Butter Chicken

BUTTER CHICKEN

Prep Time: 25 min Cook Time: 35 min

Total Time: 1 hour  Servings: 4 servings  Calories: 469kcal

Ingredients

Spice Mix (you’ll use the entire mix for this recipe):

• 1 tablespoon garam masala spice mix
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon fenugreek

Chicken:

• 450 g boneless, skinless chicken breast
• 2 teaspoons Spice Mix from recipe above
• 1/2 teaspoon sea salt
• 2 large cloves garlic crushed
• 2 tablespoons fresh lemon juice
• 3 tablespoons sour cream

Sauce:

• 4 tablespoons grass-fed clarified butter ghee
• 1 medium yellow onion diced
• 3 large cloves garlic crushed
• 1- inch piece fresh ginger grated
• Remaining Spice Mix from recipe above
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper flakes more or less to taste
• 1 1/2 cups 355 ml low-sodium chicken bone broth or water
• 4 tablespoons tomato paste
• 1/2 cup 120 ml grass-fed heavy whipping cream

Instructions

1. Mix together all of the spices for the mix and set aside.
2. Mix together all ingredients for the chicken in a medium bowl. Cover and refrigerate at least 2 hours, but up to 2 days. Cook the chicken until fully done (it’s no longer pink in the center) skewered on a grill or in a 400F oven for about 10 to 12 minutes.
3. For the sauce, heat the ghee in a medium-large deep-sided skillet over medium heat. Once hot, add the onion and cook until softened and starting to caramelize, about 20 minutes, stirring occasionally. Stir in the garlic, ginger, and remaining spice mix and cook 1 minute, stirring constantly. Stir in the salt, crushed red pepper flakes, chicken broth, and tomato paste. Bring up to a boil, and then reduce the heat to simmer and cook 10 minutes. Cool slightly and then carefully puree using an immersion or regular blender. Return the sauce to the skillet.
4. Stir the cooked chicken and heavy whipping cream into the sauce.

Source: The Keto Queens