Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs. boneless, skinless chicken breast, cut into chunks3/4 cup yoghurt or sour cream1 tbsp. chili powder2 cloves garlic crushed2 inch piece ginger, minced1/2 tsp. garam masala2- 28 ounce cans crushed tomatoes4 inch piece ginger, minced8 cloves garlic, crushed8 cardamom pods5 whole cloves1 1/2 tbsp chili powder2 cinnamon (bay) leaves1 cup heavy cream1 1/2 tsp ground fenugreek1 tsp. garam masala
Combine the yogurt, chili powder, garlic, ginger and garam masala. Add the chicken and let sit at least 20 minutes. Spread mixture on foil lined pan and cook under the broiler or on a BBQ.
Combine the tomato, ginger, garlic, cardamom, cloves, chili powder and cinnamon leaves. Bring to a gentle boil and simmer for 20 minutes. Remove the cinnamon leaves and puree the whole thing.
Return to the same pot and add the chicken and liquid that came off it in cooking. Bring back to simmering nicely. Stir in the cream, fenugreek and garam masala.
Serves 10 to 12. Serve with basmati rice, naan or other flat bread.
Number of Servings: 10
Recipe submitted by SparkPeople user ARDONINI.
Combine the tomato, ginger, garlic, cardamom, cloves, chili powder and cinnamon leaves. Bring to a gentle boil and simmer for 20 minutes. Remove the cinnamon leaves and puree the whole thing.
Return to the same pot and add the chicken and liquid that came off it in cooking. Bring back to simmering nicely. Stir in the cream, fenugreek and garam masala.
Serves 10 to 12. Serve with basmati rice, naan or other flat bread.
Number of Servings: 10
Recipe submitted by SparkPeople user ARDONINI.
Nutritional Info Amount Per Serving
- Calories: 254.2
- Total Fat: 13.9 g
- Cholesterol: 92.8 mg
- Sodium: 300.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.8 g
- Protein: 23.6 g
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