Indian Butter Chicken I
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | –500 g of skinless | 500 g | 530 kcal113g protein · 0g carbs · 10g fat · 0g fibre | Buy |
| 2 | tandoori masala powder | 50 g | — | Buy |
| 3 | unsweetened yoghurt | 0.5 cup | — | Buy |
| 4 | small lemon | 1 piece | 2 kcal0g protein · 1g carbs · 0g fat | Buy |
| 5 | butter | 2 tbsp | 215 kcal0g protein · 0g carbs · 24g fat | Buy |
| 6 | large onion | 1 piece | 44 kcal1g protein · 10g carbs · 0g fat | Buy |
| 7 | cinnamon | 0.25 tsp | 3 kcal0g protein · 1g carbs · 0g fat | Buy |
| 8 | –3 cloves of crushed garlic | 3 clove | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 9 | grated ginger | 2 tsp | 8 kcal0g protein · 2g carbs · 0g fat | Buy |
| 10 | ground turmeric | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | ground coriander | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 12 | –3 teaspoons of chile powder | 3 tsp | — | Buy |
| 13 | –200 g tomato paste | 200 g | 44 kcal1g protein · 8g carbs · 1g fat · 2g fibre | Buy |
| 14 | full cream | 100 g | 196 kcal3g protein · 6g carbs · 18g fat · 0g fibre | Buy |
Directions
Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken.
In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.
Heat a large saucepan or frying pan until evenly hot.
In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat.
Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long, so make sure you don't overcook the chicken.
Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3–5 tablespoons is generally sufficient.
Cover and simmer for just over 10 minutes.
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