High Protein Butter Chicken with COTTAGE CHEESE

Video Description

#GoodCulturePartner | High Protein Cutter Chicken with @good_culture cottage cheese. INGREDIENTS Chicken Marinade 2 lb boneless chicken thighs (best) or breasts 2 tbsp ginger-garlic paste (or 2 tsp grated ginger + 2 tsp minced garlic) 1 tsp Kashmiri chili powder 1 tsp garam masala 1/2 tbsp ground coriander 1 tbsp ground cumin 1/2 tbsp mustard powder 1/2 tbsp curry powder 2 tsp salt 2 tbsp oil Good Culture Cottage Cheese “Cream” (heavy-cream swap) 1 cup Good Culture cottage cheese (4%) ¼–½ cup water or milk (as needed) Blend 60–90 seconds until completely smooth. Texture should pour like heavy cream. Set aside. Butter Chicken Sauce 1½ tbsp butter (or ghee) 1 medium onion, finely chopped 1.5 tbsp ginger-garlic paste 1½ tbsp Kashmiri chili powder 1 tbsp ground coriander 1/2 tbsp ground cumin 1¾ cups tomato purée ½–¾ cup water (as needed) 1 tsp salt (start with ¾ tsp) 1 tsp kasuri methi (dried fenugreek leaves) ½ tsp garam masala (for finishing) Good Culture Cottage Cheese Butter Chicken (Quick Directions) Mix chicken + all marinade ingredients. Marinate 1+ hour. Blend cottage cheese + milk/water until silky smooth (pours like cream). Melt butter in a pan. Cook chicken on medium-low until browned/cooked. Remove. Same pan: add butter, sauté onions until deep golden. Add ginger-garlic paste + sauce spices. Cook briefly. Add tomato purée. Simmer until thick; splash water if needed. Add chicken back, simmer a few minutes. Lower heat OFF/LOW. Stir in cottage cheese cream (don’t boil). Finish with kasuri methi + garam masala. Taste + adjust salt.