Butter chicken
Butter Chicken recipe with a good source of protein and fat. It's gluten free, making it suitable for those following a gluten free diet. Best served as a budget friendly hors d'oeuvre, perfect for a casual gathering or meal.
Ingredients
skinless boneless chicken thighs
4
buttermilk
480 ml
garlic
2 cloves
salt
1 tsp
black pepper
0.5 tsps
red pepper powder
0.5 tsps
ground coriander seeds
0.25 tsps
ground cumin
0.25 tsps
cardamom
0.25 tsps
oil
1 Tbsp
onion
1 small
butter
2 Tbsps
lemon juice
2 tsps
ginger
2 tsps
whole garlic clove
2
garam masala
2 tsps
bay leaves
1
tomato sauce
1 can
diced canned tomatoes
1 can
whipping cream
1 pts
cilantro
1 bunch
Method
- Combine first 9 ingredients and marinate overnight.
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute onion until soft and translucent.
- Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute.
- Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
- Stir in cream.
- Reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Season with salt and pepper.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat, and season with 1 teaspoon garam masala and.
- Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
- Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.
- Top with cilantro, if desired.
Nutrition:
Carbs
29 g
Fat
56 g
Protein
11 g
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