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Butter Chicken - 2

Start marinating this dish in the morning and most of the prep can be done ahead of time. Serve with the ever present “Raita”, a yogurt-based condiment with cucumber and mint or cilantro, basmati rice and mango slices.
Course Main Course
Cuisine Indian
Keyword Butter, Chicken, Cumin, Garam Masala, Tomatoes, Turmeric, Yogurt

Ingredients

  • 1.5 cups (350 gr) Greek Plain Yogurt (6 CHO/3/4cup/175 ml) 12 CHO
  • 2 TBSP lemon juice 0 CHO
  • 1.5 TBSP Turmeric 0 CHO
  • 1 TBSP Garam Masala 0 CHO
  • 2 TBSP Cumin 0 CHO
  • 3 lb chicken thighs skinless, boneless 0 CHO
  • 1/4 cup butter 0 CHO
  • 1 TBSP vegetable oil 0 CHO
  • 1 cup (120 gr) onion, diced 10 CHO
  • ½ tsp garlic minced 0 CHO
  • 2 TBSP (30 gr) fresh ginger, grated 6 CHO
  • 1 Tsp. Salt 0 CHO
  • 2 (187 gr) medium tomatoes, diced 5 CHO
  • 2/3 cup chicken stock 0 CHO
  • ¼ cup (43 gr) jalapeño pepper, seeded and finely diced 2 CHO
  • 1 TBSP Tomato paste (1.5 CHO/TBSP) 1.5 CHO
  • 1.5 cups heavy cream 0 CHO
  • Cilantro to garnish 0 CHO

TOTAL CHO 36.5 CHO

  • TOTAL WEIGHT 635 GRAMS
  • 36.5 CHO DIVIDED BY 635 GRAMS = .057 CHO/GRAM
  • ¼ CUP = 60 GRAMS (.057 CHO x 60 GRAMS) 3.42 CHO/1/4 CUP

Instructions

  1. Pat chicken pieces dry.
  2. Mix yogurt, lemon juice, turmeric, Garam Masala and cumin. In a nonreactive dish add chicken and yogurt mixture. Mix, cover and let marinate, refrigerated for 6 – 8 hours.
  3. In a large skillet, over medium heat, cook butter and oil until butter starts to foam.
  4. Next add onion and cook for 5 minutes, stirring occasionally. Add garlic and fresh ginger, tomatoes, jalapeño peppers and salt. Cook over medium heat for 8 - 10 minutes until tomatoes start to break down.
  5. Add chicken and marinade to the skillet and cook for 5 minutes.
  6. Add chicken stock, bring to a boil, then reduce heat to vigorously simmer uncovered for 40 – 45 minutes. Reduce stock by about 2/3 over the 40 – 45 minutes. (If making ahead turn off heat after reducing; cover until ready to add cream, tomato paste and serve.)
  7. Add cream and tomato paste, stir to incorporate, bring to a boil, reduce heat and simmer for 15 minutes. Again, reducing stock by about 2/3. The sauce should be thick and stick to the back of a spoon.
  8. Garnish with chopped cilantro.
  9. Serve immediately with Raita, mango slices and Basmati rice.