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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 413.7
  • Total Fat: 23.5 g
  • Cholesterol: 112.9 mg
  • Sodium: 1,327.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 37.1 g

View full nutritional breakdown of Butter Chicken calories by ingredient
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Butter Chicken

Submitted by: GRACEANAQAH


Number of Servings: 6

Ingredients

    Butter Chicken
    1 kg Chicken breasts, cubed
    2 teaspoons of gram masala powder
    1 teaspoon of ground cinnamon
    ½ teaspoon of turmeric powder
    ½ teaspoon of chili powder (or to taste)
    2 tablespoons of grated ginger
    3 tablespoons of diced garlic
    1 chicken bouillon cube
    1 cup of yoghurt (approx)
    1 tbsp corn flour (minx into yogurt and cream to stablize so it won't curdle when cooking)
    2/3 cup of heavy (whipping) cream
    1/3 cup of butter
    1/2 lemon, juiced
    6 cardamom pods
    2 teaspoons of cumin seeds
    1/3 cup of tomato paste
    2 cups of water
    2 chopped onions
    Oil for sautéing
    Cilantro/coriander for garnish

    In a large bowl, mix a ½ a cup of yoghurt, lemon juice, gram masala, cinnamon, turmeric, chili, 1 tablespoon of the ginger, 2 tablespoons of the garlic, cumin seeds, and cardamom. Add the chicken and make sure it is all evenly coated. Add more yoghurt if you need it. Set aside and let it marinate for at least an hour.

    In a large pot (big enough for you cook all your butter chicken ingredients in), sauté the onions just till they start to turn translucent. Add the remaining garlic and ginger and sauté just till they are fragrant. Scooop out the chicken and sauté it till they are cooked on all the sides. Add the yogurt, cream, butter, tomato paste, water and bouillon. Let it boil till the mixture is reduced to less than half (the chicken should be totally immersed in the gravy but not soupy). Remember to keep mixing the chicken every 2-3 minutes so it doesn’t settle to the bottom and burn. Your chicken should be done in about 15-20 minutes.

    After turning off the heat, let it rest for about 10 minutes. This will help enhance the flavor. Serve with a garnish of cilantro and enjoy!

Directions


Serving Size: 6 servings






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Member Ratings For This Recipe

  • Can't wait to try your recipe. I make this all the time but have never used the corn flour as a stabilizer or the bouillon. Can't wait! Thank you so much for sharing! - 12/7/12

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  • This sounds great! One question: Are you using corn flour in the UK sense, or US? In the US, corn flour is ground corn for making cornbread, etc. What is called corn flour in the UK is called corn starch in the US. - 12/7/12

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