A twist on the classic butter chicken with pepper recipe

I'm going to share with you a powerful method to enhance nutrient absorption and decrease toxin and fat levels, while decreasing heartburn, bloating, gas, and other negative reactions to food.

WHY LOW-FAT?

Fat is bad for your heart and other serious diseases, like cancer.
Fat contains more than twice the calories of other foods.
Fat is 7 times more easily converted to body fat than carbohydrates.
Fat helps to destroy your taste for healthy food.

Eat less fat - especially animal fat. Switch to lower fat options like: low fat dairy food, low-fat cheese, and fat-free dressings. Switch to fish and chicken instead of beef, lamb, and pork.

I would like to give you a simple and great chicken recipe that I find really tasteful and it is easy to do.


BUTTER CHICKEN WITH PEPPER

Ingredients:

1 whole boneless chicken cut up,
200 grams yoghurt,
2 onions chopped,
1 tbsp ginger-garlic paste,
15 cashew nuts paste,
2 tsp pepper powder,
3 tbsp cream,
50 grams butter,
salt to taste,
1/2 tsp sugar.


Method:

Marinate the chicken with the yoghurt for 1 hour. Heat 1/2 part of butter in a non stick pan and cook onion, garlic, and ginger until fragrant. Add pepper, salt, sugar and 2 Tbsp. butter and simmer for 10 minutes. . Add the cashew paste, and cook for 10 mins. Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer for about 15 minutes until chicken is thoroughly cooked. Add rest of the butter and the cream . Mix well and cook till it turns brownish.Garnish with cream and sliced onion and serves 4 - 6.