Original chicken butter 🇮🇳(sin gluten ni azúcar/low carb/keto/

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As for the number of servings that can be served to make Original chicken butter 🇮🇳(sin gluten ni azúcar/low carb/keto/ is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Original chicken butter 🇮🇳(sin gluten ni azúcar/low carb/keto/ using 18 ingredients and 14 steps. Here is how you can achieve that.

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Tengo la suerte de conocer personas de todas partes del mundo y lo que más que gusta es que me enseñen las recetas típicas ORIGINALES de sus países.

Hace años, en India, la madre de un amigo me enseñó, entre otras muchas recetas, a preparar el famoso BUTTER CHICKEN o pollo a la mantequilla.

El secreto está en la especia llamada "Fenogreco", en las tiendas asiáticas hay, pero si no la encontrais, en España es más fácil adquirirla en cualquier tienda de especies con el nombre de "Alholva".

Cómo siempre una receta súper fácil de hacer, rápida y sobre todo...

0% AZÚCAR,
0%CEREALES,
0% GLUTEN,
100% SALUDABLE


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#sinazucar #withoutsugar #sincereales #singluten
#recetasfaciles #recipe #natural #easyrecipe #receta #low carb #ketolifestyle #ketorecipe #bajoencarbohidratos #naturalfood #comidasana #healthyfood #realfood #recetasaludable #saludable

Ingredients and spices that need to be Make ready to make Original chicken butter 🇮🇳(sin gluten ni azúcar/low carb/keto/:

1. Para el marinado del pollo:
2. 1/5 kg pechuga de pollo en trozos
3. 1 cucharadita jengibre
4. 1 cucharadita ajo granulado
5. 1 cucharadita cayena molida
6. al gusto Sal
7. para la salsa:
8. 2 ó 3 Tomates
9. 1/2 cebolla
10. 1 cucharadita ajo granulado
11. 1 cucharadita garam masala
12. 1 Cucharadita Alholva o fenogreco
13. 2 cucharadas cayena en polvo
14. 60 gr mantequilla
15. 1 chorrito nata
16. 1 chorrito vinagre
17. 1/2 vaso agua
18. Sal

Steps to make to make Original chicken butter 🇮🇳(sin gluten ni azúcar/low carb/keto/

1. Empezamos cortando la pechuga en trozos, la ponemos en un bol y la mezclamos con la sal, el ajo, jengibre y cayena en polvo.
2. Lo dejamos marinar mínimo 30min.
3. Una vez marinado lo freímos en una sartén con aceite de oliva virgen extra
4. Cuando esté hecho, lo retiramos.
5. En la misma sartén ponemos la cebolla con un poco de aceite y sal y una cucharada de mantequilla, si es posible natural.
6. Agregamos los tomates a trozos y si os dan igual los carbohidratos, podéis añadir un puñado de anacardos, yo, personalmente no los he puesto
7. Rehogamos 2 minutos y añadimos agua, ajo granulado, garam masala, cayena en polvo, 1 chorrito de vinagre, removemos para integrarlo todo y dejamos a Fuego medio durante 20 min sin tapar y removiendo de vez en cuando
8. Pasado el tiempo pasamos todo a un vaso batidor
9. Trituramos y devolvemos a la sartén con ayuda de un colador, para que la salsa quede más fina y en el colador se queden las pieles y pepitas de los tomates.
10. Ponemos a fuego medio y añadimos la mantequilla y un chorrito de nata
11. Removemos y agregamos el pollo
12. Aquí viene el secreto para que salga con el sabor original, el fenogreco o Alholva
13. Se remueve y se deja 5 min a fuego medio, haciendo "chup chup" y ya se puede servir.
14. Se sirve con arroz jazmín, pero yo lo hago con coliarroz ya que sabe igual y no tiene carbohidratos.

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