Indian food is one of our favorite cuisines, and so we had to make this delicious Butter Chicken using our beloved Liquid Light!
Liquid Light is a powerful combination of fresh turmeric root and powdered turmeric, cracked pepper and thyme. This flavor provides a wonderful base, and color enhancement to this vibrant dish.
And, with the amazing anti-inflammatory benefits that turmeric offers, we think this dish is a wellness home run.
Butter Chicken originated in Delhi, India during the 1950's. We know it today as the yummy, creamy, and flavorful chicken stew packed with loads of flavor!
Liquid Light Butter Chicken
Serves 6 | 500 Calories | 30g Fat | 47g Protein | 7g Carbs | 2g Fiber | 5 Net Carbs
- 1 Stick of Butter, salted
- 1 Medium Onion, small diced
- 1 Tablespoon Fresh Ginger, grated
- 2 Cloves Fresh Garlic, grated
- 1 Tablespoon Garam Masala
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Turmeric Powder
- 2 Pounds Boneless Skinless Chicken Thighs, cubed
- Salt & Pepper, to taste
- 5 Ounces FOND Bone Broth Liquid Light
- 4 Ounces Crushed Tomatoes
- 3 Tablespoons Tomato Paste
- ¼ Cup Plain Full Fat Greek Yogurt
- ½ Cup Heavy Cream
In a large skillet on medium heat, melt the butter and add in the onion. Cook the onion for about 5 minutes, or until translucent. Next, add in the ginger, garlic, garam masala, cumin, turmeric and garlic powder. Cook for 30 seconds, just long enough to toast the spices. Add in the cubed chicken thighs with salt and pepper, allowing them to become slightly golden on all sides. This will take about 10 minutes.
Add in the Liquid Light, and scrape any fond off the bottom of the pan. Add in the crushed tomatoes, tomato paste, yogurt and heavy cream. Mix these ingredients well and allow them to come up to a boil, then reduce to a gentle simmer for 15 minutes.
Serve with chopped cilantro, and alongside broccoli rice.