Butter Chicken

• จำนวนที่เสิร์ฟ: Cook and evenly distribu

ส่วนผสม

165g chicken breast, diced

5g butter (for cooking base)

50g onion, finely chopped

7g tomato paste (½ tbsp)

7g garlic paste (½ tbsp)

7g ginger paste (½ tbsp)

3g paprika (½ tbsp)

0.3g cayenne (⅛ tsp)

3g garam masala (½ tbsp)

0.3g cumin (⅛ tsp)

0.3g coriander (⅛ tsp)

0.3g salt (⅛ tsp), adjust to taste

Dash of black pepper

60g crushed fire roasted tomatoes

15ml water (1 tbsp)

3g chicken bouillon powder (optional, boosts umami)

1g zero-cal sweetener or 1 tsp sugar (optional)

50g plain nonfat Greek yogurt or skyr

5g butter (for finishing)

For the rice:

30g rice of choice

53ml bone broth

วิธีทำ

Marinate 165g diced chicken with 50g Greek yogurt, half the garlic, ginger, and garam masala, plus a pinch of salt. Set aside.

In a pan, melt 5g butter over medium heat. Sauté 50g chopped onion for 3–4 min until soft. Add remaining garlic and ginger paste, cook 1 min. Stir in tomato paste and all spices, cook 1 more min. Add 60g crushed tomatoes, 15ml water, bouillon, and sweetener if using. Simmer for 5–6 min.

Blend the sauce smooth (optional), then return to the pan. Add marinated chicken and simmer gently for 8–10 min until fully cooked. Stir in 5g butter to finish. Adjust seasoning.

Cook 30g rice with 53ml bone broth in a rice cooker. Serve together.