- 1tablespoon olive oil
- 3teaspoons garlic-ginger paste *
- 2 tomatoes, quartered
- 1teaspoon cumin powder
- 1teaspoon coriander powder
- 1teaspoon garam masala powder
- 1teaspoon chili powder
- 1teaspoon turmeric
- 1tablespoon kasoori methi (dried fenugreek leaves)**
- 1pound boneless, skinless chicken breast, cubed
- 1teaspoon sea salt
- 1/4teaspoon sugar, optional
- 1 1/2cup frozen peas
- 1/2cup heavy whipping cream***
- 2cup cooked basmati rice
*I use 2 cloves garlic, minced and 2 teaspoons minced or grated fresh ginger if I do not have garlic-ginger paste on hand.
**Kasoori methi (dried fenugreek leaves) would be the hardest spice to locate and I have had to leave it out, as the Indian market is not near my house. I am sure my friend, Taru, would frown at my omission, but I think it tastes just fine without it!
***You could substitute whole or low-fat Greek yogurt for the cream. Almond or rice milk make a good substitution.
****Adding in the peas to the butter chicken makes this one a pot meal, but if your family prefers the peas separate, steam them separately in a steamer over a saucepan with ½ cup water for 3-4 minutes. Set aside and serve alongside the butter chicken. My friend, Taru, said that when you add the peas to paneer butter masala it is called peas paneer.
To prepare the vegetarian version, substitute 8-16 ounces cubed paneer cheese for the chicken.
If you are watching your carbs do not serve over rice, rather serve over “rice” cauliflower by grating cauliflower florets and lightly steaming.