Butter Chicken
This is a really approachable recipe, if you aren’t sure about making Butter Chicken. The girls love it. The flavors are very mild and certainly add more spices if you like. As long as you remove all of the seeds and white membrane from the jalapeno, it adds a nice flavor without the heat. Serve with Basmati rice.
Ingredients
- 4 chicken breasts boneless, skinless 0 CHO
- 2 TBSP butter 0 CHO
- 1 TBSP ground cumin 0 CHO
- 1 jalapeno finely diced seeds and membrane removed* (25 gr) 2 CHO
- 1 TBSP (15 gr) grated fresh ginger or 2 TBSP grated frozen ginger 3 CHO
- ¾ cup (21 gr) finely chopped fresh cilantro 0 CHO
- 1 cup (250 ml) whipping cream 0 CHO
- 14 oz (398 ml) Hunt’s Original Tomato Sauce (5 CHO/1/2 CUP/125 ML) 15.92 CHO
- ½ tsp salt 0 CHO
- 6 cups (83 gr) fresh baby spinach, roughly chopped 1 CHO
TOTAL CHO 21.92 CHO
- TOTAL WEIGHT 715 GRAMS
- 21.92 CHO DIVIDED BY 715 GRAMS = .03 CHO/GRAM
- 1 TBSP = 15 GRAMS (.03 CHO X 15 GRAMS) .45 CHO/TBSP
- ¼ CUP = 4 TBSP (.45 CHO x 4) 1.8 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Pre heat oven to 350.
- Heat butter in a medium frying pan. Cut chicken breasts into 3 pieces and toss with cumin in a dish. When butter is melted, gently brown chicken breasts, medium to high heat, each side for 3 minutes. The butter should be brown but not burning.
- Place chicken in a covered, oven proof dish.
- Meanwhile finely dice jalapeno, *seeds and membrane removed. Grate ginger.
- Add cream to the frying pan, scraping up bits. Bring cream to a simmer for about 1 minute and then add the tomato sauce, stir to blend and warm sauce. Add ginger, salt and jalapeno. Add tomato mixture to casserole with chicken. Cook in oven, covered, at 350 for 25 minutes.
- Add the spinach and cilantro to tomato mixture and stir to incorporate. Cook for another 5 minutes. Serve with Basmati rice. Reserve a bit of cilantro to sprinkle on the Butter Chicken, if desired.
