expanding my repertoire

I think it’s safe to assume that a recipe called Butter Chicken is gonna be rich. Usually made with an abundance of butter and cream, it just doesn’t fit the way we eat anymore. So I made some adjustments and offer here two options: low fat and lower fat, depending on the yogurt you choose to use. While there’s no trade-off in flavor, there’s a bit of trade-off in texture–the higher the fat, the creamier the sauce. Either way, this is a piquant stew with lots of fragrant spices and aromatics; tomato purée lends body to the sauce and Greek yogurt adds tang. Cucumber Tomato Raita is a creamy, cool accompaniment. A ton of complex flavor from this simply prepared dish.

The chicken chunks are first tenderized in a yogurt marinade, the components of which will later stir into and flavor the sauce. I like to use a mortar and pestle to blend the spices with the aromatics; if you don’t have one, you can mix this up in a mini processor, too. In the mortar, combine grated ginger, garlic, chili flakes and garam masala. Garam masala, an Indian spice blend of cardamon, cinnamon, cloves, coriander, cumin and black pepper, is available at Whole Foods or other specialty markets. Use the pestle (or processor) to mash everything together.

Place yogurt in a medium bowl and combine with the blended spices. Stir in lime juice and toss with the chicken which has been cut into 1 inch chunks. Place in the refrigerator to marinate for at least an hour and up to overnight.

Make the sauce: in a large sauté pan, melt two tablespoons butter (the only butter in this recipe) over medium to medium-low heat. Cook the chopped red onion for 2 minutes until it softens. Add the spices: cumin, garam masala, sugar, chili flakes, turmeric and kosher salt, and stir for about a minute until fragrant. 

I prefer to use Italian tomato purée that comes in a jar–it has a fresher taste than the canned stuff. Pour the purée and water into the pan and stir. Bring to a simmer; cook for 2 minutes. 

Add the chicken with its marinade to the sauce; stir to incorporate. Adjust the heat to maintain a simmer and cook for 10 to 15 minutes, until chicken is cooked through.

Make the Cucumber Tomato Raita: place the grated cucumber and finely diced tomato in a strainer set over a small bowl. Sprinkle with 1/2 teaspoon kosher salt; let drain for 20 minutes.

Press the cucumber tomato mixture to remove any extra moisture, then place in a small bowl. Combine with yogurt, cumin, finely chopped serrano chili, chopped mint and lime juice. Set aside. Taste and adjust seasoning before serving.

To finish the chicken, add 1/4 to 1/2 cup yogurt to the sauce to lighten it. Taste and adjust seasoning, adding more kosher salt if needed. 

Platter the Butter Chicken with rice and garnish with cilantro leaves. Serve the Raita and warm naan (Indian flatbread) alongside. Perfect with a frosty brew…a la sature!

Serves 6:

Marinade:

2 inch piece of ginger, peeled and grated
3 to 4 garlic cloves, minced
1 teaspoon red chili flakes
1 teaspoon garam masala
1/2 cup 0% or 2% Greek yogurt*
2 tablespoons lime juice (about 1 lime)

1 3/4 pounds chicken breast

Sauce:

2 tablespoons butter
1 small red onion, finely chopped
1 tablespoon cumin
1 tablespoon garam masala
1 tablespoon raw or granulated sugar
1 teaspoon red chili flakes
1 teaspoon turmeric
kosher salt
1 1/2 cups tomato purée
1/2 cup water
1/4 to 1/2 cup 0% or 2% Greek yogurt*

Cucumber Tomato Raita:
Adapted from David Rosengarten/Food & Wine

1/2 hothouse cucumber, peeled and grated
1 medium plum tomato, seeded and finely diced
kosher salt
1 cup 0% or 2% Greek yogurt*
1 small serrano chili, seeded and minced
2 tablespoons chopped fresh mint
1/4 teaspoon cumin
1 tablespoon lime juice

cilantro leaves for garnish
steamed jasmine or basmati rice
warm naan
rice

*Note: One pint size container of Greek yogurt works for this entire recipe–I like to use Fage brand.

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