Name: Butter Chicken And Cauliflower Rice
Ingredients: boneless chicken thighs; full fat Greek yoghurt; ginger and garlic paste; olive oil; Tandoori masala; Salt and pepper to taste; 1 Tbsp Ghee; 1 Large Onion thinly sliced; Pinch of cumin seeds; 3 Tbsp Ginger and garlic paste; 400 grams Chopped tomatoes; 1 Tbsp motherland pepper sauce or chilli flake(optional); 1/2 Tsp Coriander powder; 1/2 Tsp Cumin powder; 1/2 Cup Single cream; 1/2 Tsp Garam masala or butter chicken masala; 2 Stock cubes; 1/4 Tsp Fenugreek leaves crushed between fingers; Lemon juice to taste if required; Fresh coriander for garnish

Butter Chicken And Cauliflower Rice

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Course Main Course

Cuisine Fusion

Servings People

Calories 415 kcal

Ingredients

For the chicken Marinade

boneless chicken thighs
full fat Greek yoghurt
ginger and garlic paste
olive oil
Tandoori masala
Salt and pepper to taste

For the Butter Chicken

1 Tbsp Ghee
1 Large Onion thinly sliced
Pinch of cumin seeds
3 Tbsp Ginger and garlic paste
400 grams Chopped tomatoes
1 Tbsp motherland pepper sauce or chilli flake(optional)
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/2 Cup Single cream
1/2 Tsp Garam masala or butter chicken masala
2 Stock cubes
1/4 Tsp Fenugreek leaves crushed between fingers
Lemon juice to taste if required
Fresh coriander for garnish

Instructions

For the chicken Marinade

Cut the chicken breast in small pieces of desired size and then wash and drain on cloth
Combine the chicken marinade ingredients in a bowl and add the chicken and allow to marinate for one hour to overnight
Then bake the chicken in the oven for 40 minutes, turning halfway through and switching to grill function for the last 5minutes.

Putting together the Butter Chicken

In a pan melt and the ghee and add cumin seeds and stir for 2 seconds
Then add the onions and sauté until translucent for about 4 minutes
Add the ginger and garlic and let cook for 30 seconds stirring so it does not burn.
Then add the tomatoes along with the coriander powder, cumin powder, stock cubes, ¼ cup water, pepper sauce or flakes (optional) and simmer for 20 minutes
Remove from heat and add to blender and blend.
Transfer back to sauce pan and then add the baked /grilled chicken and sauce
Add the single cream and garam/ butter chicken masala and lemon juice (optional) to taste and cook on medium flame until it comes to a boil.
Add fenugreek leaves (kasuri methi) and let all rest for a few minutes
Garnish with fresh coriander before serving
Serve with cauliflower rice or any other low GI side

Notes

Glycemic index; low: 31

Nutrition

Serving: 5PeopleCalories: 415kcalCarbohydrates: 14.67gProtein: 24.67gFat: 29.58gSodium: 1903mgFiber: 1.95gSugar: 7.22g

Keyword Afrofusion

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Butter chicken and cauliflower rice