Bigger Better Butter ChickenBigger Better Butter Chicken

Bigger Better Butter Chicken might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and whole 30 recipe has 727 calories, 62g of protein, and 40g of fat per serving. For $5.07 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. 168 people have made this recipe and would make it again. This recipe from The Healthy Foodie requires water, spinach, onion, and ground ceylon cinnamon. Plenty of people really liked this Indian dish. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 98%. Similar recipes include Bigger, Better Bruschetta, Big (and Bigger) Batch Frozen Margaritas, and No-Butter Butter Chicken.

Ingredients

Cooking Instructions

1. 01

   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. 02

   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. 03

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

4. 04

   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.