I used to LOVE butter chicken. We'd buy it from the takeaway Indian restaurant near by almost weekly. Now I know that even lean chicken breast has loads of saturated fat and leads to inflammation, I wouldn't touch it. Butter and cream are equally loaded with fat and probably contributed to my first MS relapse.
I made this recipe for a customer who had me cook a beautiful Indian Feast for her and her young family. She had issues with her weight and her partner had some health problems so they were looking at making the change to eating more plants. This recipe is better than the dish I used to love. It's low in saturated fat, loaded with protein and anti-cancer and anti-inflammatory compounds. Best of all, it tastes delicious (and the kids agree!).
1 300g block tofu, cut into chunks
1 can chickpeas, drained and rinsed
1 carrot, finely chopped
1 onion, finely chopped
1 tablespoon fresh ginger, grated