Indian Butter Chicken

Boneless chicken thighs, Water, Onion, Heavy cream, Plain yogurt, Tomato paste, Butter, Cilantro, Garlic, Chili pepper, Fresh ginger, Salt, Garam masala, Allulose, Ground coriander, Cumin, Black pepper

Mix: 5 min. Slice: 12 min. Bake in the oven: 20 min. Fry: 12 min. Heat on the stove: 8 min.

Season the chicken thighs with part of the salt and coat them with yogurt. Preheat the oven to 180 °C on the grill setting, place the chicken on a tray, and roast for about 20 minutes, turning once. The chicken should reach 70 °C inside, then rest for 5-10 minutes.

While the chicken cooks, finely chop the onion, garlic, and chili, and grate the fresh ginger. Melt most of the butter in a saucepan and cook the onion, garlic, chili, and ginger for 7-10 minutes until golden. Add the garam masala, ground coriander, cumin, and black pepper, warm the spices for 2-3 minutes, then stir in the tomato paste. Pour in the water, add the remaining salt and the allulose, and mix until the sauce becomes even.

The original recipe uses sugar in the sauce. Here it is replaced with allulose to keep the tomato paste balanced without adding unnecessary sugar load.

Take the pan off the heat, pour in the cream, and blend the sauce until smooth. Return it to the stove, whisk in the remaining butter, and warm it gently if needed. Cut the chicken into large pieces, add it to the sauce, and heat everything through for a few minutes. Stir in the chopped cilantro at the end and serve right away.