to always have fun in the kitchen!
Slow Cooker Everything Chicken
If you’re really in a time pinch, you could use this pre-cooked, thawed chicken in the above recipe. You really can do anything with it!