Butter Chicken

ingredients

For the chicken marinade:

130g chicken breast
18g natural yoghurt
2 minced garlic cloves
2cm of grated ginger
Spices: garam masala, turmeric, cumin, cumin, chili, salt at will

For the sauce:

80g crushed tomatoes
40g crème fraîche (15% MG)
6g ghee (or butter)
35g onion
1/2 garlic clove
Spices: garam masala, cumin, coriander, coriander, chili, chili, ginger, erythrithol, salt at will

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Procedure to follow

Mix all the ingredients for the marinade and let it rest for 1 hour to 1 night.
Cook the marinade then set aside.
In the same skillet, brown the onions and crushed garlic in the ghee.
Add the tomatoes, crème fraîche and spices and cook for 10 minutes.
Blend the sauce.
Add the marinade to the sauce and simmer for a few more minutes.
Serve with basmati rice and/or naans (to add to the calories).

Calories and macros

306 kcal, 31 g proteins, 13 g carbohydrates, 15 g fats
 

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