Butter chilli chicken

Gluten free, nut free

Servings: 6
Prep time: 5 min

Cook time: 15-20 min

Total time: 20-25 min

Nutritional info per serving:Calories:234 kcal

Fat: 17 g

Protein: 18.5 g

Net Carbs: 2.5 g

1 lb., boneless chicken breasts, diced
1⁄2 cup butter 2 big tomatoes
1 green chili
2 tbsp. tomato paste
2 tbsp. cream
Whole spices:
2 tsp kasoori methi (dried fenugreek leaves)
2 cloves
1 tsp cumin seeds 1 cinnamon stick
1 1⁄2 tsp salt
1 tsp red chili powder or paprika
1⁄4 tsp garam masala 1⁄2 tsp turmeric powder
1/2 cup finely chopped fresh mint
leaves Cream (optional)

1. In a blender add tomatoes, tomato paste, green chili and 1/4 cup water and blend till smooth.
2.Heat butter in a pan. Add whole spices and chicken and cook on high heat till it turns white (2-3 minutes).
3. Add the blended tomatoes in the pan and simmer on medium heat with the lid on for 5 minutes.
4. Add the spices and cook on high heat for 2 minutes. Turn off the flame. Add cream and mix.
5.Garnish with chopped fresh