Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Whoever invented the ever-so-rich-finger-lickin’-melt-in-your-mouth delicious Butter Chicken, truly did not take my whims and fancies into consideration! Let me explain…

Butter Chicken

I never enjoyed eating Butter Chicken. Yes, you heard me right, and no, I’m not kidding! Whenever I refuse to order this age-old dish at any restaurant, people didning at my table often look at me like I’m from out of space. But it’s true, I do not enjoy this dish that is considered to be the epitome of the Indian cuisine. Infact, I think it is way too rich to my liking, if I may say so.

Though Hubby Dear has been seen wiping his plate clean of this dish whenever he gets the (good) fortune to dip into it, being the sweetheart that he is, has not once asked me to cook it at home. You see, I hate cooking with cream and/or milk. There’s something about adding cream/milk to my food that makes me look at it with such torment. While I happily add dollops of cream to make my own chocolate desserts, adding it to my actual meal gives me the jitters. So clearly, Butter Chicken, which is as rich as the amount of cream and/or milk added to it, steered clear from my palate.

Until today that is. I woke up this morning with my mind made. I was going to invent a rich Chicken Curry, and cream would be nowhere near the picture!


Prep time: 15 min, Cooking time: 15 min | Serves: 4-6  

  • 6 boneless chicken thighs, cut into 1-inch cubes
  • 1 large red onion, pureed
  • 2-3 large tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tomato paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tbsp cashew powder
  • 1/4 cup plain yoghurt, beaten
  • 1/2 tsp dried fenugreek leaves
  • 2 tbsp ligh tcooking oil
  • salt, to taste
  • HEAT oil in deep pan and saute onion and ginger-garlic paste till it begins to give out oil. Add tomato puree and cook till it starts to dry and thicken.

    ADD red chilli powder, coriander powder, cashew powder, fenugreek leaves and tomato paste, and fry for a minute or two. Add beaten curd, stirring well to blend in, and allow it to come to a boil.

    STIR in salt and add chicken pieces. Cover and cook for 15-20 minutes, till chicken tenderizes and cooks through.

    Serve piping hot with warm, fluffy Naans. Enjoy without the guilt!

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