Butterless Butter Chicken

Do you love Indian food? Do you know what restaurants in your area serve the real stuff? The authentic dishes? Do you know how much butter is actually in butter chicken? Do you consider yourself a connoisseur when it comes to butter chicken? Really? You do??

Well good for you.

Because I don't.


Actually I have never had "real" butter chicken. Meaning, I have never had butter chicken from an authentic Indian chef. So, quite frankly I have no idea how it is supposed to taste. I usually just picture a chicken breaste floating in a pool of butter. Which... there is nothing wrong with...HA.

Great way to start a blog post eh?

But my foodie friend and I were up for another culinary adventure and thank the heavens she knows what butter chicken is supposed to taste like. BUT after the last few months of complete and utter indulgence, we opted for the healthier version, and who better to go to for advice than Janet and Greta

Taking their Better Butter Chicken recipe and turning it into our own with what we had on hand. AND removing the BUTTER! I know! We are INSANE!
Final verdict? It tasted healthy ... do you understand what that means? You will after you make this recipe. But I thought it was tasty, and if it means a fraction of the calories and fat, I'm down with it. And I'll make it again, and again.

Butterless Butter Chicken
Adapted from Better Butter Chicken
Time: 1 hr.                        CPS:   $3.05                              L of D: Graduate

2 Large chicken breasts

1 chopped onion

2 Tbsp minced garlic

1 1/2 Tbsp grated gingerroot

1 1/2 tsp chili powder

1 tsp ground turmeric

1 tsp ground coriander

2 Tbsp ground cinnamon

1/2 tsp ground cumin

1 can (28 oz/798 mL) diced tomatoes, drained

1 1/2 cups reduced-sodium chicken broth

1 Tbsp  brown sugar

1/3 cup light sour cream or plain yogurt

1 Tbsp minced fresh cilantro

1 Tbsp peanut butter (natural is better)

1 cup of Basmati Rice (or whatever kind you have on hand)

1 Tbsp of Olive Oil 

Salt n Pepa

Seems like a lot eh? Well it is really not that bad - it mainly the spices.

If you decide to serve this with rice, make sure you start cooking that now. Hate to have everything done and then be waiting for the dam rice. Cook according to package directions.

Cut chicken breasts into bite size pieces and season with salt and pepper. Place in a non-stick skillet over medium heat. Allow chicken bits to get lightly brown all over, but not cook all the way through. Approximately 5-6 minutes. Set aside

Heat up olive oil in a large pot over medium heat. Add the chopped onions and garlic. Stir constantly not to let the onions become brown, just translucent. Approximately 5 minutes. Add grated ginger, chili powder, tumeric, coriander, cinnamon and cumin and stir. The pot may be a bit dry right now and the spices may make a paste, but that is okay! Cook for another minute or so.

Add the drained tomatoes, chicken stock, brown sugar, and some salt and pepper. Reduce the heat to low and cover. Allow to simmer for approximately 10 more minutes. Stir occasionally.

You may choose to remove half the sauce and puree it in a blender. Or just use a hand held blender and pulse the sauce for a bit. Or you may choose to do neither. It is up to you, I won't judge either way.

Add peanut butter to the sauce and give it a taste. Adjust here if you would like to. Add the chicken and stir in the sour cream/yogurt. Allow everything to mingle for another 10 minutes or until the chicken is cooked through.

Before serving, add chopped cilantro. Serve over rice and add a little more sour cream/yogurt ontop for a garnish. To make it pretty pretty.