Youfoodz Inspired Butter Chicken
Calculated automatically based on ingredients
Give your tastebuds an exceptional journey to India with this leaner version of popular Butter Chicken - one of the most beloved dishes from this region. The meat is very juicy and tender, almost melting in your mouth. It is cooked in parchment and combined with a very creamy tomato and butter sauce with the addition of oriental spices. This high protein crowd pleaser is packed with delicious flavours and sure to satisfy you. You can also serve it with some extra naan bread, which will give you extra 184 kcal, 26g carbs, 4.5g protein and 6.4g fat in one serving of 54g.
- 100g Basmati rice
- 100g Brown onion, peeled and diced
- 200g Chicken breast
- 200g Canned tomatoes
- 60g Natural yogurt
- 10g Garlic cloves, finely chopped
- 10g Fresh ginger, finely chopped
- 10g Lemon juice
- 100g Oat cream
- 100g Chicken stock
- 10g Almond butter
Prepare chicken marinade: in a bowl, mix together garlic, ginger, salt, pepper, garam masala, lemon juice and yogurt. Spread the marinade over chicken breast and let marinate in the fridge for at least two hours (preferably overnight). After that time, preheat the oven to 220℃ and remove excess marinade from the chicken. Wrap the chicken in parchment paper, add the onion and bake for about 20-25 minutes, or until chicken is cooked through.
While chicken is baking, cook rice al-dente.
In the meantime, prepare the sauce. Mix together almond butter and oat cream, and add them to a pot. Heat it up on a medium heat and add canned tomatoes and chicken stock, season with garam masala, cumin, turmeric, chilli, ground coriander seeds, cinnamon and salt. Cook on a medium heat for about 10 minutes, then blend to smooth consistency.
Sift the rice. Cut chicken into cubes, and add it to sauce. Serve the butter chicken with rice and fresh coriander leaves. You may also add fresh lime and naan bread.
Serve the butter chicken with rice and fresh coriander leaves. You may also add fresh lime and naan bread.