This is my husband’s favorate Indian dish. He always orders it when we eat Indian out, so I thought I’d try to duplicate it using my favorite chicken curry recipe as a starting point. The flavors are very similar in my opinion, but this dish is richer (with all the butter and cream added) and it has more tomato in it than my regular curry recipe. This is ever so easy to make once you have the ingredients on hand, and the results are simply stellar! This dish is suitable for those still on Atkins Induction Phase and is also suitable for Primal diners. Paleo followers will need to use coconut milk and ghee (clarified butter) instead of the cream or regular butter.
INGREDIENTS:
1 T. whole cumin seed
2 T. olive oil
3 oz. sliced onion
2 deboned 7-8 oz. chicken breasts, cut into 1-1½” chunks
¼ tsp. salt
¼-½ tsp. cayenne pepper (use ½ tsp. only if you like food really HOT with spice)
1 tsp. ground cumin
½ T. fresh ginger root, peeled and minced fine
¼ tsp. ground turmeric
1T. + 1 tsp. my homemade Garam Masala
4 T. fresh cilantro, chopped
1 c. chicken broth
2 Roma tomatoes (3″) , cut into large cubes or wedges
4 T. tomato paste (about ½ of 6-oz small can)
4 T. more butter
3/4 c. heavy cream
DIRECTIONS: In a dry non-stick skillet or wok, dry roast the whole cumin seed, stirring, just until they become fragrant but not burned (about 1-2 minutes). Add olive oil and onions & saute a few minutes until onions are translucent. Add chicken and continue to saute until chicken is no longer pink. Add all remaining ingredients except heavy cream. Simmer covered on lowest heat setting about 30 minutes until tomatoes are tender and falling totally apart. Some use a stick blender to puree the mixture at this point, but I personally do not do this as I like the onions to remain visible in my curry. Your call there. Add the heavy cream and continue to simmer (unlidded) over low heat for 5-10 minutes longer. It should thicken right up as the cream reduces. You can eat this as is at this point, or…… if you prefer, you can serve it over steamed cauliflower, baked eggplant slices, or for any non-low-carbing diners at your table, over steamed basmati rice. Those are not included below, however. Make the necessary recalculations if you serve your Butter Chicken atop one ov these.
NUTRITIONAL INFO: Serves 5, each serving contains:
463 cals, 35.5g fat, 7.88g carbs, 1.68g fiber, 6.2g NET CARBS, 29g protein, 530 mg. sodium (omit salt & recude cream if you are sodium sensitive)
Buttoni's Low-Carb Recipes 