Hello friends! I have been away for a while… given the travels and pregnancy and now Doctor-enforced bed rest. But in my bed rest and home-confinement, the one thing I am truly missing is being able to cook my own food, try out new recipes and have fun in the kitchen.
But… I do give in to my temptation sometimes and this was one of them. Our uncle Bhisham made this very recipe for us with paneer and it was so good that I had to make it the next day with chicken!
The bonuses of this recipe are that it is butter chicken with no butter, hence very low on the fat, the chopping is minimal and the cooking time is only 20 minutes! What more do you want?
- Heat 1/2 tbsp vegetable or olive oil in a pot. Sauté 1 tbsp minced ginger and garlic for 2–3 minutes, followed by a 6 oz tomato paste can. Add salt, 1–2 chopped green chillies, 1 tsp red chili powder (optional), 1 tsp turmeric, 1 tsp cumin powder and 1/2 tsp garam masala. Let it cook for 5 minutes.
- Add 6 oz fat-free sour cream and a pinch of red food coloring (optional), along with 1 tbsp of dried kastoori methi (fenugreek). You can use fresh fenugreek too if easily found. Mix well and let it cook for 2-3 minutes.
- Now add the chicken cubes from 1 boneless-skinless chicken breast, mix it into the sauce and let it cook on low covered. Check to make sure the chicken is cooked through and for seasoning.
- Garnish with fresh coriander and serve with hot naan and enjoy!
Fenugreek or methi is available at most Indian grocery stores. The dried version, also known as Kastoori Methi is the easiest to source and store. Fresh fenugreek is available, but bitter, so be sure to sauté it in the beginning with garlic and turmeric.