No Butter Chicken with Quinoa

Butter Chicken is a classic Indian curry dish with garam masala, tomatoes, butter, and cream, and is typically served alongside rice. It can be quite the fat and calorie bomb due to the butter and heavy cream, is lacking in vegetables, and features high glycemic white rice. So I'm fixing these issues today with a creamy sauce that's higher in protein and lower in fat, peppers and onions for more volume, and quinoa instead of white rice (but brown rice or lentils will also work well)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice your chicken, and add to a large bowl. Mix with salt, garam masala, and yogurt. Marinate in the fridge for at least 1 hour

Step 2

When you're ready to start cooking, begin with the quinoa, as it will take the longest. Add quinoa, chicken bouillon, and water to a medium pot over high heat. Bring to a boil, reduce to medium, cover, and let cook for about 15 minutes. Set aside to cool

Step 3

Dice your onions and peppers. Prepare your garlic, and finely chop the ginger

Step 4

Heat a large Dutch oven with olive oil over medium heat. Add the peppers and onions to the pot along with your spices - garlic powder, onion powder, garam masala, paprika, and turmeric. Cover, and cook until the onions start to turn translucent and peppers begin to soften

Step 5

Add the chicken to the pot, and cook until the chicken is 165F

Step 6

Add in the garlic and ginger, and pour in the crushed tomatoes. Cover and let simmer over medium heat for about 5 minutes

Step 7

Mix in your evaporated milk and (blended) cottage cheese. Cover and let simmer for an additional 5 minutes

Step 8

Remove from the heat, serve with a side of quinoa (or brown rice or lentils), and top with dried parsley

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