egg-free · Gluten Free · Poultry · Vegeterian

Butter-less Chicken with Vegetarian Option

This all-time favorite is easy to do at home and do it in a healthy way minus the butter and/or cream, while still achieving the amazing taste of butter chicken.  Trying to cut back on meat lately, I did the same recipe but with chick peas and was surprised on how good it tasted! So good that the kids devoured it!

If you are using chicken, start by browning your bite size pieces in a 1 tbsp of canola oil and set aside.  If needed, add another tbsp of canola oil, and sauté the onions, ginger and garlic until the onions are soft.  Add the tomato paste, sugar and spices and cook for two minutes while stirring until it becomes fragrant.  Add back to the pan the chicken or chick peas, the water and yogurt.  Lower the heat, and simmer until chicken is cooked through or until chick peas are warmed through, stirring once in a while for 10 to 15 minutes.  Serve over basmati rice, a steamed broccoli and/or with a beautiful Naan bread.  Garnish with a little yogurt and fresh cilantro.

Bon Appétit!

Ingredients for 4 portions

  • 4 chicken breasts cut into bite size pieces or 2 cans of chickpeas no salt, drained and rinsed
  • 2 tbsp of canola oil
  • 1 spanish onion, minced
  • 2 cloves of garlic, minced
  • 3 tbsp of ginger, minced
  • 3 tbsp of tomato paste
  • 3 tbsp of brown sugar
  • 1 tbsp of cumin seeds
  • 1 tbsp of garam masala
  • 1 tbsp of turmeric
  • 1 tsp of salt
  • 1/2 cup of water
  • 1/4 cup of plain yogurt

Garnish with yogurt and cilantro

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