Butter Chicken
by FASST | Apr 16, 2020 |
| PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES
SERVES 6
For the Chicken
2 lbs chicken breast or chicken thighs, cut into 1 inch cubes
2 cloves garlic, chopped
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
¼ cup extra virgin olive oil
For the Sauce
2 tbsp extra virgin olive oil
2 tbsp ghee
1 onion, diced
3 cloves garlic,minced
2 tbsp fresh ginger, minced
1 tbsp + 2 tsp garam marsala
1 tbsp + 2 tsp ground cumin
1 tbsp cinnamon
1 tbsp chilli powder
1 tsp turmeric
1 tsp salt
½ tsp ground black pepper
1 (14 oz) can diced tomatoes
½ cup chicken stock or bone broth
1 (14 oz) full-fat coconut milk
juice of 1/2 lemon
For the Cauliflower Rice
1 head cauliflower, cut into florets
2 tbsp oil of choice ( ghee, coconut oil, or olive oil)
½ can full-fat coconut milk
½ tsp garlic powder
½ tsp onion powder
½ tsp pepper
1 tsp salt
For the Chicken
1Preheat oven to 350 degrees. In a bowl, mix olive oil and spices together. Add cut chicken and coat well in mixture. Line a baking sheet with parchment paper and spread chicken evenly over pan. Bake for about 20 minutes or until chicken is cook through.
For the Sauce
2Melt olive oil and ghee in a deeper skillet or pot. Add onion, garlic and ginger. Cook until onions are translucent. Stir in remaining spices, tomatoes and stock, simmer about 15 minutes. Add coconut milk and lemon juice, simmer another 5 minutes. Add chicken to sauce and keep warm until ready to serve.
For the Cauliflower Rice
3Pulse cauliflower florets in food processor until it resembles grains of riced. Melt oil in a saucepan and add remaining ingredients and simmer for about 10 minutes until coconut milk has been absorbed.
To Serve
4Portion rice into bowls and top with butter chicken mixture. Garnish with fresh cilantro and 1-2 scoops of plain coconut-based full fat yogurt. Enjoy!
Ingredients
For the Chicken
2 lbs chicken breast or chicken thighs, cut into 1 inch cubes
2 cloves garlic, chopped
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
¼ cup extra virgin olive oil
For the Sauce
2 tbsp extra virgin olive oil
2 tbsp ghee
1 onion, diced
3 cloves garlic,minced
2 tbsp fresh ginger, minced
1 tbsp + 2 tsp garam marsala
1 tbsp + 2 tsp ground cumin
1 tbsp cinnamon
1 tbsp chilli powder
1 tsp turmeric
1 tsp salt
½ tsp ground black pepper
1 (14 oz) can diced tomatoes
½ cup chicken stock or bone broth
1 (14 oz) full-fat coconut milk
juice of 1/2 lemon
For the Cauliflower Rice
1 head cauliflower, cut into florets
2 tbsp oil of choice ( ghee, coconut oil, or olive oil)
½ can full-fat coconut milk
½ tsp garlic powder
½ tsp onion powder
½ tsp pepper
1 tsp salt
Directions
For the Chicken
1Preheat oven to 350 degrees. In a bowl, mix olive oil and spices together. Add cut chicken and coat well in mixture. Line a baking sheet with parchment paper and spread chicken evenly over pan. Bake for about 20 minutes or until chicken is cook through.
For the Sauce
2Melt olive oil and ghee in a deeper skillet or pot. Add onion, garlic and ginger. Cook until onions are translucent. Stir in remaining spices, tomatoes and stock, simmer about 15 minutes. Add coconut milk and lemon juice, simmer another 5 minutes. Add chicken to sauce and keep warm until ready to serve.
For the Cauliflower Rice
3Pulse cauliflower florets in food processor until it resembles grains of riced. Melt oil in a saucepan and add remaining ingredients and simmer for about 10 minutes until coconut milk has been absorbed.
To Serve
4Portion rice into bowls and top with butter chicken mixture. Garnish with fresh cilantro and 1-2 scoops of plain coconut-based full fat yogurt. Enjoy!
