Butter Chicken

Butter Chicken

Butter chicken – a wonderful Northern Indian dish of intense, complex flavors. Serve over rice or cauliflower rice to soak up the yummy sauce, or serve in a bowl with a spoon. If you’re like me and you hate food waste, don’t worry about using just 2 tablespoons of tomato paste in this recipe – simply divide the leftover tomato paste into small plastic containers and freeze.

Butter Chicken
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • ¼ cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon water
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper (1 teaspoon if you like your food very spicy)
  • 1 teaspoon kosher salt plus a pinch
  • 1 tablespoon butter, or refined coconut oil
  • 1 large onion, chopped (8 oz)
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger, minced
  • 1½ lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 (15 oz) can diced tomatoes, undrained
  • ¼ cup chopped parsley for garnish
Instructions
  1. Measure out the cream and remove from fridge, to bring it to room temperature.
  2. In a small bowl, use a small spatula or a fork to mix together the tomato paste, water, garam masala, curry powder, paprika, crushed red peppers and 1 teaspoon kosher salt, to create a paste. Set aside.
  3. Heat the butter or the oil in a large skillet over medium-high heat, about 2 minutes. Add the onion and a pinch of salt and cook, stirring often, about 4 minutes, until soft.
  4. Add the garlic, ginger and seasoning paste and cook 1 more minute, stirring.
  5. Add the chicken cubes. Stir well to coat. Sauté the chicken on all sides 2 minutes.
  6. Add the tomatoes. Keep cooking over medium-high heat, stirring, 3-5 more minutes, or until chicken is cooked through.
  7. Lower heat to medium and stir in the cream to create a silky, creamy sauce. Heat through, then garnish with parsley and serve. Serve alone (with a spoon for the sauce), over cooked brown rice, or over cauliflower rice.
Notes
You can replace the onion with 1 teaspoon onion powder, the garlic with 1 teaspoon garlic powder, and the ginger with ½ teaspoon dried ginger. Add them to the seasoning paste with a little more water.
Nutrition Per Serving
Calories: 316; Fat: 13g; Carbohydrates: 13g; Sugar: 1g; Sodium: 788mg; Fiber: 3g; Protein: 35g

Butter Chicken

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