EASY BUTTER CHICKEN

Simple to make Indian Butter Chicken formula that is so velvety and loaded with flavor. A low carb chicken formula with valid rich flavors that will make them go for quite a long time. The ideal weeknight formula that is consoling, filling, and flavorful throughout the entire year.

 

Eatery style spread chicken formula made in the solace of your home with a similar incredible taste. Chicken marinated in Indian Inspired flavors to make succulent and delicate chicken lumps, stewed in a rich and velvety sauce. The most real and delectable Indian margarine chicken formula you will actually have. Serve over some basmati rice, quinoa, or earthy colored rice, and a side of Naan for plunging. This sound spread chicken formula is without dairy and furthermore keto-accommodating for those searching for a low carb smooth rich chicken su

 

 

Ingredients

 

For the Chicken Marinade:

1 Tsp Garlic Powder

1 Tsp Kosher Salt

2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks

2 Tsp Garam Masala

1 Tsp Ground Cumin

1½ Tbsp Extra Virgin Olive Oil

1 Tsp Chili Powder

 

For the sauce:

1 Yellow Onion diced

Kosher salt and freshly ground black pepper

3 Tbsp Clarified Butter divided

3 Garlic Cloves minced

1 Tbsp Garam Masala

1 Tbsp Grated Fresh Ginger

1 Tsp Ground Coriander

1½ Cup Coconut Cream well stirred or blended

1 tsp Chili Powder

½ Tsp Cayenne Pepper

14 oz Tomato Sauce one can

Chopped cilantro, for garnish

 

Instructions

 

1. Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
2. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 6 hours, up to 24 hours.
3. To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
4. Use tongs to add the marinated chicken pieces to the skillet in a single layer, leaving behind the excess marinade, and brown on all sides.
5. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
6. Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
7. Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
8. Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
9. Stir in the coconut cream, and return to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices, and use a wooden spoon to settle the chicken into the sauce.
10. Simmer for 10-15 minutes over medium-low heat, until the chicken, is tender and cooked through.
11. Season to taste with salt and pepper if necessary. Garnish with chopped cilantro and serve hot.

 

 

 

source:https://healthyfitnessmeals.com