This recipe is straight outta Headbanger’s kitchen..
1 Full Chicken (Curry Cut)
100 grams Onion Finely diced
120 grams Tomato Finely diced
10 grams Ginger Garlic Paste
60 grams Full Fat Greek Yogurt
1 Tsp Salt
1 Tsp Tumeric
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1/2 Tsp Garam
2 Tbsp Ghee
1 Tbsp Butter
1 Green Chilly
Coriander for Garnish
Juice of half a lime
1.In a large bowl mix the yogurt, salt, turmeric, chili powder, coriander powder, garam masala powder, cumin powder, ginger garlic paste and lime juice. Marinate the chicken in this mixture and set aside
2.Heat the ghee in a heavy bottom saucepan and once it's nice and hot add in the onions. Cook the onions slow and slow till they turn brown. As they start to turn brown add a tbsp of water, cook it out, repeat this process till the onions are broken down into a nice mushy goop.
3.Then add in the green chilly. Make sure you prick the skin with a knife or chop it up (if you want is spicier). Also add in the tomatoes. Cook the tomatoes low and slow with the onion till they break down. Use the trick of adding a tablespoon of water, cooking it out and repeating the process. This ensures everything comes together nicely.
4.Once you have a nice pastey mixture then add in the chicken and give everything a good mix. Make sure you waste none of the marinade and get everything into the pan.
5.Cook the chicken for a few minutes of a high heat and then rinse out the marinade bowl with some water and add that to the saucepan. Bring to a boil and then lower the heat to medium and cover and cook for 15-20minutes till all the chicken is fully cooked.
6.Mid way through the process open the lid and give everything a good stir.
Once it's done cooking finish with a tablespoon of butter and some fresh coriander and give it all a final good mix. Serve with cauliflower rice or Keto naan.
Nutrition Info (Per serving of sauce) Calories: 121 Net Carbs: 4g Carbs: 5g Fat: 11g Protein: 2g Fiber: 1g