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No-Butter Chicken
I was cruising one of my favorite food-sites, Food Network, when I happened upon a Guy Fieri recipe: No-Butter Chicken. Fabulous idea.
I really love this guy, from his crazy blond spikes to the boyish sparkle in his eyes. His recipes are perfect for everyday cooking, they never fail me and always seem to have a surprising twist to them.
I cooked this recipe and it was absolutely great. The only thing I’ll change next time is the amount of cumin seeds. It was way too much for me and it overruled all the other flavors. Aside from that it was perfect.
It wasn’t just incredibly tasty, but it was also really fast making it a perfect weeknight dinner. The smells coming out of my kitchen were so awesome it actually stopped people walking by the house dead in their tracks.
I like it when that happens.
Ingredients:
2 chicken breasts
1 thumb size piece of fresh ginger
2 red onions
1 tbsp tomato paste
2 tsp brown sugar
1 tbsp cumin seeds (Too much for me. I’ll opt for 1 tsp)
1 tsp turmeric
2 tsp chili pepper flakes
1 tbsp garam masala
1/2 cup yoghurt
1 cup water (or chicken stock)
1 tsp salt
freshly ground black pepper
2 tbsp high-heat cooking oil
Directions:
The chicken, I decided to cut mine in small pieces but looking back bigger pieces would’ve looked prettier somehow.
Finely mince the red onions. How I love my new magimix! I bought it as a punishment for Kenwood, who are unable to deliver me new parts for their own food processor and mini chopper making them useless.
Peel and grate the ginger. Is there anything more addictive than the scent of fresh ginger? If there is, I haven’t found it yet.
Heat the oil and cook the onion and ginger for 3 to 4 minutes.
Add the cumin seeds. The original recipe says 1 tbsp but in my humble opinion that was way too much. I wouldn’t take it past 1 tsp the next time.
Add the chili flakes, garam masala, turmeric and salt. I think a pinch of cinnamon might work really well, too. Never be afraid to use spices and try unconventional flavors.
And spoon in the tomato paste. Cook the whole shebang for 2 more minutes. The scent that will rise now is like crack to a foodie.
Add the chicken pieces, stir to coat them all with the mixture.
Add a nice bit of freshly cracked black pepper for a little extra zing and cook the chicken for 5 to 7 minutes.
Add the sugar and pour in the yoghurt.
Stir to blend the yoghurt with the spices.
Okay, one more shot. Don’t tell me you don’t think this looks good, you’d be lying!
Pour in the water (or chicken stock) and bring it to a boil.
Let the chicken cook for 10 to 15 minutes over high heat without the lid on. We want the sauce to really cook down.
Right before it’s done you might want to check the seasoning, I added a little more salt.
This was fabulous! It could use a little lime, perhapse some coriander if you like it, but this is really great food!
| No-Butter Chicken | |
| Ingredients |
1 thumb size piece of fresh ginger 2 red onions 1 tbsp tomato paste 2 tsp brown sugar 1 tbsp cumin seeds (Too much for me. I’ll opt for 1 tsp) 1 tsp turmeric 2 tsp chili pepper flakes 1 tbsp garam masala 1/2 cup yoghurt 1 cup water (or chicken stock) 1 tsp salt freshly ground black pepper 2 tbsp high-heat cooking oil |
| Directions |
Heat the oil and cook the onions and ginger for 3 to 4 minutes. Add the spices, salt and tomato paste, cook for 2 minutes before adding the chicken. Coat the chicken with the mixture, crack some black pepper on top and cook for 5 to 7 minutes. Add the sugar and pour in the yoghurt. Mix well. Pour in the water or stock, bring to a boil and cook for 10 to 15 minutes, over high heat and without the lid on. Check the seasoning, squeeze a little lime juice all over and garnish with coriander. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
@Jen:
Hmmm. Right. And who says there’s anything bad about butter?
You probably had to look really hard to find a recipe of mine that doesn’t use butter (in moderation) in order to leave this comment.
This looks so good :-)
Do you use normal yoghurt like the dutch volle yoghurt or do you use Greek Yoghurt for this recipe?
@Johanna:
I personally think Greek yoghurt would be too thick for this, so I use normal yoghurt. I think mine was even low fat :)
I’ve never even heard of Guy Fieri, but I certainly love what you’ve done with this adaptation of his recipe. I keep a full supply of Indian spices in my kitchen at all times, including the ones you’ve used here, and definitely plan to make this recipe later in the week. Can’t wait!
I like Guy, he’s great on Big Bite & DDD :)
(though living in England, don’t get to watch the Food Network so much)
Made the recipe last night, had for lunch today, absolutely yummy!
I didn’t have chili flakes handy, so ground up a dried chili in a pestle with the other spices & my homemade Garam Masala. It worked good, but it kind of blew my nostrils off when I added them to the frying pan :D
Jer
@ Jer:
No congested nose for you then :)
I think DDD is my favorite show as of late. It just makes me so hungry when I watch it.
DROOLING! That looks so amazing. Thank you so much. And I laughed out loud at “punishment for Kenwood.” hahaha! Take that!
this dish is so easy and delicious! i’ve made it for the 3rd time and eating it as i type! just want to add…i also put an extra dollop of yogurt on top, fresh avocados, and eat it over rice. sooo good! thank you for sharing!
A few pieces of dried fruit in this recipe could work really nicely. I made this the other night and will definitely make it again. In the future, though, I will add a handful of raisins or chopped, dried apricots, or perhaps dried cherries. I think adding that in during the final 5-10 minutes of cooking (after adding the water) could be quite good.
Hi Kay,
I’m a long-time recipe-stealer, first-time commenter! This dish was absolutely incredible! I’m from Afghanistan and we like plenty of flavor in our dishes but not all the spicyness, so I replaced chili flakes with chilli powder and yogurt with Afghan maast (our special homemade yogurt) and it was to die for! My family gobbled it all up with a side of chalau (Afghan-style white rice) and was asking for more :) Thanks for, yet again, another amazing recipe!
Looks great! We love your site. I’m making a cookbook for my sister-in-law, who’s getting married and can only cook butter chicken from a jar (seriously, she can’t cook anything else). Mind if I use the recipe? And … feeling a bit cheeky here … would you be able to send me a high-res photo to use? I’m happy to acknowledge your name and blog on the photo. That would be so awesome …
Glad I found this, I’m making it tonight!
I do not have any garam Masala. Can I use Punjabi Chhole Masala or Pav Bhaji Masala?
I do not have any Garam Masala. I only have Punjabi Chhole Masala and Pav Bhaji Masala. Can I substitute either one of these in the recipe?
I am printing this out…looks so good. I wish though I could print without pictures in a printable format….
Guess I’ll just bookmark page…
Wait…just found it…cannot wait to try it! I am going to do roasted sweet potatoes and cauliflower on the side…
This looks awesome! I’ll definitely have to try it.
Out of curiousity, I keep trying to find the actual Food Network page for this recipe, but no luck… no info on google when I search Guy Fieri recipes, either. Do you have a link to where you found it?
He cooked it during one of his tv shows, Guy’s big bite. When I went to the food network it was there. Can’t find it either now.
loved it!!..added cinnamon n cloves as well and half tbs of dried fenugreek leaves to it..tasted awesome!!!
This recipe was amazing, I made it for my family last night and everyone loved it, I had to hide a bowl to take to work for lunch! Will definitely make again!