Recipes

Indian Butter Chicken Inspired Stew Recipe

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Atkins Indian Butter Chicken Inspired Stew
9.7g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Indian
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
31.9g

Protein

17.4g

Fat

3.2g

Fiber

331.8cal

Calories

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INGREDIENTS

  • 20 oz raw chicken thigh, skinless USDA
  • 0 3/4 tsp table salt USDA
  • 3 Tbsp Unsalted, Butter, Stick
  • 1 med fresh onion, mature FNDDS
  • 3 tsp fresh ginger root Canadian Nutrient File
  • 1 1/2 tsp fresh garlic FNDDS
  • 2 cup fresh cauliflower USDA
  • 2 tsp garam masala spice blend Spice Hunter
  • 1 tsp chili powder, 036800328198, organic Red Monkey
  • 0 1/2 tsp ground cumin, 036800328228, organic Red Monkey
  • 1 cup canned crushed tomatoes USDA
  • 1 1/2 cup chicken broth FNDDS
  • 0 1/2 cup heavy whipping cream USDA
  • 0 1/2 ea fresh lime FNDDS
  • 0 1/4 cup fresh cilantro, leaves USDA

DIRECTIONS

  1. Cut chicken into 1-inch cubes and season with ½ teaspoon salt. In a large Dutch oven or soup pot, melt one tablespoon butter over medium-high heat. Working in batches if needed, add a single layer of chicken, cooking until both sides are browned, about 4 minutes per side. Place into a bowl and set aside.
  2. Reduce heat to medium, add remaining butter to the pot and sauté thinly sliced onion until becoming translucent, about 3 minutes. Add remaining salt, grated fresh ginger root and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add bite size cauliflower and sauté stirring occasionally until beginning to brown, about 3 minutes. Sprinkle the garam masala, chili powder and cumin over the vegetables and continue to sauté about 30 seconds until fragrant.
  3. Add the chicken and any accumulate juices back into the pot along with crushed tomatoes and chicken broth. Increase heat to bring to a boil. Reduce heat to medium low, cover partially and cook until cauliflower is tender, about 10 minutes. Remove from heat and stir in the heavy cream. Serve warm with a lime wedge and 1 tablespoon cilantro. Each serving is about 1 ¼ cups stew.

Cooking Tip