Butter Chicken from Indian Foods Forever.com
- Number of Servings: 5
Ingredients
1/2 cup Dannon All Natural Regular Plain Yogurt, 8 oz.1/4 cup Almonds, ground 1 1/2 tbsp Chili powder1/4 tsp Bay Leaf, crumbled 1/4 tsp Cloves, ground1/4 tsp Cinnamon, ground1 tsp Garam Masala (indian spice blend)4 tsp Cardamom, ground (4 pods would be better)1 tsp Ginger Root1 tsp Garlic14 oz Canned Tomatoes1 1/4 tspSalt2 pounds Chicken skinned, boned and cubed3 oz Butter, salted1 tbsp Corn Oil2 medium Onions, raw sliced1 tbsp ground corriander4 tbsp Heavy Whipping Cream
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Number of Servings: 5
Recipe submitted by SparkPeople user KISMET10-3.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
Number of Servings: 5
Recipe submitted by SparkPeople user KISMET10-3.
Nutritional Info Amount Per Serving
- Calories: 478.7
- Total Fat: 29.7 g
- Cholesterol: 183.5 mg
- Sodium: 908.2 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.0 g
- Protein: 42.4 g
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