Indian Butter Chicken Inspired Stew
9.7g
Net Carbs
31.9g
Protein
17.4g
Fat
3.2g
Fiber
331
Calories
Ingredients:
- 1 1/4 pounds (20 ounces) skinless chicken thigh
- 3/4 teaspoon salt, divided
- 3 tablespoons unsalted butter
- 1 medium fresh onion (110g), thinly sliced
- 1 tablespoon grated fresh ginger root
- 1 1/2 teaspoons minced or pressed fresh garlic
- 2 cups fresh cauliflower (214g), cut into bite size pieces
- 2 teaspoons garam masala spice blend
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup canned crushed tomatoes
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 fresh lime
- 1/4 cup fresh cilantro leaves
Directions:
- Cut chicken into 1-inch cubes and season with ½ teaspoon salt. In a large Dutch oven or soup pot, melt one tablespoon butter over medium-high heat. Working in batches if needed, add a single layer of chicken, cooking until both sides are browned, about 4 minutes per side. Place into a bowl and set aside.
- Reduce heat to medium, add remaining butter to the pot and sauté thinly sliced onion until becoming translucent, about 3 minutes. Add remaining salt, grated fresh ginger root and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add bite size cauliflower and sauté stirring occasionally until beginning to brown, about 3 minutes. Sprinkle the garam masala, chili powder and cumin over the vegetables and continue to sauté about 30 seconds until fragrant.
- Add the chicken and any accumulate juices back into the pot along with crushed tomatoes and chicken broth. Increase heat to bring to a boil. Reduce heat to medium low, cover partially and cook until cauliflower is tender, about 10 minutes. Remove from heat and stir in the heavy cream. Serve warm with a lime wedge and 1 tablespoon cilantro. Each serving is about 1 ¼ cups stew.
