Originating in India and traditionally called Murgh Makhani, Butter Chicken is pure comfort food. It features ultra-tender marinated Chicken simmered to perfection in a silky, mildly spiced Tomato, Butter, and Cream Sauce.
Quick and Easy Butter Chicken recipe
🎥 myhealthydish | IG
Ingredients: 4-5 skinless chicken thighs 1/3 cup Greek Yogurt
Juice of half a lemon
1 tbsp garlic paste
1 tbsp ginger paste
2 tsps salt
2 tsps garam masala
1 tsp turmeric
1 tsp chili powder
2 tsps ground coriander
2 tsps sugar
4 tbsps butter
2 tbsps of olive oil
1 can tomato sauce 11/4 cup heavy cream
Instructions:
Add Cube chicken to half the seasoning, yogurt and lemon juice.
Mix together. In a large pan heat up oil and two tosps of butter on medium heat.
Add chicken and cook 4-5 minutes on each side or until fully cooked.
Remove from pan, bring heat down to low, and add remaining butter and remaining seasoning.
Cook for 1 minute and then add tomato sauce and sugar.
Cook for another 2 minutes and add heavy cream.
Mix and cook for another two minutes and add back in cooked chicken.
Serve without basmati rice and naan.
Enjoy
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⅔ cup olive oil, plus more for oiling baking dish
1 cup cooked and blended sweet potato from 1 large or
2 medium potatoes
1 cup maple syrup
¼ cup coconut sugar
3 large eggs
2 tsp vanilla extract
1 ½ cups almond flour
1 cup gluten free oat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Ice cream for serving
Caramel sauce:
½ cup coconut oil
½ cup maple syrup
2 tbsp coconut sugar
¼ cup almond butter
Pinch of sea salt
To make cake, preheat oven to 350°F.
Note: I didn't show this in the video but it's best to blend sweet potato with maple syrup so it blends easier and smooths out.
In a large bowl, combine olive oil, sweet potato, maple syrup, coconut sugar, eggs and vanilla and whisk well.
Add in almond flour, oat flour, baking soda, baking powder and salt.
Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled or parchment lined 9 inch round cake pan.
Ingredients 3-4 lbs beef chuck roast
8 dried guajillo chilies seeds + stems removed
3 dried ancho chilies seeds + stems removed 2-3 dried pasilla chilies (optional, for earthiness)
3 medium Roma tomatoes (halved)
1 medium white onion (quartered)
6 garlic cloves (peeled)
1 tsp cumin seeds
1 tsp dried oregano (Mexican if possible)
½ tsp ground cloves
2 bay leaves
1 stick cinnamon (or ½ tsp ground)
4 cups beef stock (or water)
2 tbsp apple cider vinegar
Salt + black pepper to taste
2 packages of Sargento Shredded Cheese with Cholula Seasoning
6" corn tortillas
Fresh cilantro + chopped onion + lime wedges (for serving)
Method:
Sear the beef: Cut chuck roast into large chunks, season with salt and pepper, and sear in oil in a Dutch oven until browned on all sides.
Remove from the pot and set aside.
Sauté the aromatics: In the same pot, add the onion, garlic, chilies, and tomatoes.
Cook until softened and lightly charred.
Make the chile paste: Blend the sautéed mixture with cumin, oregano, cloves, cinnamon, vinegar, and a cup of stock or chile soaking liquid until smooth.
Ingredients: 4-6 potatoes (you can do as many as you'd like)
Cajun butter (melted butter + Cajun seasoning)
Grated Parmesan
Chopped parsley
Chipotle Ranch:
½ cup sour cream
¼ cup mayonnaise
1 diced chipotle pepper from a can of chipotles in adobo sauce 1/2 tsp garlic powder 1/2 tsp onion powder
1 tsp fresh dill 1/4 tsp sea salt