Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 chicken breasts (4 halves), diced (1 inch)1 1/2 tbsp unsalted butter1 medium onion, chopped1/2 tsp cinnamon, ground2 tsp grated fresh ginger root3 garlic cloves, chopped6 cardamom cloves (whole)1 1/2 tsp curcuma, ground2 tbsp garam masala, ground2 dry rhasampatti peppers, chopped1 1/2 tomato paste1 can Aylmer accents spicy peppers tomatoes1/2 cup 2% plain yogurt1/4 cup 15% cooking cream1 1/2 tbsp fresh coriandre, chopped salt and pepper
In a medium-size saucepan, heat the oil over medium heat. Cook the onion and cinnamon for 3-4 minutes. Add the ginger, garlic, cardamom cloves, curcuma, garam masala and dry pepper and cook for 1 more minute.
2. Add the chicken and cook until the dices are no longer pink.
3. Add the tomato paste and canned tomates and mix well. Cover, lower the heat and simmer for 25 minutes.
4. In the mean time, mix the yogurt and cream. Leave it on the counter so it warms up a little bit. Add this mix to the chicken after the 25 minutes and stir (do not let it boil). Serve over rice - add the fresh coriandre on the dish).
Serving Size: 4 servings (main dishes)
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
2. Add the chicken and cook until the dices are no longer pink.
3. Add the tomato paste and canned tomates and mix well. Cover, lower the heat and simmer for 25 minutes.
4. In the mean time, mix the yogurt and cream. Leave it on the counter so it warms up a little bit. Add this mix to the chicken after the 25 minutes and stir (do not let it boil). Serve over rice - add the fresh coriandre on the dish).
Serving Size: 4 servings (main dishes)
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 9.6 g
- Cholesterol: 86.9 mg
- Sodium: 348.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 30.6 g
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