Butter Chicken (BA’s Best)

Bon Appetit

Hands down the best indian food I’ve ever made. Blending the sauce is key. Combined with rice and some Naan (or cauli for Keto), this recipe will make about 7-8 servings. Does great frozen. Will be a go-to for meal prep.

120 mins including marinade.

For ease of use, I’m copying the ingredients below. Go to the link for process.

Marinade

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves (optional)
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

Sauce and Assembly

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds (optional)
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves (optional)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • Chopped cilantro, steamed basmati rice, and naan (for serving)

https://www.bonappetit.com/recipe/butter-chicken

Ropa Vieja (Cuban Braised Beef) (Keto)

Food wishes

Kind of a mix between chili and pot roast… without potatoes or beans! Great for meal prep. Pairs nicely with cauli mash.

With the braising and the prep, I’m calling this all day.

Peanut Butter Swirl Brownies (Keto)

Reddit

I’m using imperial measuring units that a commenter converted with a lowered amount of sweetener. Below is ripped straight from the post.

Don’t forget to bring eggs up to room temp. ~30 mins.

  • 1/2 c. Butter
  • 1/2 c. Syrup or powdered sweetener
  • 2 large eggs 5/8 c. Cacao powder
  • 3/4 c. Almond flour
  • 1/2 tsp. Kosher salt
  • 1-2 tbsp peanut butter
  • (Optional) 1/4 cup Lilly’s chocolate chips

Melt the butter and mix in cacao. Add eggs then sweetener, and then fold in almond flour and salt. Spoon mixture into 8×8 pan. Drop spoons of peanut butter and swirl around, sprinkle with salt, and bake at 350 do 20min. Should be slightly underdone, don’t over-bake!

Super important: you must let them cool completely before you eat them, and I suggest letting them chill in the fridge for max flavour and best fudgy texture. Trust me—having them warm is not worth it, as the flavours settle and the texture is perfect once they’ve chilled for a bit.

When cooled cut into 16 servings (they’re very rich so they might seem small, but it’s all you need)

Macros for 1/16 servings

150cal 3g net carb 12g fat 3g protein