Butter chicken
- Number of Servings: 3
Ingredients
80ml natural yogurt25g ground almonds1 tsp chili powder1/4 tsp crushed bay leaves1/4 tsp ground cloves1/4 tsp ground cinnamon1/5 tsp garam masala2 green cardamom pods1 tsp ginger pulp1 tsp garlic pulp200g can tomatoes1 tsp salt500g chicken, skinned, boned and cubed30g butter1 1/5 tbsp corn oil1 medium onions, sliced1 tbsp fresh coriander, chopped2 tbsp 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 for about 2hrs to marinate
* 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: 3
Recipe submitted by SparkPeople user NANESHELTON.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside for about 2hrs to marinate
* 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: 3
Recipe submitted by SparkPeople user NANESHELTON.
Nutritional Info Amount Per Serving
- Calories: 398.7
- Total Fat: 23.9 g
- Cholesterol: 158.6 mg
- Sodium: 223.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 36.3 g
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