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:

Equipment:

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: