Easy Butter Chicken

 

The wife and I love Indian food and we’ve been looking for a good low carb version of Butter Chicken. Stumbled on this recipe and have made it a few times and and we just love it. I usually substitute butter and heavy cream for the ghee/clarified butter and coconut cream, and i search for the lowest sugar tomato sauce I can find (Red Gold Tomato sauce is the best I’ve found) and it’s amazing. We toast up a few low carb tortillas as substitute Naan and it does the trick. Thanks for posting!

Ingredients
For the Chicken Marinade

•     1½ Tbsp Extra Virgin Olive Oil
•     1 Tsp Garlic Powder
•     1 Tsp Kosher Salt
•     2 lbs Boneless, skinless chicken thighs cut into 1-inch chunks
•     1 Tsp Ground Cumin
•     2 Tsp Garam Masala
•     1 Tsp Chili Powder

For the sauce:

 

•     1 tsp Chili Powder
•     1 Tsp Ground Coriander
•     ½ Tsp Cayenne Pepper
•     1 Yellow Onion diced
•     3 Garlic Cloves minced
•     14 oz Tomato Sauce one can
•     1½ Cup Coconut Cream well stirred or blended
•     Kosher salt and freshly ground black pepper
•     Chopped cilantro, for garnish
•     1 Tbsp Garam Masala
•     3 Tbsp Clarified Butter divided
•     1 Tbsp Grated Fresh Ginger
  

Instructions

1.     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.
2.     To make the sauce, heat 2 tablespoons of ghee or clarified butter in a large skillet over medium-high heat.
3.     Cook the mixture for 45 seconds, then add the tomato sauce. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
   
4.     Add the onion, garlic, garam masala, ginger, chili powder, coriander, and cayenne, and stir to combine.
       
5. 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.
6. Cook the chicken in batches, if necessary, and don’t worry about cooking it all the way through at this stage.
7. Transfer the browned chicken toa plate. Add another tablespoon of ghee to the skillet, and reduce to medium heat.
8. Start by marinating the chicken. In a large glass bowl, combine the olive oil with garlic powder,garam masala, cumin, chili powder, and salt.
   
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 : healthyfitnessmeals.com

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