This recipe doesn't use fatty parts of chicken or excessive amounts of butter or cream, so apologies in advance.
- 1 tbsp butter
- 1 onion
- 2 cloves garlic
- 1 knob ginger
- 4oz greek yogurt
- 1/2 cup milk of your choice
- 1 can crushed tomato
- 2 cubed boneless chicken breast (the star of the dish, but not pictured)
- 1 tbsp cumin
- 1 tbsp curry powder (ideally garam masala but i own none :'( )
- 1 tsp tumeric
- salt + chili pepper to taste
Toss the butter down in the heated pan that you just used to make aloo curry and was too lazy to wash in between.
When the butter is melted, add in diced onion and cook through until translucent.
Toss in that minced garlic too.
This post is written a month or two after actually cooking this, but I wanted to share with you all the exciting news that I bought a container of minced garlic from Walmart yesterday. I usually had whole garlic sitting in the fridge, but our apartment has a weird problem where mold just grows instantly on any food that has been around for more than a week.
Because of that, many garlic cloves met sad ends, and I am hoping that this jar will be able to defeat the curse.
Dump in all the spices--cumin, salt, chili pepper, curry powder, tumeric, anything else...
We want to get them nice and toasty for that depth of flavor.
Add the liquid and faux liquids--yogurt, milk, and crushed tomato. Mix everything around and adjust the amount of milk to however viscous you like your curry.
When the curry base starts bubbling a bit, add in the chicken. Cover the pan and let everything cook through.
Unfortunately, from this recipe, we learned that there is no such thing as a "skinny butter chicken". The flavors are good, but not the same: you really need that fatty flavor of tons of butter and heavy cream over chicken thighs to fill the craving.
However, not a bad recipe for a speedy chicken curry of sorts. Probably would not make again since the aloo curry already fills the craving for me, but this wasn't total failure.