"Butter" Chicken

Indian culture and food has always fascinated me. I have read several good fiction novels set in or about India ("The Namesake" by Jhumpa Lahiri, "Secret Daughter" by Shilpi Somaya Gowda and "The Toss of a Lemon" by Padma Viswanathan, to name a few.) I can't really put a finger on when my love for all things Indian started but, I'm glad it did! One classic Indian dish that is loved by many is butter chicken. Traditionally, the chicken is cooked on the bone with garam masala, coriander, cumin, turmeric and ginger (to name a few) in a tandoor (clay) oven and finished with butter and cream. Garam masala is a spice blend used in North Indian cooking you may remember from other Indian dishes here at Shel's Kitchen. That special blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. While there really is no substitute, you could use extra curry powder in it's place, however, the flavor will not be exactly the same.

Are you ready for my version of butter chicken because, *horrors* it does not contain any butter! How can that be, Shel, you ask? It can't be BUTTER chicken without butter! I beg to differ my culinary compadres. Sometimes the best thing about healthifying (did I just make up a word there?) a recipe is making it taste just as good (or better!) than the original and not missing out on any of the flavors you want and expect! This recipe does just that using light coconut milk. After cooking all day in the slow cooker, the chicken is smooth like butter with no actual butter (or extra fat) in sight! Try it; I promise you won't miss it. As Julia Child used to say "If you're alone in the kitchen and you drop the lamb, you can always pick it up. Who's going to know?" I say, and you can quote me on this, "If a dish tastes just as good without extra fat and it means you get to eat more of it, more often, leave out the extra fat. Who's going to know?" Although, I'm pretty sure Julia NEVER would have made butter chicken without the butter, so if you must, feel free to throw in a couple tablespoons. Or pretend you did...let it be your secret.

"Butter" Chicken (adapted from damndelicious.net)

3 lb. boneless, skinless chicken breasts cut into bite sized pieces
4 cloves garlic, minced
1 large yellow onion, sliced or diced
1 (14 oz.) can light coconut milk
1 (6 oz.) can tomato paste
2 t. garam masala
1 t. curry powder
1 t. chili powder
1/2 t. ginger powder
1 T. salt
1 t. pepper
1/4 c. chopped cilantro
1 1/2 c. basmati rice, cooked according to package directions (for serving)

Place the chicken, garlic and onion in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the coconut milk and tomato paste until the tomato paste is broken up and mostly smooth. Add the garam masala, curry powder, chili powder, ginger, salt and pepper and whisk to combine. Pour the sauce over the chicken and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve garnished with cilantro over basmati rice.