Butter Chicken from Yogurt Every Day
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Cook time: 
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Serves: 4-5 servings
  • 3 tbsp. (45 mL) butter
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp. (30 mL) tomato paste
  • 1 tsp. (5 mL) garam masala
  • Pinch of ground cinnamon
  • ½ tsp. (2.5 mL) finely-grated fresh ginger
  • 1 cup (250 mL) tomato sauce
  • 1 tomato, diced
  • 2 large chicken breasts (about 5 ounces/150 g each), cut into 1-inch (2.5 cm) cubes
  • ¾ cup (180 mL) canned chickpeas, drained and rinsed
  • ½ cup (125 mL) plain, high-fat Greek yogurt
  • ¼ cup (60 mL) cream (15% milk fat)
  • Cilantro (optional, for garnish)
  1. In a nonstick skillet, melt the butter over medium heat. Sauté the onion until it is translucent.
  2. Add the garlic, tomato paste, garam masala, cinnamon, and ginger, and cook for 1 minute. Add the tomato sauce and the diced tomato, and stir to combine.
  3. Mix in the chicken and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes, stirring often.
  4. Add the chickpeas, yogurt, and cream, and mix to combine. Simmer for another minute, or until the chickpeas are warmed through.
  5. Serve with naan bread and wild rice. Garnish with cilantro if desired.
Recipe by Crumb Kitchen at https://crumbkitchen.com/cookbook-review-yogurt-every-day-hubert-cormier-giveaway/