BUTTER CHICKEN

BUTTER CHICKEN

This is an Indian dish popular (out-of-this-world curry sauce - buttery gravy with cream) in many countries all over the world.  The flavors are rich, creamy and best of all the ingredients are easy to find in a regular grocery store.  First the chicken is marinated in a rich sour cream marinade, which fortunately is not discarded. 

2¹/₂  lbs chicken breasts (1.1 kg)

Marinade:

1 cup sour cream, OR Greek yogurt (250 mL)

1 tbsp lemon juice (15 mL)

2 tsp salt (10 mL)

1 tsp turmeric masala, OR regular (5 mL)

¹/₂ tsp turmeric (2 mL)

1 tsp cumin (5 mL)

Butter Sauce:

2 tbsp butter (30 mL)

1 tbsp olive oil (15 mL)

1 medium onion, chopped (optional)

1 tbsp minced garlic (15 mL)

1 tbsp grated or minced ginger (15 mL)

14 oz can tomatoes (411 g)

1 jalapeño pepper, seeded and chopped (optional)

¹/₂ cup chicken stock, OR water (125 mL)

Liquid sweetener to equal 2 tsp sugar (10 mL)

  (optional)

1 tsp chili powder (5 mL)

¹/₂ tsp cumin (2 mL)

¹/₄ tsp cinnamon (1 mL)

¹/₂ cup whipping cream (125 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)

Garnish:

Cilantro, OR chopped green onions (green part)

Marinade: Cut chicken into bite-sized pieces.  In large bowl, combine sour cream, lemon juice, salt, turmeric masala, OR regular masala, turmeric and cumin.  Stir chicken into the marinade to cover and refrigerate 2 hours or overnight.

Butter Sauce:  In large nonstick frying pan, in butter and olive oil cook onion, if using along with minced garlic and ginger.  Cook until onions are browned.  Stir in tomatoes, 1 jalapeño pepper (if using), chicken stock, liquid sweetener, chili powder, cumin and cinnamon, and cook around 10 minutes until the jalapeño pepper is soft.

Add chicken in marinade to pan and bring to the boil. Then lower heat and simmer 15 minutes. In small bowl, combine whipping cream with cornstarch, OR arrowroot powder, whisking to mix well.  Add to pan and simmer another 15 to 20 minutes or until the chicken is cooked.  Serve over cauliflower rice and garnish with cilantro or chopped green onions.

Yield:  8 servings

1 serving

314.5 calories

35.2 g protein

15.6 g fat

1.1 g fiber

6.4 g net carbs 

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