Bigger Better Butter Chicken

Bigger Better Butter Chicken might be just the main course you are searching for. For $5.09 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 62g of protein, 40g of fat, and a total of 728 calories. This recipe serves 4. It is brought to you by The Healthy Foodie. This recipe is typical of Indian cuisine. If you have onion, ras el hanout, pink himalayan salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. 168 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. Try Bigger, Better Bruschetta, Makhani Chicken (Indian Butter Chicken), and Chicken Makhani (Indian Butter Chicken) for similar recipes.

Servings: 4

 

Ingredients:

1 large can (28 oz/798 mL) crushed tomatoes

4 large chicken breasts, cut into 1" to 2" pieces (about 1.25kg | 2.75lbs)

1/2 tsp chipotle powder

2 tbsp date paste

2 tbsp fresh ginger, minced

1/2 cup full fat coconut milk

1 tbsp garam masala

2 tbsp garam masala

2 cloves garlic, minced

1/4 cup ghee (or make your own)

1 tsp ground Ceylon cinnamon

1/4 tsp ground white pepper

1/2 cup fresh lemon juice

227g mushrooms, cut in half

1 large onion, diced

1 tbsp Himalayan salt

1 tbsp ras el hanout

227g fresh spinach

1/2 cup sunflower seed butter (or toasted almond butter)

2 cups water

Equipment:

frying pan

bowl

measuring cup

whisk

Cooking instruction summary:

Marinate chicken overnight in lemon juice, garlic, salt and garam masala. Rinse the chicken under cold running water then pat it real dry. Melt the ghee in a large skillet set over medium-high heat then add the pieces of chicken in a single layer, being mindful not to overcrowd the pan, (you will probably have to work in batches) and cook until nice and golden all around, about 5-6 minutes total; Remove the cooked pieces of chicken to a bowl to catch the juices. Return the skillet to the heat source, lower the heat to medium and add the onion, garlic and ginger. Cook for 3-4 minutes, until the vegetables soften and start to brown slightly. Add the chicken back to the skillet then throw in the garam masala, ras el hanout, cinnamon, chipotle powder and white pepper. Mix well. Stir in crushed tomatoes, date paste and water and simmer slowly for 25 minutes.In a glass measuring cup, mix the coconut milk and sunflower seed butter; whisk vigorously until well combined, then add to the chicken stew and stir well.Bring back to a simmer and continue cooking for 5 minutes. Meanwhile, brown the mushrooms in a separate skillet, then add them to the stew, along with the spinach.Stir delicately until the spinach is completely incorporated and wilted, then serve.

 

Step by step:


1. Marinate chicken overnight in lemon juice, garlic, salt and garam masala. Rinse the chicken under cold running water then pat it real dry. Melt the ghee in a large skillet set over medium-high heat then add the pieces of chicken in a single layer, being mindful not to overcrowd the pan, (you will probably have to work in batches) and cook until nice and golden all around, about 5-6 minutes total;

2. Remove the cooked pieces of chicken to a bowl to catch the juices. Return the skillet to the heat source, lower the heat to medium and add the onion, garlic and ginger. Cook for 3-4 minutes, until the vegetables soften and start to brown slightly.

3. Add the chicken back to the skillet then throw in the garam masala, ras el hanout, cinnamon, chipotle powder and white pepper.

4. Mix well. Stir in crushed tomatoes, date paste and water and simmer slowly for 25 minutes.In a glass measuring cup, mix the coconut milk and sunflower seed butter; whisk vigorously until well combined, then add to the chicken stew and stir well.Bring back to a simmer and continue cooking for 5 minutes. Meanwhile, brown the mushrooms in a separate skillet, then add them to the stew, along with the spinach.Stir delicately until the spinach is completely incorporated and wilted, then serve.


Nutrition Information:

Quickview
728k Calories
61g Protein
40g Total Fat
36g Carbs
65% Health Score
Limit These
Calories
728k
36%

Fat
40g
62%

  Saturated Fat
15g
97%

Carbohydrates
36g
12%

  Sugar
13g
15%

Cholesterol
173mg
58%

Sodium
2208mg
96%

Get Enough Of These
Protein
61g
123%

Vitamin K
288µg
275%

Vitamin B3
29mg
147%

Vitamin B6
2mg
120%

Vitamin A
5754IU
115%

Selenium
79µg
114%

Manganese
1mg
98%

Phosphorus
875mg
88%

Magnesium
278mg
70%

Vitamin B5
6mg
69%

Copper
1mg
62%

Folate
241µg
60%

Vitamin C
45mg
55%

Potassium
1903mg
54%

Vitamin B2
0.75mg
44%

Iron
7mg
40%

Fiber
8g
32%

Vitamin B1
0.45mg
30%

Zinc
4mg
28%

Vitamin E
3mg
22%

Calcium
198mg
20%

Vitamin B12
0.47µg
8%

Vitamin D
0.34µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

How much does a Chinese restaurant weigh? Won Ton.

Popular Recipes
Tropical Mango-Coconut Quinoa Muffins

Queen of Quinoa

Nacho Cheeseburger Macaroni (Crockpot)

Moms with Crock Pots

Do-Si-Do Martini

Daydreamer Desserts

15 Minute Sweet Chipotle Chicken Bites

Dine and Dish

Brined Sous Vide Turkey Breast with Sage Spice Rub

Jeanettes Healthy Living