Bright Line Eats

Butter chicken has been one of my favorite meals, and it can be perfectly adapted for Bright Line Eaters!

It does have both butter and heavy cream, but this will make over 8 servings, so it is perfectly acceptable to count the sauce as fat and condiment, which is what I do.

I portion this out 5oz of chicken/onions (I use a slotted spoon) and then 1.5oz of the sauce which I count as condiment and fat. With 6oz of cauliflower rice this will count as full protein, fat and 7oz of veggies for weight loss portioned BLE dinner.

Begin by cleaning and chopping 2lbs of chicken thighs into bite size pieces.

Place in a bowl with 6oz of Greek yogurt, 2 tbsp minced garlic, salt & pepper to taste, 1 tsp ground ginger, 1 tbsp cumin, 1 tbsp chili powder, and 2 tbsp garam masala.

Mix the spices and yogurt until completely incorporated and the chicken is coated. Refrigerate for at least 1 hour, or up to overnight.

In a Dutch oven, set your stove top burner to medium and melt 1/4 cup of butter. Slice and add in an entire onion. Let these cook until browned and translucent. About 8-10 minutes.

Add in 12oz tomato paste and 20oz of water. Mix well until incorporated.

Add in 1 tbsp cumin, 1 tsp ground ginger, 1tbsp chili powder, and 1 tbsp garam masala and stir to combine.

Pour in 1/2 cup heaving whipping cream and stir to combine.

Add in your marinated chicken. Stir and make sure that the chicken is coated with the sauce. Bring to a bubbly boil.

Reduce heat and simmer for 20-30 minutes, allowing chicken to cook through.

Portion out chicken and sauce using a slotted spoon.

This refrigerated and freezes well! As this makes about 8 servings it will feed you for over a week or a large family!! Recipe to follow.

butter chicken

For the butter chicken:

• 2lbs chicken thighs
• 6oz of Greek yogurt
• 2 tbsp minced garlic
• salt & pepper to taste
• 1 tsp ground ginger
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tbsp garam masala

For the sauce:

• 1/4 cup butter
• 1 onion, sliced
• 12oz tomato paste
• 20oz water
• 1 tbsp cumin
• 1 tsp ground ginger
• 1tbsp chili powder
• 1 tbsp garam masala
• 1/2 cup heavy whipping cream

Clean and cut chicken thoughts into bite size pieces. Place into a large bowl and add Greek yogurt and all the spice for the butter chicken portion. Place in the refrigerator for at least 1 hour, but up to overnight.

On the stove top in a Dutch oven melt butter over medium heat and cook onions until browned and translucent.

Add in tomato paste and water and mix together. Add in all the spices under the sauce portion and mix together. Pour in the heavy whipping cream and combine.

Add the marinated chicken into the sauce and coat thoroughly. Allow to come to a bubbly boil and then reduce to simmer. Cook for 20-30 minutes until chicken is cooked through.

Serve over cauliflower rice.

Makes at least 8 servings.

1 serving = full protein & fat, condiment and 1oz veggies.

Enjoy!