Butter Chicken
(171)
  • Number of Servings: 4
Ingredients
4 chicken breast, bone and skin removed3 tbsp butter, salted1/4 tsp cinnamon2 tsp garlic, chopped2 tbsp ginger, ground3/4 tbsp turmeric, ground1 tsp chili powder1 tbsp coriander seed1/2 cup almonds, ground1 cup canned tomatoes, wedges in tomato juice1/4 cup tomato paste1/2 cup yogurt, plain, low fat
Directions
(It is important to clean your hands, board and knives before and after working with the raw meat.)
Trim and cut the chicken into small cubes, cover and set aside.
With a clean knife and board slice the onions into thin wedges.
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add onions and cinnamon to the pan and fry lightly.
When the onions are soft, stir in crushed garlic and ginger. Then add turmeric, chili powder and coriander, and sauté over a medium heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add cubed chicken and sauté stirring constantly until the chicken has turned white.
Add ground almonds, tomatoes and tomato paste. Mix thoroughly.
Cover and simmer for 20 to 30 minutes.
Add the yogurt and heat through.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 505.4
  • Total Fat: 22.3 g
  • Cholesterol: 171.5 mg
  • Sodium: 484.4 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 59.7 g

Member Reviews
  • CD1345136
     My hubby helped me make this tonight and we both loved it. The spices were magnificent! I changed it slightly and used 2 cans stewed tomatoes with a whole can of tomato paste and served it over brown rice. I think next time, I'll also saute carrots, zucchini & summer squash along with the onion. - 3/17/07
  • ROOBYBEGONIA
     People who comment just to say, "Oh, too many calories, too much fat!" are point farmers. Lovely recipe, especially with an extra teaspoon of cayenne pepper. :) - 7/14/10
  • SUNSETINAZ
     Tasty Indian recipe with great spice mixture. As always, I add a little squeeze of fresh lemon juice at the end :- ) - 9/16/09
  • CHUBBASPICE
     I've cooked this a few times now and it just gets better each time. Left overs the next day are incredible - all the spices and flavours fuse to make a deliciously rich dish. - 3/10/07
  • MISSAKBROWN
     This was really good. I didn't like biting in to coriander seeds though. I think I'll grind them next time. Also, I added 1/4 onion since the recipe didn't mention how much. - 12/15/08
  • ELYRIAWORMWOOD
     This was very, very good. I used Brummel & Brown butter/yogurt spread instead of butter to help cut down on calories and it was still good. I served this over brown rice. - 9/23/07
  • ISHIIGIRL
     This sounds amazing but the calories and fat alone would kill me! YIkes! Maybe you could substitue olive oil for the butter and cut the cals or even the smart balance for cooking. - 9/16/09
  • MISS_KITTY
     I am vegetarian and do not eat chicken, but my husband really loves getting Chicken Makhani at our local Indian restaurant, so I thought I'd give this recipe a try, substituting Quorn Tenders for the chicken. We both loved it. - 3/16/07
  • MAWYCHICK
     Good the first night, GREAT the next day;) - 10/18/07
  • MRS_SAT
     This is soooo good. I just used heart smart margarine and it was wonderful. - 3/15/07
  • KFCOOKE
     Great! If you grind your own almonds, do it until they are like powder; my almonds were a bit grainy. However, it didn't impact the taste, which was astounding. - 1/30/08
  • ROMANTILLY
     Way too many calories although the protein level is great. There must be a way to decrease the calories. Maybe Chef Meg could re-design this one. - 11/24/09
  • GEORGIA1959
     Incredible...Served it with wholewheat spagetti...it's on my food tracker will make it many times... - 11/7/07
  • NURSEYFACE
     i made it tonight and made a few changes although made like it is, it's delicious. I added about 1/4 cup of strained Pomi tomatoes instead of the cup of tomatoes and tomato paste and added about 1-1.5 cups of fat free, low sodium chicken stock instead. I like it a little better bc it's less sweet. - 4/24/07
  • SHANNA1144
     A smaller serving works great for me. The carbohydrate count is really good. I can have it with brown rice and still do great on a diabetic diet. - 7/14/10
  • MYDONNA13
     We love Indian food and this is has all the flavors while using only the white meat therefore cutting back on some of the fat. I served over brown rice. But it adds a lot of fat back with the butter. So I Next time I will cut back on butter or try something as substitute. Hubby and son loved it! - 12/20/09
  • YVONNECP
     Absolutely fabulous. Definitely one to try again... and again... and again... - 3/30/07
  • PMMAXNER
     very nice change of pace for chicken - 9/16/09
  • LISATOBAGO
     Love it!! Can't tell it from the 'real' (full fat!) thing! My whole family enjoy this one! Thanks for this! - 3/21/07
  • GEETSHEORAN
     very yummy tried nd liked it very much - 3/20/07
  • JOSAFIEND
     Had this last night yum, I will have it again - 3/18/07
  • CD7056031
     I looked at the nutrition breakdown - there are 260 calories for one chicken breast; is it a whole breast i.e. both sides? Because I would use half a breast per serving which is 130 calories and makes this recipe look a lot better calorie wise. I'll have to try it. - 7/14/10
  • MULTIPLEHIGH5S
     Very good! made this exact recipe and have tried it with cashews instead of almonds.
    Loved both - 3/18/10
  • LAURANCE
     This was so good! We all liked it, and I'll make it again. I had half a can of coconut milk in the fridge, as well as the yogurt, and I used that. - 11/27/09
  • PMCGRATH608
     I thought this was delicious, definitely will make it again! I used refrigerated ground ginger instead of powdered, not sure what the recipe called for. - 9/17/09



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