Butter Chicken
This could not be much simpler to make!
Serves 4 2 tablespoons oil 600g (20oz - or however much you want! ;) ) chicken breast, cut into bite-sized pieces 2 tablespoons tandoori paste About 180mL (6 fluid oz) cream 1 tablespoon butter 2 tablespoons toasted flaked almonds - optional Place oil into heated frying pan. Add chicken and stir for 2 mins until browned. Add the tandoori paste and stir until chicken is coated. Add cream and simmer for 5 mins. Add butter, stir until melted. Garnish with the toasted, flaked almonds, if desired. Delicious served over grated, fried cauliflower (plain "cauliflied rice"). Nutritional info - without rice and without almonds - for 4 serves: Calories: 1545 Fat: 121g Protein: 104g ECC: 8g |
All times are GMT -6. The time now is 19:34. |
Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.