Greetings from sunny Florida once again! There is something to be said about being around good weather, it makes you a nicer human being. Really, I feel mentally upbeat, I have been working out and eating healthy. All of this positivity brings my thoughts to the matter of making a lifestyle change and settling into a regimen that is sustainable for me. Easier said than done because I haven’t found one yet, so instead I get to wax eloquent on the subject in my blog today. Authorship has it’s privileges.
There are quite a few diets making the rounds , right from utter starvation (fasting diet) to intermittent eating ( 8/16 formula) to the Keto diet( no sugar or carbs). I personally have not been able to stick to any of these but have friends, bravehearts actually, who are doing a bang up job on them. Only time will tell if these can be sustained but for now, boy do they look like a million bucks. There are studies out there extolling the virtues of one as opposed to the dangers of others, but at the end of the day if any of these diets can be used as an initial weight loss tool on the path to maintain a better body/ weight/ fat index, I say so be it.
The Keto diet according to me is one of the more fun diets to be on as you are allowed all the meat and fats in the world. That brings me to the world famous Indian chicken dish Butter Chicken, which is loved by kids and adults all over and is tailor made for Ketonians. It’s origins can be traced to a restaurant in Delhi called Moti Mahal and was the brainchild of the three owners who came up with the recipe. Folklore goes that they wanted to do something with all the tandoori chicken that they would have left over every night and needed to put it to good use. So they basically took the left over chicken mixed it up in a rich tomato gravy , rich in butter and cream. Their version of the hundreds of recipes that sprung out of a need to use left over turkey after Thanksgiving.
I have come up with my own easy, breezy version of that dish which I kid you not, touches the soul. It’s a hit with all my guests and so I share it with you today(It comes with a vegetarian / vegan option too).
Butter Chicken / Paneer/ Tofu
2 lbs boneless, skinless chicken thighs (whole not cubed)
Or 1 lb paneer ( cottage cheese) or extra firm tofu
1 tbsp garlic and red chili paste ( use 3 dry red chilies soaked for an hour in warm water and then grind with the garlic)
juice of 1 lemon
1 tsp turmeric
1/4 stick Butter
3 tbsp olive oil
2 tsp ginger garlic paste
2 tsp dry fenugreek leaves ( kasuri methi)
1 tsp red chili powder
1 tbsp coriander powder
1 28oz can San Marzano crushed tomatoes
1 tbsp honey
1/2 cup whipping cream
#salt as needed
Marinate the chicken for about 4 hours in the garlic- red chili paste, lemon juice, 1 tbsp olive oil , turmeric and salt. Pre- heat the oven to 375 degrees and bake for about 40 minutes or till chicken is cooked but still moist. Cool on a rack and cut up into 2″ pieces. Set aside. If using paneer or tofu use pre- cubed and the baking time would be about 15 minutes.
In a heavy bottom pan on medium flame take the butter and 2 tbsp olive oil, when heated add the fenugreek leaves crushing it with your fingers as you drop it in. Sauté for a minute on a low flame, now add the ginger garlic paste and sauté for a few minutes. Next put in the red chili and coriander powder, cook for a couple minutes. Add the crushed tomatoes and salt and let it come to a boil. Next add the chicken/ paneer/ tofu and gently stir. Now put in the honey and after a few minutes add the cream ( save a tbsp for the garnish). Let the cream just about warm up and then take the pan off the stove.
Just before serving garnish with a spoon of cream and chopped coriander leaves.
Serving Suggestions:
1. With Naan or Rotis
2. On al dente Penne Pasta or Fettuccine
3. As a Tapas in a small earthen dish with dipping bread on the side.
Wine Pairing: I think this dish would go great with your favorite Zin. I love the 7 Deadly Zins from Trader Joe’s .
Notes:
1.For Vegan substitute tofu instead of chicken and use full fat coconut milk instead of cream.
2. Paneer is available at all Indian stores and Costco. Tofu and coconut milk can be bought at ant local grocery store.
Happy Cooking !!