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!