Butterless Butter Chicken

Name: Butterless Butter Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tsp canola oil; 1 medium onion; 2 garlic cloves; 2 tsp ginger; 2 tsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 400 g boneless skinless chicken breasts; 425 g diced tomatoes with juice; 0.5 cup lite evaporated milk; 1 tbsp tomato paste; 2 tsp garam masala; 0.25 cup unsweetened plain yogurt; 0.5 tsp salt; 2 tbsp coriander

Chicken, coriander and tomatoes steamed and spiced with ginger and curry powder for a South Asian dish.

25 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: medium

1
Heat the oil in a large pan, then add the finely diced onion and chopped garlic. Cook, stirring frequently, until the onion is soft and clear but has not browned (about 5 minutes). Add the ginger, curry powder, cumin, coriander, and cook, stirring constantly, for about a minute longer.
5 min
2
Add the chicken to the pan and cook, stirring occasionally, until it has lost its pinkness, then stir in the tomatoes (plus juice), evaporated milk and tomato paste. Allow the mixture to boil, then reduce the heat to a gentle simmer and cook for about 10 minutes, or until the chicken is cooked through.
10 min
3
Stir in the remaining ingredients, adding the salt only if required, and reheat without boiling. Serve over steamed rice, accompanied with poppadums and/or naan bread (Naan is now available frozen in many supermarkets).