Super Skinny Butter Chicken was born for the need for a super tasty meal on the 4 Phase HCG Protocol – a butter chicken without butter or fats. This is a low fat, low calorie version and should not be mistaken for the original Skinnymixer’s Butter Chicken Thermomix Recipe.
Shown here with the Bombay Potato Salad low carb version, made with cauliflower & Naan Bread. Thanks to Paula Matheson for the pic x
Ingredients
- 700 g chicken breast - diced
- 3 drops liquid stevia
- Bunch of chopped coriander
Marinade:-
- ½ tbsp salt
- ¼-½ tsp chilli powder
- 1 tbsp pepper free garam masala
- 10 g ginger
- 1 garlic cloves
- 15 g apple cider vinegar
Tomato paste:-
- 2 garlic cloves
- 10 g ginger
- 20 g apple cider vinegar
- 1 x 400 g | 14.1 oz tin of Ardmona chopped tomatoes
- 100 g tomato paste
Gravy:-
- 200 g brown onions - peeled, halved
- 1 cinnamon stick
- 3 cloves
- 5 cardamom pods - bruised
- 1 star anise
- 1 tsp cumin powder
- 1 tsp smoked paprika - omit if you dont use paprika on p2
Instructions
- Add marinade ingredients to mixer bowl. Blend for 2 sec/speed 9/MC on. Scrape bowl down and repeat 3 times.
- Add the chicken and stir through marinade for 10 sec/speed 2/reverse/MC on. Scrape mixer bowl out completely, set aside in a separate bowl to allow chicken to marinate.
- Without washing the bowl, add tomato paste ingredients to mixer bowl. Blend 1 min/speed 8/MC on. Set tomato paste aside in a separate bowl again.
- Without washing the bowl, add onions to mixer bowl and chop 5 sec/speed 5/MC on. Scrape bowl down.
- Add 80 g or 2.8 oz water to mixer bowl, cook 10 min/100°C or 212°F/speed 2/butterfly/MC on. Top up water as required to ensure it doesnt burn bowl.
- Add 80 g or 2.8 oz of the reserved tomato paste mixture, cinnamon, whole cloves, cardamom, star anise, cumin and paprika to mixer bowl. Cook 5 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
- Add reserved tomato paste mixture, and 2 tsp salt to mixer bowl. Cook for 4 min/steaming temp/slowest speed/reverse/butterfly/MC on
- Add reserved marinated chicken mixture and stevia to mixer bowl. Cook for 12 min/100°C or 212°F/slowest speed/reverse/butterfly/MC on.
- Pour curry into an insulated server, remove whole spices, stir through chopped coriander and let it sit covered for 10 min.
Notes
HCG P2 Butter Chicken
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!