Butter Chicken

I love ethnic food – the more flavor the better and butter chicken is definitely a favorite of mine. As with many things I cook, I am always looking at ways to make recipes just a little bit healthier – this one actually doesn’t involve any butter, but still offers that delicious richness of butter chicken. Depending on time and what tools you have in your kitchen, the recipe can either be made in a wok if you are pressed for time, or cooked for 6-7 hours on low in a slow cooker. 

Combine the following ingredients in a wok or slow cooker – for enhanced flavor, combine in a bowl for a couple of hours (or overnight) to let the flavors start mingling:

– 5 chicken breasts

– 1 white onion, sliced

– 2-3 red, yellow or orange peppers depending on size

– 28 oz can of crushed tomatoes

– 1 1/4 cups plain yogurt (preferably greek for a creamier texture – for less fat use a 0% milk fat variety)

– 100 g ground almonds

– 3 tsp chili powder

– 1/2 tsp crushed bay leaves

– 1/2 tsp ground cloves

– 1/2 tsp ground cinnamon

– 2 tsp garam masala

– 1 tsp cardamom

– 2 tsp ginger pulp

– 2 tsp garlic pulp or 2 garlic cloves crushed

I like to serve mine over whole grain basmati rice, or with naan or roti. Topping it off with some homemade mango chutney adds the perfect finishing touch. Enjoy!