No-Butter Butter Chicken
Cuisine: Indian
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
This quick-cook chicken recipe doesn't taste like a low-fat version. It's bursting with flavour and can be on the table by the time the rice is cooked. If you're feeling indulgent, add a splash of cream. But it doesn't need it.
Chicken Curry
  • ¼ cup grapeseed oil
  • 2 large onions, chopped
  • 2 tablespoon finely chopped garlic
  • 2 tablespoon finely chopped ginger
  • 2 tablespoon tomato paste
  • 1 tablespoon cumin seeds
  • 1 tablespoon Garam Masala (see below for recipe)
  • 1 tablespoon brown sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • ¾ cup low-fat plain yogurt
  • ¼ cup water
Garam Masala
  • ½ cup coriander seeds
  • ½ cup cumin seeds
  • ¼ cup dried curry leaves
  • ¼ cup black peppercorns
  • 3 whole cloves
  • 2 black cardamom pods
  • 2 cinnamon sticks, each 3 inches long
  • 2 bay leaves
Chicken Curry
  1. Place the oil in a non-stick skillet over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes. Add the tomato paste and cumin seeds and cook for 30 seconds.
  2. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 2 minutes. Mix in the chicken and cook until the chicken is almost done, about 5 to 7 minutes. Add the yogurt and water, and cook until the chicken is fully cooked, about 5 minutes. Serve it with brown rice or plain rotis.
Garam Masala
  1. Preheat the oven to 325°F. Combine all the ingredients, spread them on a rimmed baking sheet, and toast in the oven for 15 minutes. Let cool and process to a fine powder in a grinder, such as a coffee grinder reserved for this purpose. Store in an airtight container in a cool place, for up to 3 months.
We sprinkled the finished dish with fresh cilantro and it was to die for!

Published with permission from Everyday Indian: 100 Fast, Fresh and Healthy Recipes by Bal Arneson. (Whitecap Books 2009)
Recipe by The Messy Baker at