Monday, May 9, 2011

Wednesday: No Butter Chicken & Couscous

Pin It Now! I was surfing through some other food blogs searching for inspiration...aka recipes.  I found a great one Kayotic Kitchen, she lives in the Netherlands.   I had fun reading her blog and looking at all her gorgeous pix.  I've never heard of No Butter Chicken before, but when she mentioned that Guy Fieri cooked it, I was sold.  I love the guy (no pun intended)  I know some think he's a little out there...but I think he's fun.  So, anyway, figured I give this dish a shot as well.  Kayotic Kitchen mentioned that she thought there was too much Cumin seeds, so I may cut that back.  Also, I included a recipe to make your own Garam Masala.  (very simple.)
I'm going to serve this with a side of couscous.  Recipe is below.    
Let me know how this dish turns out for you!  :)

No Butter Chicken
2 chicken breasts
1 thumb size piece of fresh ginger
2 red onions
1 tbsp tomato paste
2 tsp brown sugar
1 tbsp cumin seeds (Too much for me. I’ll opt for 1 tsp)
1 tsp turmeric
2 tsp chili pepper flakes
1 tbsp garam masala
1/2 cup yoghurt
1 cup water (or chicken stock)
1 tsp salt
freshly ground black pepper
2 tbsp high-heat cooking oil
The chicken, you can cut into small pieces or larger bits.  Your choice.
Finely mince the red onions. 
Peel and grate the ginger. 
Heat the oil and cook the onion and ginger for 3 to 4 minutes.
Add the cumin seeds. (*note from Kayotic Kicthen: "The original recipe says 1 tbsp but in my humble opinion that was way too much. I wouldn’t take it past 1 tsp the next time.")
Add the chili flakes, garam masala, turmeric and salt. A pinch of cinnamon might work really well, too. 
Spoon in the tomato paste. Cook the everything for 2 more minutes.
Add the chicken pieces, stir to coat them all with the mixture.
Add a nice bit of freshly cracked black pepper for a little extra zing and cook the chicken for 5 to 7 minutes.
Add the sugar and pour in the yogurt.  Stir to blend the yogurt with the spices.
Pour in the water (or chicken stock) and bring it to a boil.
Let the chicken cook for 10 to 15 minutes over high heat without the lid on. You want the sauce to really cook down.
Right before it’s done you might want to check the seasoning, it may need a little more salt.
You could also add a spritz of fresh lime over it as well.  Enjoy!  :)

Couscous Recipe:

2Tbs Butter
1/2 cup shallots finely chopped
1 1/2 cups Israeli (pearl) couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1 3/4 cup chicken broth
1/2 tsp salt
1/4 cup parsley minced
zest of 1/2 lemon
1/4 cup raisins (optional)
black pepper (to taste)

Melt butter in a saucepan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, lemon zest (and raisins if using).  Season with black pepper to taste.

Garam Masala


  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

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