Indian Butter Chicken is a delicious dish that originated in Delhi, India. It was originally created to use up leftover Tandoori chicken by smothering it in a rich, creamy butter sauce. In this recipe, we use fresh chicken, but you can also make just the sauce to go with cooked chicken. You can enjoy it on its own or pair it with cauliflower rice or cauliflower tortillas.
Note: Remember to marinate the chicken for 6 hours, so plan accordingly.
Here's what you'll need:
- 1 cup of coconut yogurt
- 1 tablespoon of lemon juice
- 2 teaspoons of ground turmeric
- 1 tablespoon of garam masala (a spice blend available in well-stocked grocery stores)
- 1 and a half teaspoons of sea salt
- Half a teaspoon of freshly ground black pepper
- 1 pound of boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
- 6 tablespoons (3 ounces) of coconut oil
- 1 tablespoon of grated fresh ginger
- 1 tablespoon of cumin seeds
- 2 teaspoons of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of chili powder
- 1 Roma plum tomato, diced
- 2 Serrano peppers, seeded and minced
- 1/4 cup of coconut cream
- 2 teaspoons of tomato paste
- 1/4 cup of finely chopped toasted almonds
- 1/2 cup of fresh cilantro leaves
Here's how to make it:
1. In a medium bowl with a lid, combine the yogurt, lemon juice, turmeric, garam masala, half of the salt, and half of the pepper. Whisk everything together, then add the chicken and toss it to coat. Cover the bowl and refrigerate it for 6 hours or overnight.
2. In a large saucepan, melt the coconut oil over medium heat. Add the ginger, cumin seeds, onion powder, garlic powder, and chili powder. Cook and stir them until they turn golden and fragrant, which should take about 3 minutes.
3. Add the diced tomatoes, Serrano peppers, the remaining salt and pepper. Cook until the tomatoes and peppers soften, which should take about 3 minutes. Then, add the chicken and its marinade and cook for 5 minutes. Stir in 1/4 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, for 20 minutes.
4. Stir in the coconut cream and tomato paste. Simmer and stir occasionally until the chicken is cooked through and the sauce thickens slightly, which should take about 5 minutes.
5. Finally, stir in the almonds, garnish with cilantro leaves, and serve.
Here's the nutritional information:
- 501 Calories
- 42g Fat
- 24g Protein
- 11g Total Carbs
- 3g Fiber
- 8g Net Carbs
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