Bals No Butter Butter Chicken Recipes

BAL'S NO-BUTTER BUTTER CHICKEN

Bal's No-Butter Butter Chicken image

Entered for safe-keeping, from Bal Arneson, "Spice Goddess". I generally enjoy her recipes and I can't wait to try this lightened version of one of our favorite dishes, a very mild curry. I started using grapeseed oil because of Bal; it has a high smoke point and the sautéed food tastes "clean". I have learned that in Indian cuisine it is paramount to have fresh spices. I store my ground spices in the freezer. For this dish, you could puree the onion, garlic and ginger in a food processor prior to cooking, which will ensure a smooth, thick sauce. Serve with roti or rice.

Provided by KateL

Categories Curries

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons grapeseed oil
1 small red onion, chopped (~1/2 cup)
2 tablespoons fresh garlic, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds (whole) or 6 g ground cumin (about 2 1/2 teaspoons)
1 tablespoon garam masala
1 teaspoon red chili pepper flakes or 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1 lb boneless skinless chicken breast, cut into cubes
1/4 cup low-fat Greek yogurt
1/2 cup water

Steps:

Heat a large skillet over medium-high heat. Add the oil.
When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
Add the chicken cubes and stir well to coat.
Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
Serve with roti or rice.

Nutrition Facts : Calories 243.4, Fat 10.6, SaturatedFat 1.5, Cholesterol 73.6, Sodium 804.7, Carbohydrate 10.8, Fiber 1.3, Sugar 6.3, Protein 26.2

BAL'S NO-BUTTER CHICKEN

BAL'S NO-BUTTER CHICKEN image

Categories Healthy

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water

Steps:

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

BUTTER CHICKEN MEATBALLS RECIPE BY TASTY

Butter Chicken Meatballs Recipe by Tasty image

Here's what you need: bread crumbs, milk, garlic, egg, salt, pepper, ground chicken, vegetable oil, vegetable oil, butter, yellow onion, garlics, ginger, McCormick ® Ground Cumin, McCormick ® Paprika, garam masala, cayenne pepper, salt, crushed tomato, butter, heavy cream, fresh cilantro, lime wedge, rice

Provided by Tayo Ola

Categories Dinner

Yield 4 servings

Number Of Ingredients 24

Ingredients

½ cup bread crumbs
½ cup milk
1 clove garlic, minced
1 egg
2 teaspoons salt
½ teaspoon pepper
1 lb ground chicken
1 tablespoon vegetable oil
1 tablespoon vegetable oil
2 tablespoons butter
1 yellow onion, diced
3 garlics, minced
1 tablespoon ginger, minced
1 ½ teaspoons McCormick ® Ground Cumin
1 teaspoon McCormick ® Paprika
2 ½ teaspoons garam masala, divided
½ teaspoon cayenne pepper
1 ½ teaspoons salt
14 oz crushed tomato
3 tablespoons butter
½ cup heavy cream
fresh cilantro, minced, for garnish
lime wedge, for serving
rice, for serving

Steps:

Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
Let the sauce cool for 5-10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
Garnish with cilantro. Serve with rice and lime wedges.
Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 35 grams, Fat 50 grams, Fiber 4 grams, Protein 35 grams, Sugar 11 grams

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