A good butter chicken needs that overnight marinade for the chicken to absorb the spices but when you are in a hurry try this weekday recipe.
If you are like me you’re probably just grateful that you’ve remembered to defrost the chicken, let alone had time to marinate it overnight!
Since we will be skipping a few steps you have to make sure that you cube your chicken in smaller bite size chunks though, this will ensure that you get all the flavor possible. Working with smaller cuts will also help to get your chicken meat softer faster since we won’t be cooking it all that long.
Start with your chicken first and prep the rest of your ingredients while your chicken gets to chill for 5 minutes in the spices.
Each Portion contains +- 9 g net carbs
yields 4 portions
700 g Chicken fillets cut into cubes
1 tsp fine pink Himalayan salt
1 tsp turmeric
1 tsp Garam masala
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
2 garlic gloves, crushed
1 onion finely chopped
1 tsp freshly grated ginger (1/2 tsp dried ginger powder will also do)
40 g Butter
4 tomatoes quartered (pureed to pulp in food processor / smoothie maker together with the chicken stock)
1 tsp lemon juice
125 ml Chicken stock / water
125 ml Pouring cream
3 tbsp Greek yogurt
Mix all of the dry spices and salt with the chicken cubes and set aside in the fridge.
puree the tomatoes together with the chicken stock and the lemon juice and set aside. I use my smoothie maker that gives me a smooth liquid with very little tomato skin and pulp.
Chop and fry the onions in the butter until translucent. Add the ginger and the garlic and fry for another minute.
Add the chicken and fry until well done.
Add the puree’d tomatoes to the chicken and cook for +- 15 minutes, giving it a stir every now and again. Add a little more stock or water if necessary.
Add the cream and cook on a low heat for 5 minutes.
Stir in the yogurt just before serving and garnish with fresh coriander leaves.