Masala Butter Chicken With a Healthier Twist

My mom taught me this spin on traditional, heavy-cream-laden Butter Chicken from Northern India.

This Punjabi-style dish skips the heavy cream and relies on a delicious mix of spices for its flavor.

2 Chicken Breast
1/2 Red Onion (chopped)
6 Garlic Cloves Smashed and diced
1 1/2 Tablespoons butter
1 Tablespoon Olive Oil
2 Teaspoons Fenugreek (Indian name: methi) 
2 Teaspoons of Garam Masala
2 Teaspoon of Turmeric (Indian name: haldi)
1 Teaspoon of Salt
1 Teaspoon of Cumin Seeds (Indian name: jeera)
1 Teaspoon of Fennel Seeds (Indian name: saunf)
1/2 Teaspoon of Cayenne pepper (Indian name: laal mirch)
1/2 Teaspoon of Paprika

Chop the chicken into 1 1/2 inch cubes.

Add Olive Oil to a large pan heated to Medium. After oil is heated, add the onion and garlic. Saute onions and garlic for a few minutes until they have a golden color.

Add the cubes of chicken to the pan, along with the turmeric, 1/2 of your fenugreek, fennel/cumin seeds and cayenne pepper.  Then, cook chicken for a few minutes.  Be sure to stir it to mix up the spices.

Adding butter is optional, but it gives it that yummy and creamier taste to mimic classic 'butter chicken'.  So, if you really want to make it healthy, you can just skip it.

Once the butter has melted and is mixed among the chicken, add the paprika and stir.  Then, add the garam masala and stir.
Add the salt last and the other half of your fenugreek.

Cook until chicken is no longer pink inside.  

You can serve with naan bread, rice, and/or yogurt (to help cool the spice party in your mouth)!

Reheated leftovers are delicious too!  ENJOY!