Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 lb Chicken -Boneless, skinless chicken thigh 4 Tbsp Ghee / Clarified Butter1 cup, chopped Onions1 Jalapeno pepper3 Tomatoes (Medium, whole) 0.5 can (6 oz) Tomato Paste 1 cup Chicken stock1 cup Greek Yogurt (full fat) .5 cup Heavy Whipping Cream 5 cloves Garlic 2 Tbsp grated Ginger Root 2 tbsp Garam Masala (by JACE520) 2 tbsp Turmeric, ground 2 tbsp Cumin, ground2 tbsp Lemon Juice Salt to taste
Add 2 T ghee to heavy pot/dutch oven over medium heat. Add chicken thighs and sprinkle with salt, garam masala, turmeric, and cumin on each side. Add lemon juice to deglaze pan. Remove chicken once sealed, set aside. Add onion, jalapeno, and tomato to pan, let sweat for a few minutes before salting. Add garlic and ginger, stir in. Add tomato paste and chicken stock, stir well. Place chicken back in pot. Let simmer 30+ minutes until chicken is cooked and reduced. Turn off heat and let simmering stop before adding yogurt and heavy cream. Serve hot over rice or cauliflower rice (ketogenic) or with naan.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DAISYSTEPPER.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DAISYSTEPPER.
Nutritional Info Amount Per Serving
- Calories: 372.5
- Total Fat: 24.9 g
- Cholesterol: 159.4 mg
- Sodium: 236.0 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.5 g
- Protein: 30.4 g
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