Moderate Indian omnivore gluten-free keto Chicken Dinner Lunch

Butter Chicken with Tandoori-Grilled Chicken and Silky Tomato-Butter Sauce

A moderate Indian dish perfect for omnivore and gluten-free and keto diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.

Yield:

Servings

Nutrition Facts

Amount Per 100g

Calories 0

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrate 0 g

Dietary Fiber 0.0 g

Total Sugars 0.0 g

Protein 0.0 g

Calcium 0 mg

Potassium 0 mg

Cooking Steps

Each component prepared separately.

📱 Kitchen Mode

Silky Tomato-Butter Sauce

Ingredientssubstitutes

butter 80 g

canned tomatoes 400 g

heavy cream 100 ml

onion 100 g

white sugar 10 g

ground cinnamon 0.5 tsp

ground cardamom 0.2 tsp

ground cloves 0.2 tsp

dried apricots 2 g

Silky Tomato-Butter Sauce

butter - 80g

canned tomatoes - 400g

heavy cream - 100ml

onion - 100g

white sugar - 10g

ground cinnamon - 0.5tsp

ground cardamom - 0.2tsp

ground cloves - 0.2tsp

dried apricots - 2g

Prep

1. Finely dice the onion and set aside. If the canned tomatoes are whole, pulse them in a blender until perfectly smooth.

Cook

2. In a large heavy-bottomed pan, melt 40g of the butter over medium heat.

3. Add the diced onions and sauté for 6-8 minutes until they are soft and starting to turn golden.

4. Stir in the cinnamon, cardamom, and cloves. Toast the spices in the butter for 60 seconds until fragrant.

5. Pour in the tomato puree and add the sugar. Simmer gently for 15-20 minutes, stirring occasionally, until the sauce reduces and darkens.

6. Lower the heat and stir in the heavy cream and the remaining 40g of butter. Mix until the sauce is silky and emulsified.

7. Add the grilled Tandoori Chicken pieces into the sauce. Simmer for an additional 5 minutes to let the flavors meld.

Serve

8. Rub the dried fenugreek leaves between your palms to release the oils and sprinkle over the hot butter chicken before serving.

Tandoori Chicken

Ingredientssubstitutes

chicken breast 600 g

plain yogurt 150 g

lemon juice 15 ml

ground ginger 1 tsp

garlic 15 g

ground cumin 1 tsp

ground coriander 1 tsp

ground turmeric 0.5 tsp

Cayenne Pepper 0.5 tsp

salted butter 1 tsp

Tandoori Chicken

chicken breast - 600g

plain yogurt - 150g

lemon juice - 15ml

ground ginger - 1tsp

garlic - 15g

ground cumin - 1tsp

ground coriander - 1tsp

ground turmeric - 0.5tsp

Cayenne Pepper - 0.5tsp

salted butter - 1tsp

Prep

1. Mince the garlic and combine it in a bowl with plain yogurt, lemon juice, ginger, cumin, coriander, turmeric, salt, and cayenne pepper.

2. Cut the chicken breast into 3cm cubes. Ensure all pieces are uniform for even grilling.

3. Toss the chicken cubes in the tandoori marinade until well coated. Cover and refrigerate for at least 30 minutes.

4. SAFETY: Thoroughly wash your hands, utensils, and any surfaces that came into contact with raw chicken.

Cook

5. Preheat your oven grill or barbecue to 220°C.

6. Thread chicken onto skewers or place on a wire rack over a baking sheet. Grill for 12-15 minutes, flipping once, until charred on the edges and cooked to an internal temperature of 75°C.