Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoonsbutter4 largeskinless, boneless chicken thighs, cut into bite-sized pieces1onion, diced3 cloves garlic, minced2 teaspoonscurry powder1 tablespooncurry paste2 teaspoongaram masala1 (6 ounce) cantomato paste15green cardamom pods1 (14 ounce) cancoconut milk1 cup plain yogurtsalt to taste
Directions
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCKYCP.
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCKYCP.
Nutritional Info Amount Per Serving
- Calories: 221.0
- Total Fat: 9.2 g
- Cholesterol: 59.0 mg
- Sodium: 398.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.1 g
- Protein: 22.8 g
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