Butter chicken has always been a favourite of our household, honestly I could eat it every night if my hubby would let me! I love that we can still have this and if I double the recipe we can freeze it for lunches or quick meals when we don’t want to cook! Although it is slightly higher in carbs than what we would normally have for dinner, when we are doing intermittent fasting it is the perfect meal as you feel so satisfied afterwards.
Nutritional Information – Calories 383 (6 Servings)
Total Fat 25 g
Saturated Fat 17
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Sodium 338 mg
Total Carbohydrate 9 g
Dietary Fiber 2 g
Sugars 7 g
Protein 29 g
Ingredients (makes 5 servings):
40 g Ghee (or Butter if you don’t have any Ghee)
500g Chicken thighs
2 Garlic Cloves crushed
2 tsp curry powder
1 Tbsp Curry paste
2 tsp Garam masala
¼ tsp Ground ginger
¼ tsp Nutmeg
1 tsp Cumin
15 Cardamon pods
1 tin coconut milk (400ml)
2 Tbsp tomato paste
½ cup Natural/Greek Yoghurt
½ cup cream
Salt n pepper to taste
Prep: 15 Minutes
Cooking time: Slow Cook for 3 – 5 Hours
In a frying pan lightly sear your Chicken thighs in 20 g of Ghee or butter. (I prefer to keep the chicken thighs whole as they become so tender and fall apart after 5 hours slow cooking).
In a separate casserole dish, melt the remaining ghee (or butter) then add the onions & Garlic. Keep stirring until the onion has softened.
Add the tomato paste, curry paste, and then pour in all the spices. (I usually weigh out and pour all the spices into one small bowl in my prep time so that I can just add them all together at this stage). Continue stirring for a few minutes and then add in the coconut milk.
After a further few minutes of stirring, add both the cream and yoghurt.
Add the chicken and place your Cardamon pods in the casserole pot (if you don’t have a muslin cooking bag to place these in I get a needle and thread and join these all together so that it’s easy to find and scoop these out at the end of the cooking process).
Now you can either continue to cook this on the lowest heat you can on the stove or you can transfer and cook this in a slow cooker if you wish which is what I always do 🙂 A few dishes to clean up afterwards but I don’t mind as it tastes so yummy.
To serve with this I usually make a cauliflower and broccoli puree. You can find this recipe under the sides menu, but you can serve this with whatever you like, it’s also nice on top of vegetables.